You’ve probably noticed that kale is the latest trendy veggie, with all the health bloggers and nutritionists touting its magical benefits. Well they aren’t lying!


This nutrient dense deep green leafy vegetable is jam packed with vitamins A, C and K and packs a protein punch. It’s loaded with antioxidants which help to counteract oxidative damage caused by free radicals in the body, these substances such as quercetin and kaempferol have powerful anti-viral, anti-inflammatory and heart-protecting effects just to name a few. Another two powerful antioxidants found in kale, zeaxanthin and lutein help protect the eyes and can lower the risk of cataracts and macular degeneration.


Kale is also high in essential minerals such as calcium, which is important for cellular functioning and bone health and magnesium which can be protective against heart disease and type 2 diabetes. The high fiber content of kale helps to keep you full, which can regulate hunger and stabilized blood sugar levels, stopping that ‘spike’ in energy some people may experience.


Now I know this veggie can sometimes taste bitter especially if you’re eating it raw, but simply sautéing it with some extra virgin olive oil or coconut oil with some garlic and spices makes it taste absolutely delicious, especially throwing into a stir fry , big veggie bowl or hidden in a bolognese. If you want to eat it raw gently massage the leaves with some lemon or apple cider vinegar with a dash of olive oil around 20 minutes before eating and it will soften up and remove the sometimes bitter taste, making it a delicious salad base.


Storage and prep tips – To store a whole bunch of kale in the fridge, its all about avoiding excess moisture. Make sure the leaves are dry and gently wrap them in paper towel and store them in the crisper draw of the fridge. If you are wanting to prep the kale leaves before storing, slice or tear the leaves off the stem, rinse them well and then dry them thoroughly in a salad spinner or with kitchen towels. Store the leaves for up to 5 days in a zip lock bag lined with paper towel to absorb excess moisture, squeeze out as much excess air as possible before sealing the bag .

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