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Fall Kale Salad

It’s about time for me to start eating less raw foods and more cooked foods.

Why? Because its fall! And soon it will be winter.

As the seasons change, so do our bodies and our digestive needs. Now, I love leafy, raw veggies, and I plan to continue eating them, but they won’t be the main focus of my diet. And when I do eat them, I’ll pair them with a thick, hearty dressing to help me digest them. 

Raw foods are fantastic sources of digestive enzymes. In the winter, when they are raw and on their own, they can also upset digestion, because the body itself feels dry and adding more raw, dry foods in doesn;lt help your digestive tract. To keep your enzymes working and your digestive tract moving, you can pair raw foods with oils and other fats, such as tahini dressing or creamy nut based dressings.

Today I have a raw salad for you with my creamy lemon-tahini dressing. It’s topped with just enough dressing and healthy fats to keep you healthy, inside and out throughout the winter.

Kale Salad

Fall Kale Salad:

1 bunch/head of kale, stems removed

2 carrots, peeled and chopped

1 can chickpeas, draiend and rinsed

1/2 yellow bell pepper, chopped

1 cucumber, peeled and chopped

3 tbsp tahini

2 lemons, squeezed and juiced

1 tsp sea salt

1-2 tbsp water

Remove kale stems and chop. Add all veggies and chickpeas into a bowl. In a blender, lemon juice, tahini, sea salt, and 1 tbsp of water. Blend until thick. If needed, add in more water. Remember you want this pretty thick but still able to pour.

Pour over the salad and mix thoroughly. Let it marinate for a few minutes and then enjoy!

PS I use WAY more dressing than is shown in the picture. If I showed how much I use, you wouldn’t be able to see the salad 😉

What are your favorite fall foods? How do you like to incorporate more fall-inspired versions of your summertime favorites?

Peace and Love,



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