Food of the Week: Kale

28 Feb

Although kale is one of the most powerful superfoods on the planet, not a lot of people know what it is.

Kale contains twice the antioxidants present in other leafy greens, it is high in vitamin K, C and A and in minerals like folate, manganese, potassium, calcium, iron and copper.

It is also high in fiber and protein.

Kale has proven to prevents cardiovascular disease, cancer, eye diseases like cataracts, macular degeneration and glaucoma. It is protective against high blood pressure and rheumatoid arthritis. Maintains healthy skin, stimulates the immune system and activates the body’s detoxification enzymes.

Kale is rich in sulphoraphane, a phytochemical known to inhibit the growth of H. pylori, the bacteria linked to stomach and duodenal ulcers.

I love kale in juices and salads!

Kale Salad with Cashews and Mustard Dressing

This is my favorite salad!

1 bunch kale, stems removed

1 avocado, cubed

1 handful cashew nuts

1 garlic clove, minced

2 tablespoons whole grain mustard

3 tablespoons extra virgin olive oil

1 lemon, juiced

Salt and pepper

In a small bowl add garlic, mustard, olive oil, lemon juice, salt and pepper and mix. Add to kale, avocado and cashews and enjoy!

Remember… Eat healthy, be happy!

2 Responses to “Food of the Week: Kale”

  1. trialsinfood February 28, 2012 at 8:58 am #

    I think I’m going to try this tonight. 😄

Trackbacks/Pingbacks

  1. My two cents with a side of kale salad « trials in food - March 23, 2012

    […] Kale salad (adapted from eatinghealthyinla.com) […]

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