This fantastic nourishing recipe is even better than your average green salad and it is a ‘warm’ salad ideal for the dark winter days.
Made around Kale it is packed with minerals, including sleep-aiding magnesium so you can enjoy some good sleep. Plus, the dark leafy green pairs perfectly with mushrooms a great source of vitamin D, essential for supporting your immune system but strengthens muscle fibres so you can continue to hit your fitness goals. Plus you could easily add our Organic Greens Super Powder Supplement.
Top with a velvety vegan sauce made from heart-healthy cashews and garlicky, toasted croutons to fulfil your carbohydrate (and crunch-loving) needs. Winter’s most underrated meal just got a new lease on life.
What you need:
- Handful of pumpkin seeds (about 25g)
- Handful of sunflower seeds (about 25g)
- Olive oil
- 1 teaspoon ground cumin
- 200g mushrooms, thinly sliced
- 200g kale
- 1 tablespoon apple cider vinegar
- 2 slices of bread (we love sourdough)
- 1 garlic clove
- 2 ripe avocados, peeled, stoned and cut into bite-sized pieces
- 40g sunflower seeds
- 60g cashews
- 100ml almond or oat milk
- 2 teaspoons Dijon mustard
- 1 heaped tablespoon nutritional
- 3 tablespoons olive oil
- Squeeze of lemon
- Optional – Next Gen U Super Greens powder
How to a make it
Heat the oven to 200ºC fan. Toss the pumpkin and sunflower seeds on to a baking tray with a tablespoon of olive oil, some salt and the cumin.
Roast for about 5 minutes, until crunchy.
Over a medium heat place the mushrooms in a large frying pan over a medium heat with a drizzle of olive oil and a generous sprinkling of salt. Let them sauté stirring them every now and again until they turn golden brown.
Place the kale in a large mixing bowl, then remove any thick stems and tear the leaves into pieces.
Add 1 tablespoon of olive oil, the apple cider vinegar and a sprinkling of salt and rub them into the leaves using your hands. Massage the kale for a minute or so, being really firm, so that it softens.
Then make the dressing.
Simply place all the ingredients in a high-speed blender and blend until smooth and creamy.
Toast the selected bread or sourdough, rub it with a raw garlic clove and cut it into bite-sized chunks.
Rub the dressing into the kale, massaging it with your hands and letting it soften even more. Then toss in the toasted seeds, mushroom, avocado and sourdough.