KALE SALAD

If you're used to eating kale salad with lots of avocado, oil, or dressing, you'll be surprised how delicious this fat-free recipe is, especially if you add garlic, chili, and dates. Even if you don't normally eat raw kale because you find it tough, you should try this fantastic recipe! Blitzing the ingredients in a food processor allows their flavors to blend while making healing foods easy to eat.

This recipe is part of the 3:6:9 cleanses of the Healing Medium and is included in the recipes of the book "Cleansing for Health" . Other recipes from these cleanses can be found on our blog as well as in Anthony William's books .

Kale is a beneficial food for the entire intestinal tract because it starves out unfriendly bacteria and microorganisms while nourishing the beneficial bacteria and microorganisms. It is very helpful in improving the environment in the ileum, which in turn improves the production of vitamin B12 so that the liver can receive this vital nutrient through the hepatic portal vein.

Ingredients:

• 1/2 bunch kale, stems removed, leaves roughly chopped;
• 1/2 bunch of fresh onion, coarsely chopped;
• 1 cucumber, coarsely chopped;
• 3 stalks celery stalks, roughly chopped;
• 4 large tomatoes, roughly chopped;
• 3/4 tsp. chopped asparagus;
• the juice of 1-2 oranges;
• 1 clove of garlic, crushed (optional);
• 1 hot pepper, finely chopped (optional);
• 1 to 2 dates, finely chopped (optional).

Method of preparation:

Place the chopped kale and green onion evenly in a food processor and process on high speed until finely chopped. Pour contents into a large bowl, scraping sides as needed.

Place the cucumber in the food processor and pulse until finely chopped, about 3 seconds. Remove it and add it to the kale and green onions.

Place the celery in the food processor and pulse 1-2 times until chopped. Add to bowl. Place the tomatoes in the food processor and pulse 1-2 times until coarsely chopped. Add to bowl.

Add all the salad ingredients back to the food processor along with the chopped asparagus, orange juice and optional extras. Pulse 1-2 times until evenly mixed. Ladle into bowls and serve.

Portion for 1-2 people.