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Sample Jay Z's and Beyonce's vegan cleanse with their favorite kale recipe

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They vowed to follow plant-based, vegan diets for 22 days, and now Beyonce and Jay Z are enjoying the tasty benefits by dining out in the finest vegan restaurants in Los Angeles, reports People magazine.

One of the diet duo's favorites: Organic, vegan L.A. restaurant Café Gratitude, where Beyoncé started with the “I Am Pure” kale and seaweed salad.

Executive chef Dreux Ellis shared the recipe below. Tip: You can enjoy the delights of kale at home by clicking here for "Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That Are Bound to Please."

Kale and Seaweed Salad
Serves 4-6

For the dressing:

  • ½ cup sesame tahini
  • ¾ cup sunflower seeds, soaked 4-8 hours and rinsed
  • ½ cup lemon juice
  • ½ cup water
  • 1 cup olive oil
  • 2 tsp salt
  • 3-5 garlic cloves (to taste)
  • ½ bunch parsley
  • 1 tbsp. toasted sesame oil

For the salad:

  • 6 cups shredded kale
  • 1 cup diced cucumber
  • 1 cup shredded carrots
  • ½ cup soaked and rinsed sea vegetable (sea palm, wakame or hijiki or a combination of all 3)
  • 4 nori sheets (cut up or torn into 1 inch squares)
  • ½ cup chopped mixed herbs: cilantro, basil, scallions
  • ½ cup garlic tahini dressing
  • ½ cup toasted almonds

1. To make the garlic tahini dressing: Combine all ingredients except the parsley and sesame oil in a blender and blend until smooth. When the dressing is smooth, add the parsley and re-blend. (Note: Do not over-blend. Make sure that flecks of parsley are still visible in the dressing.)

2. To make the toasted almonds: Toss 1 cup of almonds in 1 tbsp of olive oil and a sprinkle of salt, and toast in a 350-degree oven for 5 to 7 minutes. Keep a close eye on them so they don’t burn.

3. To assemble the salad: Toss together the shredded kale, diced cucumber, shredded carrots, the chopped, mixed herbs and the soaked and drained sea vegetables. Dress the salad with ½ to 1 cup of garlic tahini dressing. Garnish the salad with 1-inch squares of nori sheets, the toasted almonds and a light drizzle of the toasted sesame oil. Sunflower sprouts make a great addition, both in the salad or as a garnish.

Credit: The above is from People's Great Ideas channel:



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