Blood Type Diet Recipe

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Kickin' Kale

• 1 large bunch of curly kale (organic, of course)
• 3 small or 2 large lemons
• 1/2 cup raw, virgin, cold-pressed olive oil
• 1 teaspoon Celtic or Himalayan sea salt
• 4 small or 3 large cloves of garlic (peeled)
• 1/2 to 1 purple onion, sliced very fine

• Wash and 'spin' dry the curly kale.
• Remove the stems.
• Stack the leaves on top of each other and slice them horizontally into fine strips
• Place the strips into a glass or porcelain bowl
• Juice the lemons to make about 3-4 oz of juice.
• Add the 1/2 cup olive oil.
• Peel and cut the garlic cloves into chunks.
• Put the olive oil, lemon, garlic, and sea salt into the blender or Vita-Mix and combine on high to make a frothy liquid.
• Pour 1/2 the liquid over the top of the kale.
• Mix well with salad utensils.
• Pour the remaining liquid over the kale and keep turning and mixing with the salad utensils.
• Let the mixture sit for at least 2 hours before you eat it as the lemon and olive oil will 'cure' the kale so that it becomes much softer and more edible.
• Garnish with as many of the onion slices as you like.