Cashew Kale

Serve up this yummy salad tonight—it’s packed with nutrients and easy on the stomach!

Annette Ramke & Kendall Scott
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Cahew Kale, Breast Cancer, Recipes
Photo by Steve Legato

Makes 5 (½-cup) servings

2 Tbsp olive oil
2 bunches kale, thick stems removed, thinly sliced
(about 8 cups)
1 garlic clove, minced
2 to 3 Tbsp tamari
½ cup raw cashews
¼ cup raisins
1 large carrot, thinly sliced into rounds (about ½ cup)

Heat the olive oil over medium heat and sauté the carrot for 5 minutes. Add the rest of the ingredients and sauté a few minutes until cashews begin to soften.

You can…double this recipe and serve on the side at breakfast to start your day with some great greens!

Reprinted with permission from Kicking Cancer in the Kitchen: The Girlfriend’s Cookbook and Guide to Using Real Food to Fight Cancer by Annette Ramke and Kendall Scott. Copyright © 2012, Running Press.

April 2013