Sweet Potato Soufflé with Marinated Kale

I was introduced to this recipe when I did my first online raw food course. The soufflé combined with the greens tastes just delicious! If you prefer you can gently cook the soufflé and kale.

Marinated kale

Kale, collard or Swiss chard

This recipe will give you a ton of left-over’s so just make half the amount if you don’t think you can eat this all in 3-4 days.

Ingredients

  • 2 pounds collard greens or kale

  • 1 red onion sliced finely

  • 1 teaspoon sea salt  

  • Juice from one large lime

  • 200ml Olive oil

  • 2 dates, pitted and soaked or 1 tablespoon maple syrup

  • 1 clove garlic

Method

Wash and clean greens. Dry. Slice greens into thin ribbons. Place greens in large bowl. Pour salt evenly over greens; massage the salt into the leaves for a few minutes. Allow to sit for 20 minutes or more with the salt.

Put lime juice, olive oil, dates and garlic in a blender. Blend, and pour over the greens. Add the onions and a bit of pepper if you like. Allow marinating while you finish making the rest of the meal; Tastes great the next day.


Sweet Potato Soufflé

Ingredients

  • 2 large sweet potatoes

  • 3 tablespoons lemon juice, freshly squeezed

  • 1 vanilla bean or 1 teaspoon vanilla extract

  • ¼ cup cashews

  • ½ cup macadamia nuts OR ½ cup pine nuts

  • 4 dates, pitted

  • 2 tablespoons raisins (optional)

  • 1 teaspoon cinnamon (or more to taste)

  • ¼ teaspoon fresh ground nutmeg


Method

Peel and cut sweet potatoes into small cubes. Put all ingredients in a blender and blend till creamy.

Hans Wieland