Kale

In my writing and my classes at Institute of Integrative Nutrition, I am incessantly researching and trying new food.  One that I’ve heard the most about is the one I wanted to try the least, Kale.  I have a strong aversion to greens that are slimy and withered like spinach and bok choy.  For the life I me, I never understood why some Chinese restaurants put lettuce in the fried rice.  In any case, Kale was a veggie that I shouldn’t have knocked until I tried it.

Lauded for it super-nutrient abilities, Kale has a great amount of Vitamins K, A and C which play a part in maintaining the health of eyes, skin, lungs, liver and overall immunity. High in antioxidants, it’s great for fighting harmful free radicals which are created by the likes of pollution, cigarette smoke and good ol’ age. It comes in a green or purple variety in which the former is better in savory dishes and the latter in sweeter ones (in my opinion).

It’s also…

High in fiber

Excellent source of calcium

Reduces high cholesterol

Taken to maintain normal blood sugar levels

After discovering this, I felt compelled to buy a bunch and make some smoothies. (Blending in smoothies and juicing are great ways to consume vegetables that you’re not too fond of)  For a entire week, I’ve experimented here are a few concoctions:

Kale, banana, avocado and apple juice

Purple Kale, avocado, raspberries, blueberries, coconut water

Kale, nut milk, flax seeds, dates, goji and cacao powder

I also include a few raw leaves in my salad and tuna sandwiches.  The dark forest green color and the dense texture of this leaf is growing on me and I’m starting to love it. I’m even learning to like it cooked- so much so that I created an easy won ton filling recipe.

• Pour extra virgin olive oil (or coconut oil) into pan.
• Saute shallots (or any onion of choice) and garlic for 2-3 minutes.  (not too long b/c you are going to add mushrooms.
• Chop some mushrooms and saute with onions and garlic until soft.
• Place Kale leaves into a separate pan with EVOO and cover.
• Cook until leaves are wilted.
• Season with whatever you choose: salt, pepper, Adobo, etc.
• Mix all ingredients together and place into the center of the wonton.
• Fold the wonton in half and seal with water.
• Pan fry until both sides are light brown.
• Serve with your favorite dipping sauce.

Although it’s a member of the cabbage family, Kale seems more akin to spinach or collard greens. So if you are tired of spinach dishes, try some kale.

Suncear

Suncear Scretchen has had a life long interest in natural and organic products. After a bout of Graves Disease over 10 years ago, she began a quest of integrated wellness. Her research led her to the Institute of Integrative Nutrition where she is receiving training to practice Health Counseling. Her passion for achieving awareness in everything we put and into our bodies is chronicled in her blog Conscious Chick. She is also a Wellness Contributor for Creme Magazine.