Are you kaled out?
Or is it just becoming your new food? Either way we need to massage it to make it not just more tasty but also more digestible.
Kale is a cruciferous
And cruciferous means super-food, high in nutrients, high in fiber and also high photo-nutrients, which is why they are considered helpful to balance hormones. Kale is especially high in Vitamin K, which helps regulate inflammatory response and all the cruciferous have cancer-preventive properties.
Raw or now
The thing about the cruciferous is that they can affect thyroid and be hard to digest in general if they are raw. So a slight cooking, steam, blanche, sauté or roasting help not only overcome those “challenges” but also make them more tasty. Not all of them are equally stubborn, like for example arugula, watercress and daikon are particularly nice to eat fresh.
Eat to Feel Full
The cruciferous family of veggies is also a favorite to eat to feel more nourished and full. In my book EAT TO FEEL FULL and nourish yourself for good, I talk about how important it is to eat fiber and fat to feel satisfied so we can master our hunger and cravings. The book has gotten a lot of attention in the media and on TV for being the new approach to stop dieting and still eating for health and weight-loss, without depriving ourselves and feeling like we have to eat less, we just have to eat differently. It is a matter of re-proportioning our plate rather than portion control.
Learn how to massage your kale:
Listen to the show Grow/Cook/Heal with Jill Blakeway where we massage kale and talk about how to get healthy and be nourished.
HOW TO make it:
Remove the stem. You can strip it off or cut it out. Then chop the kale fine,
Add to a steel or glass bowl. Add sea-salt and massage.
Add mirin and mix and massage a little more. You can place the kale under pressure (a plate on top) to help the process.
Add olive-oil and serve, but don’t add olive oil to more than what you want to serve if you plan to keep some of it for another meal.
And there are many cruciferous
- Bok choy
- Brussels sprouts
- Chinese cabbage
- Collard greens
- Daikon radish
- Land cress
- Mustard greens
- Shepherd’s purse