Why You Should Be Eating Kale

Kale … its what’s for dinner.

Yes, that could be the saying that goes around your home once you get used to this new “superfood”. Kale is far more nutritious than other leafy greens; which means it’s the perfect choice to use in your lunch, dinner or even snack plans.

After a recent night out with friends, we came home to find our daughter had baked herself an entire tray full of kale chips – what 17 year old bakes herself some kale chips? But she enjoys them so much, she can’t get enough of them.

Why is kale such a great food to add to your diet?

Kale is an effective anti-inflammatory food. Inflammation is the number one cause of diseases like arthritis, heart disease, and a number of autoimmune diseases, all which are triggered by taking in animal products. Kale can work to prevent and even reserve some of the damage caused by animal products.Why You Should Be Eating Kale

Kale is filled with iron. When they tell you to eat more red meat for iron, tell them per calorie, kale has more iron than beef.

Kale has lots of calcium. Per calorie, kale contains more calcium than milk and is also better absorbed by the body than dairy.

Kale gives you fiber intake. Most people don’t get enough fiber in their daily diets. One serving of kale gives you 5 percent of your daily recommended intake of fiber; meat contains little to know fiber.

Kale gives you plenty of omega fatty acids, including 121 mg of omega-3 and 92 mg of omega 6.

Best of all, kale is a sustainable product. Kale will grow to maturity in 55 to 60 days, versus a cow, which takes 18 to 24 months. Kale can grow in most climates and is relatively easy to grow at home or on a farm.

Kale Chips

1 bunch Kale
Olive Oil
Sea Salt

Wash kale; dry thoroughly. Separate out kale leaves and remove stem. Lay kale out in individual rows on a cookie sheet lined with parchment paper. Lightly spray with olive oil. Make sure the leaves aren’t soggy, just a fine mist of olive oil. Sprinkle with sea salt.

Bake at 325 degrees F until edges are brown but not burnt, and leaves are crisp to the touch, 15 to 20 minutes.

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