Shari & Judi Zucker
The Double Energy Twins
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The Memory Diet
Special Note:  when a recipe calls for “liquid sweetener of choice” that means that one can use maple syrup, honey, agave sweetener or any other liquid sweetener you would like.

When a recipe calls for “Dairy or non dairy” that means that one can use traditional dairy milk or soy, rice or almond milk.

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Here’s to summer and sensational seasonal fruits and vegetables! This months recipe includes one of our favorite salad dressings-Lemon Tahini Dressing. If you are not into Kale you can make this salad with fresh chopped romain lettuce or chopped cauliflower. All our recipes are sugar-free, gluten-free and plant based. #TheMemoryDiet.

Kale Cashew Salad with Lemon Tahini Dressing

We use soy-free soy sauce such as coconut aminos which is a soy-free sauce which is wheat-free, too. This dressing is also excellent on a bed of lettuce or served as a dip for cucumbers, carrots, bell peppers and celery.

Yield: 4 servings

4 cups chopped raw kale (about 1/2 small bunch)

1 cup grated carrots

1 avocado, diced

1 small red onion, diced

1 celery stalk, diced

1/2 cup cashews


3/4 cup tahini (toasted sesame seed butter)

1/3 cup fresh lemon juice

1/4 cup soy-free soy sauce

1/2 cup extra virgin olive oil

1/4 cup chopped green bell pepper

1 stalk celery, chopped

1 medium yellow onion, chopped

3 cloves garlic, skinned and cut in quarters

1. Place all kale, carrots, avocado, red onion, celery and cashews in big bowl and set aside.

2. In a blender or food processor place the tahini, lemon juice and soy-sauce and blend for 15 seconds.

3. Add bell pepper, celery, onion and garlic to Tahini mixture and blend until smooth.

4. Pour 1/2 of the Lemon Tahini Dressing at a time for desired amount.  We like to smother this tasty dressing all over the salad, but you might want less. Any extra dressing can be stored for a week in the refrigerator and it tastes great on all green salads or steamed vegetables

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June 2017

Kale Cashew Salad with
Lemon Tahini Dressing