Thrive Eating Live Class 2

At the second “Thrive Eating Live” class, we discussed sprouts, and how to sprout and the benefits of sprouts and how they have SO much protein and enzymes and vitamins and minerals readily available for the body’s cells to use right away!!! I could go on for days about sprouts, but the previous class we discussed “Greens Glorious Greens”.  So the participants were asked to try to bring a salad to share to class number 2!

Raw Kale Salad

Made by the vibrant Holly?!  I hope it was Holly, haha I’m sorry I honestly forget who brought what!  But anywho, here’s the recipe!  Thanks Holly! (I hope haha!) Delicious! (center of pic!)^

• 1 bunch kale (remove thick stems) >>Save for juicing!! 😛
• 2 Tbs lemon juice
• 2 Tbs coconut aminos, braggs, or soy sauce
• 1 Tbs maple syrup
• 1 tsp sesame oil
• 1 scallion finely chopped
• 2-3 cloves of garlic, minced
• 1 tsp sea salt
• 2 tsp ginger, grated,
• 1 avocado, diced
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1/2 red onion
• 1/2 red cherry tomatos
• sesame seeds to garnish

1. Wash and dry kale leaves
2. finely cut leaves and place into a large bowl
3. in another smaller bowl, combine lemon juice, coconut aminos, maple syrup, sesame oil, scallion, garlic, sea salt, and ginger
4. add mixture into kale leaves and massage until wilted
5. add 1/2 of the avocado and massage for a creamy sauce
6. then add the rest of the ingredients, garnish with sesame seeds, and serve! ❤

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