Kale
What is so good about it?
* It is a ‘Superfood!’
* Packed with essential vitamins, minerals and antioxidants
– this helps fight disease, detox and alkalise the body
* Is a member of the Brassica family
– the others are broccoli and brussel sprouts
* Rich in vitamins A, C and K, potassium, magnesium, copper, protein, calcium and iron
* Packed with essential vitamins, minerals and antioxidants
– this helps fight disease, detox and alkalise the body
* Is a member of the Brassica family
– the others are broccoli and brussel sprouts
* Rich in vitamins A, C and K, potassium, magnesium, copper, protein, calcium and iron
* High in fibre – when cooked helps lower cholesterol
How to use it
Tear leaves instead of chopping to preserve nutrients
Rip them away from stalk – discard the stalk
Use in:
- Salad instead or or with spinach or rocket
- Stir fry instead of bok choy
- Smoothies
- Soups
A little hint for using in a salad
To help break down the fibrous texture:
- Squeeze a lime over the leaves
- Wait about 15 minutes before serving
or
- blanch the leaves
- rinse under cold water
- drain well
- chop finely
- add grated raw zucchini, beetroot and nuts like macadamia
Kale Chips – a favorite
– tear leaves, toss in bowl with a little olive oil and sea salt
– place on baking tray and put in preheated oven (about 80oC) for 20-30 mins
– turn half way through and test for ‘crunch’
