Miso is an ingredient that was recommended to me well over a year ago and I have been reluctant to try it out. Why? Because it just seemed too new for my already new roots. Until now…

Raw Miso Dressing

  • Juice of one orange 
  • Juice of one lemon 
  • 1/2 cup miso paste 
  • 1 clove garlic 
  • 4-5 tablespoons olive oil*
  • Chop the garlic roughly and put into high speed blender. 
  • Place everything else (except oil) into bender and blend until smooth. 
  • Add the oil one tablespoon at a time and pulse the blender until it’s the consistency you like. 
  • Store in a glass jar in the fridge and use 1-2 tablespoons over salad when craving. (Only use when you are going to eat, the citrus wilts the lettuce pretty quickly)
*I omit the oil to make a virtually fat free dressing that is still creamy, tangy, sweet, and just delish. 
I poured this batch over a pre-prepped kale salad, and then tossed in some spring mix, as well. Preparing ahead of time leaves the busy work for the newbies and allows you some time to get creative, listen to your body, and build a salad that you crave, not just one you-should-have.
Basic Base Kale Salad

  • 2-3 bunches kale (I prefer rainbow) 
  • juice of 1 lemon 
  • 2-3 tablespoons olive oil
  • Wash and de-stem the kale. I tear the kale by hand into bite-size pieces. 
  • Place in bowl and add the remaining ingredients. Get cozy with the kale and massage the ingredients until well mixed. 
  • The dressing will wilt the kale so it’s more palatable. 
  • And VOILA! There’s a salad waiting for you in the fridge and all you have to do is add to it.
For this salad I added a beefsteak tomato, hemp seeds, avocado, and miso dressing. I go easy on the olive oil in the marinade for the kale and especially easy on the wilting process if I have this dressing on hand … it acts as a great softener on its own. 
More on Miso
Miso is a fermented soy bean paste. Eating primarily raw limits the legume intake so this provide an excellent venue for the nutrients associated with legumes. Even more amazing is that the fermentation process provides a beneficial bacteria to your intestines, which is key to overall health. Here’s a glimpse at what fermented foods–and more importantly, a healthy GI–does for you:

-Digests certain sugars and proteins.
-Facilitates absorption of certain minerals, such as calcium, magnesium, and iron.
-Regulates appropriate storage of fat in the body.
-Prevents bloating, gas, and yeast overgrowth.
-Manufactures vitamin K and B vitamins sometimes otherwise in short supply.
-Deprives invaders of nutrients, secretes acids that less-friendly microbes can’t tolerate.
-Strengthens the lining of the gut to help block dangerous pathogens, toxins, and allergens.
-Stimulates immune system by increasing T-cells, producing natural antibiotics/antifungals.
-Metabolizes and recycles hormones, including estrogen, thyroid hormones, and phytoestrogens.
-Helps detoxify drugs and other harmful compounds.
-Exerts anti-tumor/anti-cancer effects.

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