Wednesday, February 1, 2012
February's Ingredient: Kale
If you can identify this picture, you are already one step ahead of me! All I wanted to do for February was desserts or Risotto's but with this new diet I went with a fan suggestion: KALE.
Throughout time, I have always heard, “eat your greens!” And I don’t think they meant the romaine lettuce smothered in cheese, Caesar dressing, and topped with crusty white bread. But how do you incorporate more greens into your everyday meals that are edible for myself and my children?!
Well I don’t have a magic answer. I still don’t know the difference between most leafy greens but I am hoping to learn something about them this month. For instance here is a type of Kale called, “Lacinato”. It’s leaves are flat.
Missy found a great article titled, “7 Reasons Kale is the New Beef!”. Check it out to learn more facts about kale: click on kale or go to http://www.organicauthority.com/health/reasons-kale-is-the-new-beef-nutritious-sustainable.html
Seems like you can’t go wrong with all that calcium, iron, fiber, Omega fatty acids, antioxidants, and it even acts as an anti-inflammatory-all in one food!
I hope my beauties will help me in answering how to get more of this super food into my diet. I’ll kick us off with a funky recipe and then hope to do one more in a main dish later in the month.
Kale Butter(taken from “The Engine 2 Diet” by Rip Esselstyn)
1 bunch of kale, rinsed and chopped
½ cup walnuts
½ cup water
Salt to taste
Steam the kale for 5 minutes, until tender. Blend the cooked kale with the walknuts and ½ cup of the green water from steaming. Add salt to taste if desired. Process in a blender until smooth.
It reminded me of pesto. You could use it as a spread on a cracker, but that didn’t fly with the kids. But I did manage to get rave reviews putting it on their “meat” sandwich with some mayo & mustard! I bet you could even do a kb&j (kale butter & jelly). I am hoping to sneak it into a wrap for myself. Any other ideas?