There are loads of benefits that come with eating this dense leafy green! With early spring kales popping up, take a look some yummy recipes!
digestion
antioxidants
anti-inflammatory
cardiovascular support
vitamin k
vitamin a
vitamin c
KALE CHIPS
Ingredients:
1 bunch of kale (approximately 2 cups)
1 Tbsp. extra virgin olive oil
1/4 tsp. sea salt
1/3 tsp. garlic powder
Or:
1 bunch of kale (approximately 2 cups)
2 tbsp sesame oil
1/3 tsp. sesame seeds
1/3 tsp. hot pepper flakes
Directions:
Clean and de-stem kale. Try to keep leaves intact, removing as close to the stem as possible. (First time? Check out this 15-second how-to video.) Transfer to a large bowl. Lightly coat and toss with olive oil. Sprinkle with sea salt and garlic (or other ingredients). Place on a baking sheet in a single layer and cook for 10-15 minutes at 350. Serve immediately.
GREEN LEMONADE
Ingredients:
1 head romaine lettuce
5 stalks kale
1 cucumber
2 medium apples (sweet, like Fiji)
1 lemon
Directions:
Clean all vegetables and chop to appropriate size to fit through juicer. Juice all ingredients except lemon. Squeeze fresh lemon juice by hand and add last. Enjoy this detoxifying drink and share with a friend. Makes approximately 2 cups.
KALE CARROT AND AVOCADO SALAD
Ingredients:
1 bunch kale, stemmed and finely chopped
2 cups grated carrots
1/2 avocado, peeled and pitted
1/4 cup thinly sliced red onion
2 tablespoons lemon or lime juice
2 tablespoons sesame seeds, toasted
1/2 teaspoon reduced sodium soy sauce
Directions:
Toss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. Set aside at room temperature for 30 minutes before serving to allow kale to soften.
Ingredients:
1 bunch of kale (approximately 2 cups)
1 Tbsp. extra virgin olive oil
1/4 tsp. sea salt
1/3 tsp. garlic powder
Or:
1 bunch of kale (approximately 2 cups)
2 tbsp sesame oil
1/3 tsp. sesame seeds
1/3 tsp. hot pepper flakes
Directions:
Clean and de-stem kale. Try to keep leaves intact, removing as close to the stem as possible. (First time? Check out this 15-second how-to video.) Transfer to a large bowl. Lightly coat and toss with olive oil. Sprinkle with sea salt and garlic (or other ingredients). Place on a baking sheet in a single layer and cook for 10-15 minutes at 350. Serve immediately.
GREEN LEMONADE
Ingredients:
1 head romaine lettuce
5 stalks kale
1 cucumber
2 medium apples (sweet, like Fiji)
1 lemon
Directions:
Clean all vegetables and chop to appropriate size to fit through juicer. Juice all ingredients except lemon. Squeeze fresh lemon juice by hand and add last. Enjoy this detoxifying drink and share with a friend. Makes approximately 2 cups.
KALE CARROT AND AVOCADO SALAD
Ingredients:
1 bunch kale, stemmed and finely chopped
2 cups grated carrots
1/2 avocado, peeled and pitted
1/4 cup thinly sliced red onion
2 tablespoons lemon or lime juice
2 tablespoons sesame seeds, toasted
1/2 teaspoon reduced sodium soy sauce
Directions:
Toss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. Set aside at room temperature for 30 minutes before serving to allow kale to soften.
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