Arrived in Perth and headed off to Fremantle… the place where literally anything goes…

OK – so the backpackers was a little too much for me so we found a quaint little B&B to stay for the week.

Off to the Raw Food Café for dinner…

I had quiche and marinated kale salad that we whipped up… course starts tomorrow… but nothing wrong with a little bit of starting the cooking early.

Ingredients:…serves 4…

2 small or 1 large head of Kale, cut finely

2 carrots, julienned

4 medium tomatoes, diced

1 small red onion chopped finely

1 cucumber sliced

1/3 cup nutritional yeast

1/2 Tsp. chilli flakes

Dressing

3 Tbsp. olive oil

3 Tbsp. apple cider vinegar

1 Tsp. minced garlic

1 Tsp. grated ginger

Method:

Place kale into a large bowl and massage olive oil and 1 Tsp. salt into the chopped kale until the kale softens.

Add all the other ingredients and mix well.

Serve and enjoy this very satisfying salad.

Ally x

Giving credit where credit is due…

Inspired by Karen Bartz, ‘Teach the world raw’