- 2 bunches of kale
- 1/2 cup organic olive oil
- Juice of one lemon
- 1/2 tsp. prepared mustard
- 1 tsp. local honey
- 1/8 tsp. sea salt
- 1/4 cup pepitas (toasted pumpkin seeds)
- 1/3 cup dried cranberries
- 2-3 quail eggs per person
- Grass-fed butter
- Sea salt
Remove stems from kale and discard. Chop kale leaves and wash thoroughly. Spin dry (in a salad spinner) and put the leaves into a large mixing bowl. Combine lemon juice, olive oil, mustard, honey and sea salt. Pour over kale. Massage dressing into the kale using your hands until leaves soften (about 2-3 minutes). Add pepitas and cranberries and toss the salad. In a small frying pan, heat butter. Crack open the quail eggs and fry 2-3 minutes or until cooked. Season with sea salt and freshly ground black pepper. Place fried eggs on top of salad. Enjoy!
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
