For 2-3 Servings:
1 big bunch of kale of any kind
1/2 cup of cashews
1/2 cup of soy or nut milk
2 tbs onion flakes (or 1 tsp garlic powder)
1 tbs salt free seasoning (Vegizest)
Remove stems from kale and steam for 10 minutes or until ‘al dente’ drain water (keep as broth) and place kale in a wooden bowl.
Place all remaining ingredients for the creamy dressing in a blender and blend until smooth. Add the creamy dressing to the warm kale. (Recipe Dr. Joel Fuhrman, ‘Eat to live’.)