From the December/January 2015 issue
Serves 4–6


  • 6 cups chopped kale
  • 2 cups thinly sliced green cabbage
  • 1/2 cup dried blueberries, cranberries or goji berries
  • 1/4 cup toasted pumpkin seeds
  • 2 TBSP hemp seeds
  • 1/4 cup extra virgin olive oil
  • 1/4 cup champagne vinegar or apple
  • cider vinegar
  • 2 TBSP maple syrup
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • Sea salt and black pepper, to taste


  1. In a large bowl, combine the kale, cabbage, dried fruit and seeds.
  2. In a small bowl, whisk

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