The Live Green Smoothie Diet

Redolent with garlic and slightly sweet with a bit of raw honey, with the antipasto flavorings of red peper and black olives, this salad will improve wonderfully if allowed to marinated. Great for a raw pot luck or a festive dinner table, and as an explosively flavorful filler for Salad Sandwiches!

This is the salad to make if you’ve been feeling physically (and spiritually) sluggish of late. It will zap your immune system into gear (hellooo… garlic!), get everything moving again (hellooo… kale!), and make you feel like you’re back in the game!

A Word On Olives

For this recipe, definitely use black olives, as they are black because they were ripe when picked, and maximally filled with nutrients. However don’t use regular store-bought black olives for this, as delicious as many of them may be around your grocery store’s “olive bar”. Even my faves, Kalamata olives (helloo… I’m Greek) have usually been cured using caustic white salt and cooked vinegar.

Instead, take the time to find a source for sun-cured olives — they are not hard to find on the Internet, and well worth the effort because olives are certainly one of the finest wonder-foods on the planet. Then, in your own kitchen, you can control what is added to the marinade for your olives — add quality cold-pressed olive oil, a great natural salt (everyone should know by now that I favor “himmy” salt), and a natural, unpasteurized vinegar, such as raw apple cider vinegar.

Why is it important not to use olives that have been cured with or marinated in white salt and pasteurized vinegars? Because they are caustic and acidifying to your system, while the natural, raw and un-denatured varieties have demonstrated healthful properties.

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