![\"kale](\"http:\/\/www.vivehealth.com.au\/blog\/wp-content\/uploads\/2017\/09\/kale-cashew-salad-300x300.jpg\")
<\/a><\/h2>\nIngredients<\/h2>\n\n- 1 large bunch of kale (finely chopped)<\/li>\n
- 2 cloves of garlic (minced) + 1 large clove (grated)<\/li>\n
- Good quality olive oil <\/a>(4 tbsp. for dressing + 5tspn for rolling)<\/li>\n
- 1 cup raw cashews (roughly chopped)<\/li>\n
- 4 tsp Nutritional Yeast flakes (we like Braggs<\/a>)<\/li>\n
- 1\/4 cup fresh lemon juice<\/li>\n
- Salt & Pepper<\/li>\n<\/ul>\n
Method<\/h2>\n
1. Roast cashews in pre-heated oven at 180C for approx. 10-15 minutes or until toasty golden brown.<\/p>\n
2. Whilst cashews are roasting prepare the salad dressing: mix 1\/4 cup lemon juice, 2 cloves garlic (minced), 4 tbsp olive oil, salt & pepper in a bowl & combine.<\/p>\n
3. Pour dressing over finely chopped kale & massage in with your hands. This helps to break down the kale so that it’s not as tough & fibrous.<\/p>\n
4. In a separate bowl prepare cashew coating: combine 4 tspn nutritional yeast, 5 tspn olive oil, grated garlic, salt & pepper. Mix into a paste.<\/p>\n
5. Once cashews have been roasted, add them to nutritional yeast mixture & evenly coat.<\/p>\n
6. Add cashews to kale mixture, toss through.<\/p>\n
7. Serve with baked pumpkin or protein of choice.<\/p>\n
Enjoy \ud83d\ude42<\/p>\n
Keeps well in a sealed container in the fridge for 2-3 days.\u00a0<\/em><\/p>\n <\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
Makes 2-4 serves Ingredients 1 large bunch of kale (finely chopped) 2 cloves of garlic (minced) + 1 large clove (grated) Good quality olive oil (4 tbsp. for dressing + 5tspn for rolling) 1 cup raw cashews (roughly chopped) … Continue reading
![\"kale](\"http:\/\/www.vivehealth.com.au\/blog\/wp-content\/uploads\/2017\/09\/kale-cashew-salad.jpg\")
<\/a><\/h2>\n- \n
- 1 large bunch of kale (finely chopped)<\/li>\n
- 2 cloves of garlic (minced) + 1 large clove (grated)<\/li>\n
- Good quality olive oil <\/a>(4 tbsp. for dressing + 5tspn for rolling)<\/li>\n
- 1 cup raw cashews (roughly chopped)<\/li>\n
- 4 tsp Nutritional Yeast flakes (we like Braggs<\/a>)<\/li>\n
- 1\/4 cup fresh lemon juice<\/li>\n
- Salt & Pepper<\/li>\n<\/ul>\n
Method<\/h2>\n
1. Roast cashews in pre-heated oven at 180C for approx. 10-15 minutes or until toasty golden brown.<\/p>\n
2. Whilst cashews are roasting prepare the salad dressing: mix 1\/4 cup lemon juice, 2 cloves garlic (minced), 4 tbsp olive oil, salt & pepper in a bowl & combine.<\/p>\n
3. Pour dressing over finely chopped kale & massage in with your hands. This helps to break down the kale so that it’s not as tough & fibrous.<\/p>\n
4. In a separate bowl prepare cashew coating: combine 4 tspn nutritional yeast, 5 tspn olive oil, grated garlic, salt & pepper. Mix into a paste.<\/p>\n
5. Once cashews have been roasted, add them to nutritional yeast mixture & evenly coat.<\/p>\n
6. Add cashews to kale mixture, toss through.<\/p>\n
7. Serve with baked pumpkin or protein of choice.<\/p>\n
Enjoy \ud83d\ude42<\/p>\n
Keeps well in a sealed container in the fridge for 2-3 days.\u00a0<\/em><\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Makes 2-4 serves Ingredients 1 large bunch of kale (finely chopped) 2 cloves of garlic (minced) + 1 large clove (grated) Good quality olive oil (4 tbsp. for dressing + 5tspn for rolling) 1 cup raw cashews (roughly chopped) … Continue reading