Recipe from Jason MacLean / Yoga Haus
4-5 bunches of kale
1 large pink grapefruit
1 tbsp olive oil
kosher salt
20 g sunflower seeds
20 g of dried cranberries
Pull the leaves off the stems of the kale and chop into thin strips or pieces and place them in a large bowl. Add the olive oil and a pinch of kosher salt then toss and rub the kale with your hands making sure to distribute the juice and olive oil evenly. Add the sunflower seeds and cranberries and toss again.
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