Kale salad with Cashew based Dressing, Dried Cranberries, and Pumpkin seeds

Do you love kale but aren't sure how to eat it? Here's how!

1 bunch organic gale, cut into small pieces with kitchen scissors

4 green onions, cut into small pieces

1/2 c dried no sugar cranberries

1/2 c raw pumpkin seeds, preferably organic

Dressing

1/4 c cashew cream cheese

1 tsp onion powder, organic

1-2 raw garlic cloves, minced

4 dates, chopped and seeded

1-2 tbsp lemon or orange juice

Himalayan Sea Salt to taste

Rejuvalac added slowly until desired consistency

Blend in the high speed blender of your choice, adding rejuvalac slowly until desired consistency is achieved. Pour on to greens after they have been cut into small pieces and refrigerate for 1-4 hours. You can also add raw goat cheese chèvre on top or your choice of salad toppers.

Oat Rejuvelac and Cashew Cream Cheese

Oat Groat Rejuvelac

1 cup Whole Oat Groats, Buckwheat, Quinoa or other grain

6 cups of Spring or filtered water

Soak grains in enough water to cover and soak overnight in a glass jar with a cheesecloth over the mouth of the jar.  Drain the grains and put in 6 cups of water for 1-3 days either in 2 jars or three, divide grains equally between containers and add water.

Drain the rejuvelac with a metal strainer and refrigerate for 1-2 weeks, it should be pungent 

Cashew Cream Cheese

2 cups raw cashew, soaked in rejuvelac for 5-8 hours, just enough to cover the cashews

Blend in a high speed blender until smooth. Add some Himalayan Sea Salt to taste, blend once again.

Put in a glass jar with lid and store in the refrigerator 

I use this on crackers, celery, or anything you would use cream cheese on.  I also use it as a base for cheese sauce I put on top of dishes. This is simple, add cashew cheese with nutritional yeast and lemon juice and some red pepper, fresh or dried.