As one of the most important leafy vegetables in Europe, kale is a wonderful raw food with a plethora of redeeming qualities. Featured in many famous dishes from Africa, Ireland, Asia, the Netherlands, Brazil, Denmark, Holland, Sweden, Montenegro, and Portugal, kale is truly a global supplier. Despite its incredible health benefits and international appeal, kale still remains largely off the radar in America. It’s so popular in Germany that social clubs and celebrations have developed around the vegetable, but in the United States kale is rarely seen in restaurants or even in home-cooked meals. Perhaps it’s the temptations of fast food, meat, stir-fries, and large portions that have kept kale largely undiscovered in America, but as health and diet agendas hopefully, they will too. the uses of kale As a super raw food that is fairly inexpensive and easy to obtain, there is no reason we shouldn’t cook with this leafy friend more often. Mainly promoted and supported by vegan, vegetarian, and raw food enthusiasts, everyone would be better served by including more kale in their daily eating routines. Very easy to cook and with a ravenous variety of uses, it shouldn’t be difficult for anyone to increase their consumption of kale. After we learn a little more about kale and review its many health benefits, I’m sure there will be a clamor in grocery stores to buy some.

Kale is in the cabbage family and comes in green or purple headless leaves. Other color variations can consist of whites, yellows, blues, and reds. The vegetable has a strong flavor and can become even more pronounced after being frozen or exposed to frost. The plant also grows very well in harsh, winter climates making it very versatile when it comes to cultivation. Some close siblings to kale include broccoli, cauliflower, cabbage, kohlrabi, rapini, collard greens, and Brussels sprouts. Kale is considered a superfood with many healing qualities. In addition to its nutritional values, kale is also often used for garnish and garnish. Most of the ornamental cabbages seen in gardens are from the kale family. Kale cultivars and loose-leaf type classifications include kale (Scottish kale leatherbacks), smooth-leaf kale leatherbacks, kale leatherbacks, leaf and spear (a cross between leafy kale leatherbacks). curly and smooth leaf) and cavolo nero (also known as Tuscan Kale Lutes and Dinosaur Kale). Lutes). The shape and texture of the leaves are the identifying marks of different Kales and can range from curled and wrinkled leaves (Scottish) to flat with finely divided edges (Siberian or Russian). An interesting feature of growing kale is that you can harvest the outer leaves when you need them without damaging the plant or future growth of more inner leaves. Kale is very easy to grow and makes a great addition to any vegetable garden. It is interesting to note that young, tender kale is best for salads, while ripe greens are best for cooking. Speaking of food preparation, let’s take a look at some of the reasons why we should include this raw food in our meals and dishes.

Boiling kale is not recommended, but it is highly recommended to steam, microwave, sauté, and eat it raw. Kale is a prized raw food because it is rich in beta-carotene, vitamin K, vitamin C, lutein, zeaxanthin, calcium, glucosinolates, sulforaphane, vitamin E, vitamin A, iron, manganese, calcium, potassium, and manganese. It’s these facets of kale that are known to prevent and fight medical terrors like cancer, cataracts, emphysema, and rheumatoid arthritis. A traditional serving of kale (1 cup) only contains 40-60 calories, which makes it a great weight loss aid. With a host of enriching antioxidant properties, compounds, minerals, and nutrients, the vegetable is also successful in preventing colds, improving skin tone, and boosting energy levels. Although it helps the liver, colon and other vital organs, a special circumstance in which it does not help is in those with thyroid problems. If it contains goiter, a substance naturally found in kale, and if too much is consumed, kale can interfere with the functioning of the thyroid gland or cause concern in people with thyroid problems. Regardless of this warning, kale is still a food that more people should eat more often.

If you care about your health, the environment, and the raw food industry, you shouldn’t have a problem jumping on the kale train. Kale recipes are rarely complicated, and the food is so flexible that it can be used in smoothies, soups, salads, and even main dishes. Although kale is often cooked and combined with meat, we highly recommend its use only in a raw food setting. By eating raw kale we maximize its potential while helping the world and ourselves. A raw food diet is a great way to take care of the planet while nurturing your body and kale is a perfect part of that plan. There are many amazing raw food cookbooks on the market that can show you some great kale recipes. The next time you’re thinking of eating something raw and delicious, hopefully kale will cross your mind and stomach. Here’s even a great kale soup and smoothie recipe to get you started on your quest for kale indulgence. You can also check out my raw food cookbooks for more great cooking ideas.

A couple of kale recipes to help you get healthy!

KALE SMOOTHIE (mix ingredients well):

2 cups of filtered water

4 bananas

3 yellow mangoes

1 cup raspberries

1 cup red grapes

6 to 8 kale leaves

Some mint leaves

KALE SOUP (Mix all ingredients with warm water to get desired consistency):

1 bunch kale leaves

1/4 avocado

1/4 lemon peeled

1 roma tomato

2 cloves of garlic

2 cups of filtered water (warm)

A pinch of red pepper flakes

Salt, pepper and onion powder to taste.