This salad is power-packed with antioxidants and anti-inflammatory properties! Kale has cholesterol lowering effects and supports detoxification at a genetic level. I used to avoid raw kale salads because they often contained soy based sauce, dairy products or nightshade veggies but this one is safe, gut-repair friendly and easy to make. I was introduced to this at my dear friend Charlie’s house after a group meditation. Our minds were calm but our bodies became supercharged! Due to goitrogenic (inhibits thyroid function) effects it may be wise to avoid this if you have unregulated thyroid challenges. This is a wonderful summer salad garnished with brightly colored grapes.


  • 1 large bunch lancinito kale, remove stalky vein and chop-will add to food processor
  • 1 clove garlic diced
  • 1/2 cup shredded carrots or one carrot
  • ½ cup shredded beet, red or golden or one small beet
  • ¼ cup dried unsweetened cranberries (optional)
  • ½ cucumber diced
  • ½ inch fresh ginger root peeled and diced
  • ¼ cup finely chopped parsley (optional)
  • ½ lemon squeezed
  • 3 Tablespoons olive oil or to taste. You can substitute Brazil nut oil-additional selenium
  • sea salt to taste
  • dash of black pepper to taste
  • dash of balsamic to taste, I prefer a blackberry ginger or black cherry


1. De-vein, chop kale and chop the parsley (optional). Next pulse in food processor until it is in tiny pieces. Remove from food processor and add to large bowl
2. Wash the beet and carrot and remove ends. Use the shredder attachment of the food processor to shred the beet and carrot
3. Wash and chop the cucumber in quarters and peel and chop the ginger root
4. Dice garlic
5. Add everything to large bowl and mix well
Garnish with organic grapes- red, purple and green

Bon Appetit!