Many people are put off by kale and opt for spinach as well losing out on many benefits in the process. Many say its because they have not heard of it, do not know how to cook it or its too tough. It is an essential leafy green for those on blood thinners due to high vitamin K content for the production of platelet's. It is also an amazing alternative form of calcium in comparison to diary products.
In TICM, kale is considered to be warming and its actions are strengthening the Stomach, stopping pain, and promoting re-growth of tissue.
Kale is considered to be anti-oxidant and anti-inflammatory. The leaves provide more nutritional value for fewer calories than almost any other food. It is rich in beta-carotene, vitamin K, vitamin C, manganese, dietary fibre, lutein, zeaxanthin, and considerably high in calcium.
Kale is a rich source of the phyto-nutrients that help cleanse the body of cancer causing substances. Those who eat more cruciferous vegetables have a much lower risk of a number of cancers, especially lung, colon, breast, ovarian and bladder cancer.
Kale’s content of calcium helps build bones and provides significant cardiovascular benefits, as well. Additionally, the lutein and zeaxanthin carotenoids found in kale support vision health. Kale’s vitamin E is thought to play a role in lowering risk of cognitive decline.
How to use: simply steam for 5-7 minutes keeping the crunch.
Kale chips: bunch of kale, extra virgin olive oil, himalayan salt and coarse black pepper (strengthens digestive function).
-Preheat oven at about 220C fan assisted or gas mark 7.
-Remove the greens from the stalks then cut into strips.
- Place in a large oven proof dish, sprinkle olive oil adding salt and pepper to taste.
- Place in the oven and bake for about 5 minutes but ensure you keep an eye on it as it can burn very quickly.
- Enjoy kale