For some reason I'm always more motivated to eat better in the spring and summer. As the days get colder and shorter, I just want to fill my tummy with warm, cheesy, heavy foods - the kind that make you just want to curl up on the couch and take a nap.
After 5 days in a row of eating meals consisting of mostly cheese and bread, I realized that it was time to put down the mac and cheese (even if it is made with artisanal cheese) and re-evaluate my diet and add some health food in there.
Kale has been cultivated for over 2,000 years. In much of Europe it was the most widely eaten green vegetable until the Middle Ages when other types of cabbage became more popular. Historically it has been important in colder regions due to its resistance to frost. Kale is a very handy ingredient and it is one of the few green vegetables that is more abundant and flavorful during the colder months of the year. It also makes an excellent ingredient in hearty, warming soups.
Kale is a nutritionally rich food containing:
Secrets and Tips
Buying and Types of Kale
Kale should have a fresh green color with moist, crisp, un-wilted leaves. There are normally 2 types of kale you'll find at the supermarket
Keep kale in a plastic bag with 1 paper towel (to absorb any extra moisture) in the fridge. Kale becomes increasingly bitter and strongly flavored the longer it is kept and so is best eaten soon after buying.
For all types of kale its good to give it a nice wash in water to remove any dirt clinging to the inside of the leaves.
In a large salad bowl, combine the (massaged) kale, parsley, lentils or garbanzo beans, apples, cucumber, avocado
For the dressing, blend everything in a food processor or blender, with salt and pepper to taste, until the garlic is smooth.
Pour the dressing on the salad and toss well to coat.The salad will keep in the fridge for a full day and slowly lose it's crunch from there.