Kaleslaw

Kale is a marvelously mineral-rich food.  This recipe is heat-free and retains all the vital enzymes from the vegetable.

Kale (dinosaur, purple or green), One bunch, finely sliced
Cabbage or Broccoli, 1 to 1 1/2 cups, minced

Olive oil 1/4 cup
Lemon juice from 1/2 lemon or 1 tbsp apple cider vinegar
Garlic, 1 clove
Unrefined, grey salt, 1/2 tsp
Thyme, 2 pinches, rubbed

Remove the tough stems from the kale by holding the stem with one hand and vigorously pulling the leaves in the opposite direction with the other hand.  Combine with finely sliced cabbage and or broccoli (or even cauliflower).  With a pestle and mortar, crush the garlic with the salt (to soften the garlic flavour), add olive oil and crush some more.  Add lemon juice or cider vinegar, thyme and mix further.  Pour over the kale mixture and let stand for 5 – 15 minutes.  Will keep in the fridge for one day.