One of the most famous leafy vegetables in Europe, kale is a wonderful raw food with many desirable qualities. Appearing in many famous dishes from Africa, Ireland, Asia, Holland, Brazil, Denmark, Holland, Sweden, Montenegro and Portugal, kale is a truly global supplier. Despite its amazing health benefits and international appeal, kale remains largely out of the limelight in the United States. It’s hugely popular in Germany, where social clubs and celebrations revolve around the vegetable, but in the U.S., you rarely see kale used in restaurants or even home cooking. Perhaps it’s the allure of fast food, meat, fried foods, and large servings that have kept kale largely undiscovered in the U.S., but as the health and diet agenda evolves, so do the uses for kale. As a super-raw food that’s fairly cheap and readily available, there’s no reason we shouldn’t be cooking with this leafy friend more often. With the push and support of vegans, vegans, and raw food lovers, everyone can be better served by including more kale in their daily diet. So easy to cook and so versatile, it shouldn’t be hard for anyone to up their kale intake. After we learn more about kale and review its many health benefits, I’m sure the supermarkets will be clamoring for some.
Kale belongs to the cabbage family and has green or purple leaves. Other color variations may include white, yellow, blue, and red. This vegetable has a strong flavor that becomes more pronounced when frozen or exposed to frost. The plant also grows well in winter and in harsh climates, making it very versatile in cultivation. Some of the closest relatives of kale are broccoli, cauliflower, cabbage, kohlrabi, rapini, kale, and Brussels sprouts. Kale is considered a superfood with many healing properties. In addition to their nutritional value, kale is often used as a garnish. The most ornamental cabbages you’ll see in the garden come from the kale family. The classification of kale varieties and loose leaf types includes curly leaf (Scots Kale Lutes), flat leaf, canola kale, leaf and spear (a cross between curly leaf kale and flat leaf kale) and cavolo nero (also known as toss kale Canna kale) Pipa and Dinosaur kale). lute). The shape and texture of the leaves are the identifying marks of different kales, and they can range from curled and wrinkled leaves (Scottish) to flat with finely lobed edges (Siberian or Russian). One of the cool features of growing kale is that you can harvest the outer leaves as needed without damaging the plant or future growth of more inner leaves. Kale is super simple to grow and makes a great addition to any vegetable plot. Interestingly, tender kale is best for salads, while mature leaves are best for cooking. Speaking of food prep, let’s take a look at some of the reasons why we should include this raw food in our meals and dishes.
Boiling kale is not recommended, but steaming, microwaving, sautéing, and eating raw are highly recommended. Kale is a valuable raw food because it is rich in beta-carotene, vitamin K, vitamin C, lutein, zeaxanthin, calcium, glucosinolates, sulforaphane, vitamin E, vitamin A, iron , Manganese, Calcium, Potassium and Manganese. These aspects of kale are known to prevent and fight medical horrors such as cancer, cataracts, emphysema, and rheumatoid arthritis. A traditional serving of kale (1 cup) contains only 40-60 calories and is a great weight loss aid. This veggie is rich in antioxidant properties, compounds, minerals and nutrients, and is also successful in preventing colds, improving skin tone and increasing energy levels. While it helps the liver, colon, and other vital organs, there is one specific condition where it won’t help, and that’s those with thyroid problems. Kale contains goitrogens, naturally occurring substances that, if eaten in excess, can interfere with the function of the thyroid gland or cause concern for people with thyroid problems. Regardless of this warning, kale is still a food that must be eaten more often by more people.
If you care about your health, the environment, and the raw food industry, you should have no problem jumping on the kale bandwagon. Kale recipes are rarely complicated, and the food is so versatile that it can be used in smoothies, soups, salads or even main dishes. While kale is often cooked with meat, we strongly recommend using kale only in raw food settings. By eating kale raw, we can maximize its potential while helping the world and ourselves. A raw food diet is a great way to protect the planet while nourishing your body, and kale is the perfect part of that plan. There are many great raw food cookbooks on the market that can show you some great kale recipes. Next time you’re craving something raw and tasty, hope kale pops into your head and stomach. There are even great kale smoothie and soup recipes here to get you started on your kale quest for indulgence. You can also check out my raw food recipes for more great cooking ideas.
A few kale recipes to get you on the road to health!
Kale Smoothie (mix ingredients well):
2 cups filtered water
3 yellow mangoes
1 cup raspberries
1 cup red grapes
6 to 8 kale leaves
a few mint leaves
Kale Soup (mix all ingredients with warm water to get desired consistency):
1 bunch kale leaves
1/4 peeled lemon
1 roma tomato
2 cloves of garlic
2 cups filtered water (lukewarm)
Sprinkle with red pepper flakes
salt, pepper and onion powder to taste