Healing Ingredients:

Kale:  Kale contains a potent glucosinolate phytonutrient, which actually boosts and body’s detoxification enzymes,  clearing potentially carcinogenic substances more quickly from your body. (For more information, see Vibrant Dish)

Sea vegetables:  The Japanese use wakame to purify mothers’ blood after childbirth. It is high in calcium, iron and iodine, and has been linked to treatments of cancer and weight loss. Because of its high nutritional value, wakame is really useful in detoxification programs.

Goji berries: With 15% more nutritional iron than spinach, more vitamin C than oranges and 21 trace minerals including calcium and zinc, gojis are pretty special. Goji berries have been used in Tibet as a healing remedy for over 1700 years to increase longevity of life. In some areas of Tibet, there are festivals and rituals to celebrate the nurturing benefits of these little berries.

Walnuts: A fantastic source of Omega 3 for vegans and vegetarians and Vitamin E for everyone. BUT NOTE!!! When buying nuts, always buy them un-shelled, or recently shelled from your local organic market. As soon as a nut has been shelled, it becomes oxidised and begins to lose all ‘live’ properties. Shelled nuts that are sold in plastic bags absorb the chemicals of plastic packaging – so avoid at all costs!

Serves 4


1.5 cups of kale, shredded by hand and lightly massaged with sesame oil and sea salt

1 cup sea vegetables, rehydrated in cold water and drained

1 cup mung bean sprouts

1/2 cup goji berries

1 cup shiitake mushrooms, soaked

1 tablespoon Tamari

1 tablespoon agave

1 tablespoon lemon juice

1 red pepper, diced

2 oranges, diced

1/2 cup pine nuts

1/2 cup walnuts (activated and dehydrated if possible)

1/2 cup sunflower seeds

Miso dressing ingredients:

1/2 cup fresh orange juice

4 tablespoons white miso paste

4 tablespoons cold-pressed sesame oil

2 tablespoons apple cider vinegar

1 tablespoon Tamari

1/2 teaspoon sea salt

1/2 teaspoon pepper

Pinch chilli powder


Soak the shiitake mushrooms in room temperature water for 30 minutes – 1 hour, or until soft

Squeeze all water from the shiitakes and slice.

Combine the tamari, agave and lemon juice to massage into the mushrooms. Set aside for 20 minutes to marinate

In a large bow, combine the kale, diced red pepper, goji berries , diced oranges and sprouts.

Squeeze all of the moisture from the sea vegetables and add to the salad bowl.

Using a blender, blitz the shiitake mushrooms and pine nuts until roughly mixed.

Add to the salad bowl.

In a separate bowl, combine the dressing ingredients and whisk until combined.

Pour over the salad and stir to coat. Allow to sit for 5-10 minutes.

Transfer to a clean salad bowl, and sprinkle with walnuts and sunflower seeds to serve.

Enjoy! J x