Kale is one of my new favorite foods and it seems I am not alone. Kale seems to be the new “it-girl” of the healthy foods revolution. Kale is the new broccoli. I add it to the mix when I am juicing first thing in the morning and I love to add it to most dishes these days. Nutritionally, kale is rich in vitamins A, C, B and calcium. It has the highest protein content of cultivated vegetables. It does need to be either cooked or juiced to be palatable though. Raw kale is a little tough.
Yesterday for lunch I tried a new stir fry. I bought a bag of Trader Joe’s raw cauliflower, tossed it with a little bit of olive oil and sea salt and roasted it in the oven. Then I put an entire bag of TJs raw kale and mushrooms into a wok with a little olive and sesame oil and sautéed them for about 15 minutes. Then I added the roasted cauliflower which gave it a potato-like taste and texture. It looked like a huge amount of food but because it was low in fat and carbs I was not worried about eating the entire serving. I have a feeling this is going to be my “go-to” lunch a few days a week as I am already thinking about having it again for lunch today.
If you are craving carbohydrates in the form of a grain try making a large stir fry with many different vegetables and serve that over a little bit of grain. Your veggie to grain ratio should be 3-4:1. You will feel satiated and good about your choices.
Another fun way to cook kale is to make your own kale chips. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt or your favorite spice. Bake until the edges brown but are not burnt about 10 to 15 minutes.