If you read our newsletter this week you would have heard a little bit about our newest produce offering, the Flavor Grenade Pluot. Juicy, crunchy and sweet, the first time I tasted one, after the initial “Oh HELLO this is good!” I remarked that the flavor reminded me of a green seedless grape. Later while looking up a little background on them, I stumbled across this little video from the Dave Wilson Nursery, seems to explain the Flavor Grenade a little better than I can.
This man really loves his pluots! (Best part at the end when he thinks he’s off-camera and is crunching away, heehee)
What an amazing response we got to our Intro to Raw Foods class with Abby Cahn-Anton, we’re so glad everyone found it so educational!
Abby’s recipe for this first go-around was deleeeeecious – Massaged Kale Salad with Sea Veggies. It could easily have passed for sauteed kale but it wasn’t cooked at all, not a bit. The peppers added a nice sweet crunch, the avocado lended its creaminess and the Sunfire Fiesta Mole gave it just the right amount of spicy kick. I could have eaten a whole giant mixing bowl all by myself!
Here’s the recipe, give it a try.
Massaged Kale Salad with Sea Veggies by Abby Cahn-Anton
1 bunch lacinato (aka dinosaur) kale
1 rib celery, sliced in thin cross sections
1/2 cucumber, cut into strips, julienne style
1 red, yellow or orange bell pepper, sliced into strips
1 avocado, lg. dice
1 lg. tomato, lg. diced
1/2 tsp. Sunfire Salt
1/8 cup Sunfire Fiesta Mole
2 tsp. fresh minced ginger
1 – 2 handfuls dulse
2 tsp. spirulina
1 tbs. fresh squeezed lemon
1 tbs. raw apple cider vinegar
3 tbs. olive oil
1/4 tsp. cayenne
dash black pepper
dash mustard powder
In a large mixing bowl, remove kale from stems by grasping at base of stem and ripping upwards. Tear kale into bite-size pieces. Massage kale by squeezing with hands, similar to kneading dough. Mix with hands while massaging to make sure all pieces are softened. Add lemon, vinegar and salt. Distribute evenly by stirring well with wooden spoon. Add Fiesta Mole and stir well. Add spices and ginger and stir again.
Tear dulse into bite size pieces, feeling for and removing any hard debris that may not have been removed during harvesting and drying. Add each of the rest of the ingredients, stirring as you go. Optional: top individual servings with fresh
sprouts, mixing in, if desired. Yield 4-6 servings.
Oh, hey – check this out, hope you can make it: