Posted by Chantel Martiromo
Quoted from Raw food, volume 2, Healthy, delicious vegetarian cuisine
made with living foods by Lisa Montgomery, editor, Hatherleigh
Dr. Scott and Raechelle Walker
Prep. 15 minutes
16 ounces organic Tuscan kale, chopped
1 cup diced cucumber
1 cup diced red pepper
1 cup broccoli florets
1 tsp. crushed garlic
1 cup Bragg's liquid aminos
1/2 cup extra virgin olive oil
Toss ingredients together and enjoy.
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