Kripalu Recipe: Arame, Kale, and Almonds

This recipe combines two good sources of calcium (kale and almonds) with a good source of inulin (onions), a fiber that enhances calcium absorption.

Serves 4

½ cup dry arame
1 red onion, sliced
4 cups chopped kale
½ cup chopped almonds or pumpkin seeds, toasted

Soak arame in water. Meanwhile, sauté onion in water or oil until soft. Drain arame and add to onions; sauté one minute. Combine and add chopped kale. Sauté until kale is tender. Add toasted almonds or pumpkin seeds, top with Detox Dressing, and serve. This dish is equally delicious served warm, cold, or at room temperature.