By Carolyn Flanagan
Assistant Blogs Editor
Kale, along with broccoli, cabbage, brussel sprouts and cauliflower, belong to the cruciferous family of vegetables. Many health-conscious dieters swear by this leafy green; it has more nutritional value for fewer calories than almost any other food.
Health benefits
-Loaded with antioxidants
-Has cholesterol-lowering capabilities, especially when steamed
-Credited with providing comprehensive to the body’s detoxification system
-An important anti-inflammatory
-Rich in Vitamins A, B, C and K
-Also rich in minerals such as calcium, manganese, copper and potassium
How to prepare
Kale can be eaten raw, steamed, sautéed or roasted.
How to eat
– Breakfast: Add them to your regular smoothie recipe and you may not even notice it, but the benefits are substantial.
– Lunch: Raw kale can be chopped up and served as a salad.
– Dinner: Cook it into pastas and stir fries.
– Snacks: Prepare kale chips by separating the leaves from the stems and ripping into bite size pieces. Drizzle with olive oil and seasonings as you wish. Bake at 350 F (175 C) until brown. It takes 10 to15 minutes.
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