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.
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
3 Tbsp. olive oil
3 Tbsp. apple cider vinegar
1 Tsp. minced garlic
1 Tsp. grated ginger
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.
Giving credit where credit is due…
Inspired by Karen Bartz, ‘Teach the world raw’