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For the love of Kale

So lately I have been on a big, Big, BIG Kale kick! I mean, I have eaten a variety of kale salads over the past week or so…I can’t seem to get enough KALE! For the love of Kale, I decided to write my blog all about kale…so here’s a little info for you all on the wonderful dark green KALE!

Kale is one of the best dark leafy super greens you can eat. It has more nutritional value for fewer calories then most any other food on the planet. It contains powerful antioxidant properties, and is loaded with vitamins such as vitamin A, C, and K. Kale is a great source of Iron and Calcium too. It’s also high in beta carotene.

Kale is considered to be a form of cabbage, belonging to the Brassica oleracea Acephala Group, which includes vegetables such as broccoli, cauliflower, brussel sprouts, collard greens, and spring greens. Like broccoli, kale has potent anti-cancer properties which are intensified when chopped.

Kale is a super hardy plant food that can withstand harsh conditions, including a variety of soils, and cold weather – including frost. In fact, kale is most flavorful during winter months. Kale does not suffer from the typical pests and plant diseases like most vegetation. Since kale is such a hardy plant, it is the perfect winter green food, that can be prepared in a variety of ways. It can be eaten cooked, steamed, dehydrated, raw – in salads, soups, casseroles, smoothies, juices, pies, in burgers – you name it, kale can be eaten or prepared with it!

Kale has been a preferred and most common green vegetable during the middle ages, and even dates back as far as fourth century BC, Greece. Instead of the Romans yelling “Hale Caesar”, they were probably yelling “Hale to Kale”!

When choosing kale, look for firm, deep green leaves – free of wilting, spots or any discoloration. Store kale in the crisper section of the refrigerator in a green bag – or freeze it fresh!

So, now that you know a bit about kale, how about preparing some delicious “kale” salads? I’ve got several for you that I think you will enjoy!

Craving Kale
2-3 large kale leaves with the stems removed, chopped into strips
sliced small heirloom mini tomatoes (about a handful or two)
1 avocado (peeled, stoned) chopped up
1/2 cucumber peeled and chopped into small pieces
1 T or a little more cold pressed extra virgin olive oil (EVOO)
sea salt and garlic powder to taste

Toss it real well, so that the kale leaves get softer. Then serve and sprinkle raw pine nuts on top. That’s it! And it’s very, very yummy!


Debbie’s Dirty Rice

Soak about 3/4 cup wild rice for two days in purified water, and rinse well and drain (place in bowl). Add the following:
2 stalks chopped celery
3-4 baby portabellos chopped
2 handfuls chopped mini heirloom tomatoes
3-4 leaves kale, stemmed and chopped into thin strips
1-2 T EVOO
1 T Bragg’s Amino Acids
garlic powder and sea salt to taste, and any other herb desired

Mix all ingredients together real well. Add chopped raw pecans (about a handful), and top with avocado slices…very, very yummo!

Another Kale Salad
3-4 leaves kale, stemmed and chopped into thin strips
2 leaves romaine lettuce, chopped into thin strips
1 cucumber, peeled and spiral sliced into long curls
1 handful sliced grape tomatoes
1 handful golden raisins
1 T bragg’s amino acids
drizzle EVOO
sea salt to taste

Mix all ingredients well, sprinkle with kelp flakes and pine nuts.

Sweet Southern Kale Salad
3-4 dates pitted, and chopped fine
1 handful golden raisins
3-4 leaves kale, stemmed and chopped into thin strips
1 organic red delicious apple (cored, and chopped into small pieces)
drizzle balsamic vinegar and EVOO over salad (mix well)

Combine all ingredients and mix well. Add generous amounts of chopped pecans. Very yummo!

Two of a Kind Kale Salad
1-2 handfuls baby broccoli finely chopped
1 handful sunflower sprouts
1 handful sliced heirloom baby tomatoes
1/8 cup hemp seeds
1/2 cucumber peeled and finely chopped
1/2 chopped red bell pepper (seeded)
3-4 leaves kale, stemmed and chopped into thin strips
1 handful pine nuts
drizzle bragg’s amino acids, EVOO, sea salt, and garlic powder to taste

Mix all ingredients together massaging spices and oil into the greens. Serve up some great kale and broccoli lovin‘…yum-yum!

Well, I hope you enjoyed today’s blog. I’ll have more to share later this week!

Till then “peace to all”!

– Debbie 🙂

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2 Responses

  1. I LOVE kale and this post just made me even more crazy for it! I love juicing it with celery and cucumbers 🙂 YUM!!!

  2. Found your blog and just stopping by to say hi, and nice blog! Thanks for all the great Kale salad ideas 🙂

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