I am now starting to grow kale and I have been eating kale for a few years now. Mostly in power-packed green smoothies. But also in soups and sauteed with other veggies and tofu.
Why kale?
* low fat, no cholesterol and powerful anti-oxidant properties along with a large collection of vitamins and minerals
* Like other members of the brassica family ( cabbage, broccoli etc) it contains an abundance of healthy phytochemicals, sulforaphane and indole-3-carbinol that appear to protect against prostate and colon cancers.
* Rich in vitamin A, 100 g of leaves provide more than 500% RDA.
* Filled with many B-complex group of vitamins such as niacin, vit.B-6 (pyridoxine), thiamin, pantothenic acid as well as minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus.
In addition to a great ingredient for Green smoothies ( enjoying one as I type)
Try this salad: { enough for 2 people with leftovers}
KALE SALAD ( slaw)
2 Bunches of kale - chopped fine
4-5 Tbs chia seeds, hemp seeds or sunflowere seeds
Dressing- Blend well
1.5 Tbs raw tahini
3 Tbs Raw apple cider vinegar
1 Tbs raw honey (or agave if vegan)
Pour dressing on salad and put in fridge for an hour then try not to eat it all.
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