Kale and Seed Salad
Ingredients
Bunch of kale
Bunch of spinach
2 Small mushrooms, roughly chopped or pulled apart
Tofu - as much as you like!
1 Small mild chili or 1/2 tsp of chopped chilies from jar
Handful of mixed nuts and seeds, I used pumpkin seeds, sunflower seeds, sesame seeds and linseed with a couple of cashews and almonds
1 tbsp Coconut oil and 1 tsp coconut oil
Large pinch of salt
Large pinch of black pepper
1 Sun dried tomato, chopped
Firstly, roughly tear up the spinach and kale and mix together in a bowl. Then add the teaspoon of coconut oil and rub it into the kale and spinach to soften it up a bit.
Now pull apart or roughly chop the mushrooms (the large flat mushrooms work well too!) and add them to the bowl along with the sun dried tomato, handful of mixed seeds and salt and pepper.
In a pan, fry the tofu in the coconut oil, along with the chili. Stir it around so the tofu browns on all sides. This should only take about 5 minutes.
Now simply pour the tofu, chilies and coconut oil from the pan into the bowl and mix so it's all combined.
Pop it into your favourite bowl and enjoy with peppermint tea.
Happy eating! x
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