By Bronwyn Ison
Frequently I write about certain foods that will make your body smile. Happy belly, happy mind, happy you. Growing up you may have heard, eat your greens. Engaging in a diet rich in color reaps a plethora of benefits internally and externally. If we are what we eat why would you consider anything other than a healthy diet? Immerse yourself in a diet rich with hues of greens, reds, purples, and yellows. Or, you could partake in a diet that is heavily processed, canned, and saturated with hormones and GMO’s. You have a choice to allow your body to sing with joy or scream in agony.
Consider adding kale to your colorful diet. The amazing leafy vegetable is beneficial for your body. Depending on the strain of kale, its consistency can be a bit tough, prompting you to chew and chew. How you prepare this delicious green is entirely your choice. You can blend it in a smoothie, sauté it in a pan, bake it in the oven etc….
You may be asking why should I consume kale? It is inundated with nutrients and known to have cancer-fighting properties. Kale is rich in iron and has been referred to as the “new beef” according to AARP.org. AARP also gives a word of caution to those who are consuming anti-coagulant medications, such as warfarin (a.k.a Coumadin) you must avoid large amounts of kale. Kale is rich in vitamin K and offers more than a thousand percent of the recommended daily amount. This could be dangerous and interfere with medication. Keep in mind you can have too much of a good thing.
As for me, I prefer baby kale for salads and a healthy leaf for chips. Yes, kale chips are easy to prepare, healthier than a potato chip, and delicious. Here is a recipe worth considering and contemplate a smooth glass of red wine along with a cheese board.
Kale Chips ~About six servings
Remove the tough stems from the kale and wash and spin dry the kale thoroughly. This recipe can easily be doubled. Just be sure to rotate the baking sheets in the oven for even cooking.
As mentioned, some people cook them at a higher temperature, California-style, which makes a crunchier, drier kale chip than those cooked at lower temperatures. I like them both ways. If you wish to roast them in a 425ºF (218ºC) oven, they’ll take about 12 minutes to cook.
6 to 8 cups (140 to 200 g) kale leaves; if large, tear them into bite-sized pieces
1 tablespoon olive oil
flaky sea salt or fleur de sel
minced garlic (optional)
1. Preheat the oven to 350ºF (180ºC.)
2. Put the kale on a baking sheet and drizzle with the olive oil, then massage it into the leaves.
3. Spread the kale leaves in an even layer on the baking sheet and put in the oven. After about 5 minutes, use a spatula to separate any leaves of kale that are clumping together.
4. Continue cooking the kale for about 20 minutes, until the leaves are crisp. Remove from the oven and sprinkle fairly generously with salt.
Eating healthy is rewarding. You will feel and look vibrant. Your health is your greatest asset.
Bronwyn Ison, Owner of Evolve Yoga. www.e-volveyoga.com (760)564-YOGA
