You’ve probably heard of Kale… Well, so did I so I wanted to try it out. I like the taste of it better than lettuce and it’s about comparable in regards of usage. Kale is one of the healthiest vegetables around.
Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards and brussel sprouts. When choosing kale, choose kale with smaller-sized leaves since these will be more tender and have a milder flavor. The season of kale is middle of winter and beginning of spring. In order to store, place the kale in a plastic bag, remove the air from the bag and you can keep it in the refrigerator for up to 5 days.
To prepare, steam the kale for 5 minutes. This provides better nutrient retention. You can also eat kale raw.
Benefits of kale:
- cholesterol-lowering – assists in cardiovascular support, when we eat kale, fiber-related nutrients bind together with some of the bile acids in the intestine which then pass out of our body in a bowel movement
- provides support for detoxification – isothiocyanates (ITCs) help regulate detox activities in our cells
- antioxidant – without the sufficient intake of antioxidants, our oxygen metabolism can become compromised and we can experience “oxidative stress”
- anti-inflammatory – regulation of the system can help with cure of inflammation
- help fight cancer – the combination of oxidative stress and chronic inflammation causes cancer, the antioxidants carotenoid and flavonoid are proven to fight cancer
How do I use it?
I eat my salads with kale. One thing I started doing too is mixing a couple of leaves of kale to my pre bed smoothie – 1 scoop protein and ½ cup kale.