1/3 cup extra-virgin olive oil |
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2 TBL shoyu, tamari, or soy sauce |
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3 1/2 lightly packed cups of chopped kale, stems trimmed, large ribs removed |
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1 1/2 cups of unsweetened large-flake coconut |
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2 cups cooked farro or other whole grain, e.g. pearl barley (optional) |
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