I must admit that I’m only new to this royal leafiness but since we became friends I have noticed dramatic differences in my vitality, overall health, skin, hair and nails. It’s becoming a lot easier to find at organic health food stores in Australia but you could try your local organic farmers markets or even grow your own.
My first encounter with kale was actually when someone gave me a bunch of apology flowers. The gorgeous bunch had these cabbage like blossoms on very thick stems. They looked lovely and smelled of cabbage, and I wish I knew then what I know now.
So what the kale?
In a nutshell kale is the bees knees, the cat’s pajamas, the creme de la creme of the leafy green vegetable world. If someone tells you, “You need more leafy greens in your diet” you go and get your self some kale. There are a few varieties out there on the market and they’re all just as good. I throw my lovely bunches into everything from stir fries, as a side with eggs for breaky, as a side of greens next to another meal … anywhere and everywhere I possibly can (there’s a recipe below for one of my lunch time kale concoctions). To serve it as a side simply use a pair of kitchen scissors, cut it up into rough strips and throw into a hot work or deep frying pan with a little water, add some salt and pepper, saute until just wilted and enjoy.
The taste is definitely leafy and strong but nonetheless delicious. You can definitely taste it’s rich and dense nutritional content with every bite, and generally feel like a better person for eating it. It’s the food equivalent of yoga for your insides. If you eat kale, you will become a better person because the lift of health benefits is incredible.
Nutritionally, dark leafy greens in general are very high in calcium, magnesium, iron, potassium, phosphoruous, zinc and vitamins A, C, E and K. They are a superior source of fiber to keep you lean and clean, rich in folic acid, chlorophyll and other hardworking micronutrients and phytochemicals.
Eating kase helps with:
Strengthened immune system
Promotion of healthy intestinal flora
Promotion of subtle, light and flexible energy
Lifted spirit and elimination of depression
Improved liver, gall bladder and kidney function
Cleared congestion, especially in lungs by reducing mucus
And it’s super easy to grow at home
V’s Super chilli, garlic and ginger chicken stirfry
I made this for lunch the other day and received a lot of love after taking a picture of it on Instagram. Here is the recipe – very simple and so delicious!
1 organic free range chicken breast (steamed – line your steamer with baking paper put the chicken in until it cooks through – about 15 mins, make sure to watch the water) cut into strips
1 tbs (or to taste) my home made chilli sauce
2 cloves of organic garlic chopped
1 small piece of organic ginger peeled and finely sliced or grated
1 small bunch of organic kale cut with scissors into rough strips
5 spears of organic asparagus
1 cup (approximately) of organic broccoli broken into little florets
1 tsp of coconut oil
Heat oil in a wok and add the chopped garlic, ginger and chilli. Stir -fry until it all become fragrant. Add in the chicken and greens and toss through the flavours. If your chicken was cold wait for it to heat through before adding the veges. Season to taste with sea salt and pepper and take off heat when the kale has slightly wilted and the vegetables are a glossy, dark green.
Serve on its own or with brown rice. You can also add some cashews for extra crunch and flavour.
Remember to pause, chew and enjoy!