8-10 cups Kale
1 1/2 Tbsp. chickpea miso – I have no idea what this is – so I used my trusty packet miso soup sachet! (organic of course)
Juice of 1 lemon
1/4 Tbsp. nutritional yeast
2 Tbsp. Hemp seeds
sprinkle of black pepper
1 cup cherry tomatoes
De-stem and chop kale and place washed in a large bowl.
Massage in all remaining ingredients with hands (this is fun – make sure you coat the kale well – I added in some flax seed oil too).
This was a delicious light and tangy fresh lunch – kept well overnight 🙂