As most of you know I have a very big love for KALE. Growing up my family would eat it every now and again but since living in Hawaii I’ve turned a new leaf and have become the biggest kale advocate. It all started when I was living in Hawaii and treating myself to a fresh kale & banana smoothie every morning. We’d eat it raw, as wraps for sandwiches (bread is really expensive out there), in soups and stir-fries and sometimes, if you were in a rush (was I ever really in a rush in Hawaii?), by itself.
Last spring, when I returned to the main land, I realized just how much eating kale had positively impacted my body, mind and spirit. So, I promised to celebrate and spread my love for Kale and the richness it offers to us all in so many ways. But, before that point, I was like most of you, who often wondered what else you could make with Kale besides Kale Soup?
Which leads me some things you should know about KALE:
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Kale is considered to be the most nutritious vegetable in the world with extremely powerful antioxidant properties; kale is considered to be anti-inflammatory.
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Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.
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Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical believed to have potent anti-cancer properties.
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Kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids.
and for the raw foodies out there, you can cook at 220 degrees for an hour and still get a nice crispy kale chip. love kale!