Monday, May 11, 2009

FastGirls Feature Food: Kale

Kale and collard greens are very similar. Both are considered warming , with a sweet, slightly bitter-pungent flavor similar to that of cabbage. Kale and collards are rich in iron, potassium, sulfur, beta-carotene, vitamin-C, folic acid, chlorophyll and calcium – in fact, 1 cup of kale or collard greens has more calcium than 1 cup of milk. They also contain indoles that protect against colon, breast and lung cancer.

Kale and collards have antibiotic and antiviral properties, they benefit the stomach, dispel lung congestion, rejuvenate the liver and have been used to treat arthritis, constipation, dental problems, gout, obesity, pyorrhea, skin disorders and ulcers.

Select tender, dark green or even bluish-green leaves, avoiding those that are yellowed. Kale and collard greens can be finely chopped and added to salads, steamed, stir-fried, made into soup or included in vegetable juices

Note: People with an overly acidic condition may find that kale and collards are intestinally cleansing and may therefore cause flatulence when initially being added raw into the diet. This can be prevented by adding a bit of ginger, cumin, or caraway to the greens.

Excerpted from “Rawsome: Maximizing Health, Energy, and Culinary Delight with the Raw Foods Diet” by Bridgette Mars

1 comment:

cy said...

Kale is my favorite leafy vegetable in the universe. Thank you for sharing this wonderful information.



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