Go get a copy of Kris Carr’s “Crazy, Sexy Kitchen” and learn about some amazing new ways to combine flavors and celebrate fruits and vegetables!  This recipe consists of two parts, the salad and the dressing, each prepared separately as follows:

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The Salad:

1 bunch kale, rinsed

1 1/2 large carrots, washed

3/4 cup hemp seeds

1/4 cup scallions, sliced thinly

1/2 cup fresh parsley, minced and packed tightly

1/4 cup fresh cilantro, minced and packed tightly

1/4 cup fresh mint, minced and packed tightly

1/4 cup raisins

The Dressing:

1/4 cup almond butter

1/2 teaspoon lemon juice

1/4 cup pitted dates

1/2 cup water

1 garlic clove

1/2 teaspoon salt

1 teaspoon cardamom powder

1/4 teaspoon black pepper

#1 Run the washed kale (including the spine) through a food processor with the slicing disk.  Then run the carrots through with the shredder blade to process the carrots.  Mix the kale, carrots and all other salad ingredients in a large bowl.  

#2 Blend all the ingredients for the dressing until they are smooth.  Then add 3/4 cup of the dressing to the salad mixture, and massage (or mix) in the dressing until everything is exceedingly well coated.

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