Recipe by jennyblender
A healthy kale recipe from Dr. Fuhrman!
Top Review by Anne Sainz
I have made this many times and love it. The original recipe from Dr. Fuhrman called for 2 bunches of kale. I usually use 20-24 oz of kale for 4 servings. It gives a little more sauce on the kale. The original seasoning was Dr. Fuhrman's Vegizest which is what I use. It is a very mild seasoning which is why you use 1 Tbsp. If you are using any other salt free seasoning, I would suggest about 1 tsp. instead. Also, you can use other non-dairy milks. I use unsweetened almond milk.
- 2 lbs raw kale
- 1⁄2 cup raw cashew nuts
- 1⁄2 cup soymilk
- 2 tablespoons onion flakes
- 1 tablespoon seasoning
Directions See How It's Made
- Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10 minutes, until soft. Remove from steamer, placing in wooden chopping bowl. Press the kale together in the bowl with a dish towel and tilt over the sink to remove some of the excess water.
- Add the remaining ingredients to the blender and blend until smooth. Chop the kale, mixing it with the cream sauce as you chop.