Marinated Kale
*picture found here
1 bunch of Kale - chopped
3 cloves garlic - diced (garlic optional)
Juice from 1 lemon
1 teaspoon sea salt
Combine Kale and garlic in a medium sized bowl. Pour lemon juice over Kale and garlic. Sprinkle salt over Kale and massage Kale for 1 minute or until well coated with lemon juice.
You can eat Kale immediately or let it sit over night (up to five days in the fridge).
Marinated Kale can be a great addition to salad greens, shredded cabbage etc.
Notes on Kale
Kale provides one of the highest nutrition per calorie ratio. Kale is a part of the brassica family. Other members include cabbage, collard greens and brussle sprouts. High in calcium, lutein, iron, and Vitamins A, C, and K, kale has seven times the beta-carotene of broccoli! It is also a great source of fiber. But what makes kale really stand out are the phytochemicals sulforaphane and indoles which kale is abundant in. Research suggests that these important nutrients protect us against cancer.
Research has found that kale’s sulpher containing phytonutrients activate detoxifing enzymes in the liver that help neutralize potentially carcinogenic substances. When we eat kale, our genes increase production of enzymes involved in detoxification, and our bodies eliminate harmful compounds. Kale is one of the powerhouses in it’s ability to help our bodies be healthy.
1 bunch of Kale - chopped
3 cloves garlic - diced (garlic optional)
Juice from 1 lemon
1 teaspoon sea salt
Combine Kale and garlic in a medium sized bowl. Pour lemon juice over Kale and garlic. Sprinkle salt over Kale and massage Kale for 1 minute or until well coated with lemon juice.
You can eat Kale immediately or let it sit over night (up to five days in the fridge).
Marinated Kale can be a great addition to salad greens, shredded cabbage etc.
Notes on Kale
Kale provides one of the highest nutrition per calorie ratio. Kale is a part of the brassica family. Other members include cabbage, collard greens and brussle sprouts. High in calcium, lutein, iron, and Vitamins A, C, and K, kale has seven times the beta-carotene of broccoli! It is also a great source of fiber. But what makes kale really stand out are the phytochemicals sulforaphane and indoles which kale is abundant in. Research suggests that these important nutrients protect us against cancer.
Research has found that kale’s sulpher containing phytonutrients activate detoxifing enzymes in the liver that help neutralize potentially carcinogenic substances. When we eat kale, our genes increase production of enzymes involved in detoxification, and our bodies eliminate harmful compounds. Kale is one of the powerhouses in it’s ability to help our bodies be healthy.
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