This is the third iteration of the Synchro Salad recipe (find version two here). Like the previous versions, this salad is designed to be filling, deeply nourishing and so delicious that you crave it. Every ingredient in this salad provides nutritional value. The nutrient rich, anti-inflammatory kale, the amino-complete hemp protein, the clean-carbohydrate Japanese sweet potatoes, the high-quality fats in the dressing, etc.
This recipe can be keto-adapted easily, simply reduce the sweet potato by 1/2 or omit altogether.
1 Medium Bunch of Kale (Lacinato is best)
1/2 Medium Japanese Sweet Potato
1/2 Cup Raw Help Seeds
15-20 Whole Raw Cashews
1 Large Clove Garlic
1 Small Piece Raw Ginger (about the size of the garlic clove)
2.5 Tbsp Apple Cider Vinegar
2.5 Tbsp Bragg's Liquid Aminos
3 Tbsp Tahini
1 Tbsp Coconut Oil
Black Pepper (to taste, about 1 tsp)
(optional) 1 Small Piece Raw Jalapeno
Directions - Sweet Potatoes
Chop sweet potatoes into dice-sized cubes. Add to pan with 1/4 cup water and 2-3 Tbsp coconut oil. Cook covered on medium heat until the potatoes crush easily with a fork. This takes around 20 minutes. Stir periodically to avoid burning or sticking to pan.
Directions - Kale
Tear kale into small pieces and add to a large bowl. Rinse thoroughly. Set aside.
Directions - Dressing
Add all ingredients (except kale, potatoes and hemp) to a blender and blend on med-high for ~30 seconds. Add a bit of water if necessary to get to desired consistency.
Pour dressing onto kale and toss lightly until the dressing is well distributed. The add potatoes (while warm is best) and hemp seed. Toss thoroughly. Tossing thoroughly after adding the potatoes will allow some of the sweetness from the potatoes to amalgamate with the dressing.
Enjoy! Serves 2.