RAWWOMAN RECIPE FILE:

SOUTHERN GREENS SALAD

1 cup curly green kale, stems removed

1/2 bunch collard greens, stems removed

1/4 cup basil leaves

3/4 teaspoons sea salt

2 cloves garlic, crushed

2 Tablespoons extra virgin olive oil

2 Tablespoons lemon juice

1/8 teaspoon cayenne

Chop the kale medium fine. To chop the collard greens and basil, first stack several leaves, roll them and cut into thin strips. Then chop medium fine. Add the remaining ingredients and continue to massage the greens, working the dressing into them with your hands.

Indian Greens: Substitute mustard greens for the collards. Replace the olive oil with sesame oil and add 1/2 teaspoon curry powder and 1/4 teaspoon cumin

Asian Greens: Substitute spinach for the kale and bok choy for the collards. Replace the olive oil with sesame oil, replace the sea salt with 2 teaspoons tamari and add 1/2 teaspoon fresh grated ginger. Peeled orange sections would be great in this salad.

***This recipe comes to you as a direct request from one of our students! She is working in DeKalb and had a craving for this kale concoction that we featured in our recent salad class. We don't blame her; we are avid kale lovers and have this one a few times a week, ourselves. Here you go Cheryl...Enjoy!

RAWWOMAN RECIPE FILE:

NECTARINE/WATERCRESS WRAPS WITH ALMOND SATAY

Satay

4 tablespoons almond butter

2 tablespoons brown rice vinegar

2 teaspoons maple syrup

2 teaspoons soy sauce

Process all ingredients in a high speed blender. Add two tablespoons warm water if desired to blend. Process until smooth.

Wrappers

Large Napa Cabbage Leaves

Filling

12 medium basil leaves

2 nectarines, sliced into approximately 12 slices

1 avocado, sliced

1 cup watercress leaves

If using rice wrappers: submerge wrappers in water and let soften one minut.

Transfer wrappers from water to towel and blot. Fold wrapper edge over one inch on right side.

Lay three basil leaves on bottom of wrapper, parallel to counter edge leaving 2 inches from left edge and 1 inch from bottom uncovered. Top with six nectarine slices, 3 avocado slices and 1/4 cup watercress, allowing watercress tops to overlap folded right edge. Roll up bottom of wrapper and tuck unfolded left edge over. Continue to roll into tight cylinder. Almond sauce can be drizzled over, dipped into OR almond sauce can be placed inside of wrap before wrap is rolled up.

SERVES 4.

Nectarines are all over the place now and we love them! This has become a lunchtime staple for anyone who's tried it partly because it's so easy but mostly because it's so GOOD! We prefer it with napa cabbage as the wrap. It's subtle and adds an extra layer of freshness to the wrap. But you could try collard greens or romaine as well. And double the satay recipe . It's addictive!