- 2 cups water
- 1 bunch kale or other leafy greens, cut into bite sized pieces
- 1/3 cup tahini
- 3 tbsp. shoyu
- 3 tbsp. umeboshi vinegar
- ½ bunch parsley
- 4-5 scallions
- ½ cup water
Add water to a pot with a steamer basket and bring to a boil. Add kale and cook for 2-3 minutes or until bright green. In a food processor or blender combine tahini, shoyu, umeboshi vinegar, parsley and scallions. Slowly add water to achieve desired consistency.
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.
