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Foodie - Kale and why we should love it
Foodie - Kale and why we should love it
Hail Kale and be healthy!
Kale is renowned as the world's healthiest food and this is one of the reasons why I love it. I add it raw to smoothies and salads and I have no problem substituting spinach for Kale any day, frankly I do not see the difference, but believe me there is a BIG difference.
Did you know
Kale Has More Vitamin C Than An Orange - One cup of chopped kale has 134% of your recommended daily intake of vitamin C, while a medium orange fruit has 113 per cent of the daily C requirement.
Kale is a queen of Vitamin A - Kale has 133% of a person's daily vitamin A requirement — more than any other leafy green, according to 50 Shades Of Kale.
There is more Calcium in Kale than in a container of milk - Kale vs. milk — it isn't adirectcomparison, but it's worth noting that kale has 150 mg of calcium per 100 grams, while milk has 125 mg.
So it is pretty clear why we should be chomping Kale at least once a week. Give it to your friends and sneak it into your kid's lunchboxes. This is my Kale recipe that even the fussiest eater will enjoy.
My Sweet & Sour Kale recipe is very simple:
You will need a bunch of Kale - washed and chopped finely
2 green apples - grated
2 red onions - chopped
4 cloves garlic - chopped finely
1 tsp ginger - grated
1 tsp tumeric fresh or powder
1 tbs chili flakes
2 tbs coconut oil
1 large lime
1 tsp honey
1 cup chopped parsley
Salt to taste
Directions:
SautÈ the spices, onion, garlic, ginger, turmeric and chilli flakes in the coconut oil when onion is slightly translucent add the grated apple and sautÈ together for about five minutes. Add the kale and a splash of water and cook for about 15 minutes. Add salt and a teaspoon of honey. Squeeze the lime onto the finished Kale and sprinkle with some fresh chopped parsley. Serve with something fatty.
Most of us are not aware that Kale has plenty of phytonutrients, things like quercetin — which helps combat inflammation and prevents arterial plaque formation — and sulforaphane, a cancer-fighting compound. But many of its top health-promoting compounds are rendered more effective when you eat it in combination with another food. Fats like avocado, coconut oil or nice fatty cheese can make fat-soluble carotenoids more available to the body. And acid from lemon juice helps make kale's iron more bioavailable as well.