Nutrition Bite: Kale
“From the inside out, Ceres nourishes and heals. First I volunteered, learning about how to prepare, cook, and package amazing organic meals. I got to work with masterful chefs and brilliant teens. Volunteering in the garden with wise gardeners and motivated teens exercised my body, mind and soul. And when I got sick, I was able to receive these healing meals. Turmeric and kale are now my best friends, and I am forever grateful for the Ceres experience.” - Ceres Client
Kale has….
Anti-cancer properties
Vitamin C repairs wounds
Vitamin A improves eye health and bone health
Promotes good digestion
A cup of kale has twice as much vitamin C as an orange
This leafy green vegetable is packed with nutrition! Kale’s healing properties are even more powerful when eaten with other foods, especially healthy fats like avocado and olive oil. Kale is one of the most likely crops to have pesticide residue, so be sure to buy organic or wash thoroughly before eating. Kale from Ceres is always organic!
Ways to prepare kale
Raw, in a salad or juice - Slice it into very fine ribbons and massage the kale with lemon juice and some olive oil. Add a little bit of sea salt and your favorite toppings, and you have a lovely salad. You can also add kale to the blender with some apple slices, lemon juice, ginger and water.
Blanched/cooked - To get kale soft and silky, it’s best to blanch it, which simply means to cook it quickly in boiling water. You can also cook the kale in a frying pan with olive oil on a medium heat, until soft.
In a soup - kale’s sturdy texture makes it the perfect green to add to a pot of soup.
This Week’s Recipe: Kale, Beet and Carrot Salad with Honeylemon dressing
Directions
Whisk together the lemon juice, olive oil, and honey.
In a large bowl, mix the kale, with about half of the dressing. Use your hands to massage and soften the kale.
Add the beets, carrots and the remaining dressing to the kale.
Garnish the salad with sunflower seeds.
Servings: 4
Preparation time: 30 mins
Ingredients
8 cups kale (stems removed and chopped very finely)
1 1/2 cups beets, peeled and grated
1 1/2 cups carrots, peeled and grated
1/4 cup sunflower seeds, lightly toasted
1/4 cup fresh lemon juice
1/4 cup olive oil
2 Tablespoons honey