Killer as in K I L L – C A N C E R or in some cases prevent! This is a one of my most health promoting and cleansing dishes. It’s high in phytochemicals and contains an abundance of vitamins, minerals and nutrients. Kale is the star in this dish hence the name! Of all the leafy greens, Kale is the richest in carotenoids and lutein; which are two phytochemicals proven to protect against cancer. Kale also helps regulate estrogen levels in the body, protecting us of things like breast, prostate & bowel cancer. It contains more calcium than milk and in a more absorbable form to protect us against osteoporosis and arthritis. The massaging technique used in this recipe breaks down the kale, allowing us to receive it’s full nutritional profile and begins the digestion phase making it easier to eat.
I was inspired to make this by a hike me and my younger brother did this afternoon. We hiked a slow and steady pace all through the hills in St.Louis, Missouri at Castlewood Park. There’s the prettiest little lookout at the top that we stopped at and ate fresh watermelon; spitting the seeds down to the bottom! Fun stuff. Anyways, I was craving something to fill me, but nothing too heavy for dinner – an interesting fact, when performing aerobic exercise like this little hike, your body utilizes more of it’ fat stores for energy vs carbohydrate stores. Hence, the heavy fat content in this dish (cashew sauce and edamame) and medium – low carbohydrate content (jicama and edamame). Regardless this is a great dish to add to your weekly line up, it’s contains an abundance of cleansing and detoxifying veggies and is very tasty I must say! Feel free to leave the tuna out and increase the edamame content to make a plant-based version!
If your in the St.Louis area, do check out the park if you’ve never been, it’s beautiful, andddddd this makes for a very great post hike meal!
I often make this dish when serving a large group, because it is super simple and can be whipped together fast, leaving you time to spend mixing and mingling!
The sauce in this dish is made mainly from cashew butter, giving it a flavor like no other when combined with the fresh basil and chile garlic paste. Cashew butter serves as a source of healthy fats and protein in this dish.
If you don’t eat animal products, feel free to leave the ahi tuna out and double up on the edamame amounts. Edamame is a plant protein great for vegan or vegetarians, About 1/2 cup of edamame (brand dependent) contains a whopping 12g of protein, 5g of fiber and 5g of healthy fats!
This KKK Salad (am I allowed to call it that?) is a rather lean dish – being low in carbohydrates, however it is quite filling due to the brassica vegetables which are high in fiber and the healthy fats which promote satiety and regulate hunger que’s. That being said it pairs perfect with a sweet dessert or when you’ve had enough sweets and are craving a good grounding dish!
I hope you enjoy it, show me your creations by tagging #NourishingNelli on Instagram or Facebook !
Move Fast, Eat Slow, Live Well,
-Nelli
- Gruop 1
- 3 tbsp cashew butter
- 2 tbsp lime juice
- 2 tbsp liquid aminos
- 2 tsp chili garlic sauce
- 1 tsp toasted sesame oil
- 4.5 – 5 cups of massaged kale massaged with a dash of sesame oil & lime juice
- ½ cup shredded carrots
- 3/4 th cup 100g jicama diced into small cubes
- 3/4 cup yellow bell pepper diced
- 3/4 cup 100g boiled edamame
- brand dependent - looking for about 10g pro 11g starch
- 1 cup sautéed red cabbage sautéed in liquid aminos
- 1/3 cup diced purple onion
- ½ cup fresh basil leaves shredded
- Group 3
- 6 oz Ahi Tuna cut into strips
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For the sauce whisk together group 1 in a small bowl and set aside.
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Massage your kale using a dash of sesame oil and squeeze of 1/2 a lime.
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For the salad add group 2 ingredients in a large bowl, pour your sauce over the top and mix everything together to combine and distribute the sauce.
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Cook and add your fish to the top of your plate; note: sear just enough to darken the outer edges leaving the inside a tender pink color. Careful not to overcook!
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