Alkaline Kale Salad

Alkalizing Kale Salad 1/2 Cup of uncooked white Quinoa (cook according to package directions) and keep warm. 2 T. Hiziki Sea Vegetables (boil for 15 minutes and drain) 1 Bunch of kale (ripped into the smallest pieces you can manage, with all stems removed) 1 T. Ume Plum Vinegar 2 T. Almond Oil (can substitute olive oil, but almond oil has a milder flavor) 1 tsp Real Brand Salt While the quinoa is still warm, mix all ingredients together by hand.  This is a good recipe to make a day ahead, as it tastes better as it sits.  If needed, you can add a little more oil. I chose Kale because it’s a winter vegetable, low in Calories, high in Fiber and Calcium, high in Iron, Vitamin K, C and A.  Kale is loaded with antioxidants and anti-inflammatory compounds. I added some cooked, warm quinoa, an ancient grain which is gluten-free and a complete protein. Hiziki Sea vegetable that I cooked for 15 minutes to soften, an excellent source of iodine, magnesium, iron, calcium, Vitamins A, C, B’s, and K.  Although sea vegetables don’t contain Vitamin D, they do have a substance called ergesterol that converts to Vitamin D in the body. I rounded out the alkaline properties with a dressing of Ume Plum Vinegar, Almond Oil and a little Real Brand Salt.  Ume Plum Vinegar is a traditional digestive aid.  It’s sour and salty taste stimulates the production of saliva and stomach acids, which in turn help the body to break down and assimilate the nutrients in food.  The organic acids help the body to maintain the optimal...