• Learn the ABCs about GMOs
• Join the "Just Label It" Campaign!
• What You Can Do
  • 12 Cooking Tips for Families With Food Allergies: Insight From Food Allergy Chefs, Parents and Advocates
• In the Grocery Store
• In the School
• Do One Thing
  • At Home
  • At School
  • Online
• Organic 101
• Nutrient Density and Phytochemical-rich foods
• Ask Our Nutritionists
  • FAQs
  • Recipes
    • 12 Cooking Tips for Families With Food Allergies: Insight From Food Allergy Chefs, Parents and Advocates
    • Getting Started
    • Advanced
  • Share Your Recipe
• 10 Steps You Can Take to Protect Your Family
• Resources

Home » What You Can Do » Ask Our Nutritionists » Recipes » Advanced

• 

Orange Sesame Kale

Allergy Kids Foundation Recipes

Servings: 4

Ingredients:

• 2 bunches kale
• 2 cups orange juice
• 1 cup unsweetened soy milk
• 1 cup raw tahini (pureed sesame seeds)
• 1/2 cup currants
• 1/2 teaspoon fresh lemon juice
• 1/2 tablespoon unhulled sesame seeds

Preparation:

1. Remove large stems from kale and discard.
2. Chop leaves and place in a large bowl.
3. Pour orange juice over top. Toss to combine.
4. Cover and place in refrigerator overnight.
5. Before ready to use, steam orange juice soaked kale until tender.
6. In a food processor or powerful blender (like a Vita Mix) combine soy milk, tahini, currants, and lemon juice until smooth and creamy.
7. Toss kale with 1/2 of the tahini sauce and sprinkle with sesame seeds

Note: The remaining sauce may be used over steamed swiss chard, spinach or any type of greens you desire.

•