All Hail The Kale

Just because you've never had kale doesn't mean you shouldn't try it.

Kale is absolutely rich and abundant in calcium, lutein, iron, and Vitamins A, C, and K.
Kale has seven times the beta-carotene of broccoli and ten times more lutein.
Kale chopped or chewed triggers the liver to produce enzymes that detoxify cancer causing chemicals, of which we all are exposed on daily basis. A recently new study in the Journal of Nutrition (2004) demonstrates that sulforaphane helps stop breast cancer cell proliferation.

Kale is in season now, so it's a great time to give it a try. I love a simple Kale salad. And one of the best things about kale is it doesn't wilt like lettuce. If you make it in the morning and stick it in the fridge it'll still be crispy and flavorful by lunch! And it sooooo delicious with grilled or poached salmon.

Here's my simple kale recipe;
2 bunches of kale finely chopped (rinsed, with ribs and veins cut out)
1/4 cup extra virgin olive oil (did you know...olive oil is only good for 3 months after opened )
1/4 cup fresh squeezed lemon juice
2-3 tbsp. balsamic vinegar
1/2 tsp. coarse sea salt
3/4 cup shredded carrot
3 tbsp raw sunflower seeds

Mix it altogether and enjoy!

G