SUMMER STAPLE: REISHI-INFUSED TAHINI KALE

Not going to lie, I have been way off of my adaptogenic roll lately! It is always times when our bodies need it the most that we let our high-frequency habits slip away. In an effort to reboot my hyper-intelligence i am committing myself back to a regimen of infusing what I can with foods that keep me in high function state. I love being in this flowy, high-function state! Not to mention our immunity thrives off this state and allows us to stay mentally + physically active without any setbacks. Spike your next potluck with flavor-less adaptogens and secretly heal your friends (maybe tell them, actually, because well, people take mad medications these days).

DOWN LOW ON KALE// 

Years after the entire raw kale smoothie craze hit and conquered the world, the research hit: Raw kale, among many cruciferous vegetables, is actually extremely detrimental to your thyroid health. The enzymes in these vegetables can cause your thyroid to swell, not to mention block all of the iron + iodine + other mega minerals essential for high-frequency living. Our thyroid health is essential for proper metabolism and turning food into energy. 

So its okay every once in a while to eat kale raw, but patterns create patterns on our insides. Keep in mind. 

TAHINI KALE// 
1 BUNCH ORGANIC KALE. WASHED, STEMMED, TORN INTO ONE INCH PIECES. 
1/4 CUP EACH OF TAHINI + OLIVE OIL
2 TABLESPOONS EACH OF APPLE CIDER VINEGAR + COCONUT AMINOS
1 LARGE CLOVE OF GARLIC, CRUSHED
2 TEASPOONS REISHI MUSHROOM

Blend everything but the kale in a high powered blender until smooth and creamy. 

Lightly steam the kale so that you get rid of the thyroid-swelling nonsense. 
Return back to large glass bowl and pour half of the tahini dressing on top. 
Massage the dressing into the leaves, working it like a woman. 
Serve immediately.