Kale and the immune system ( #foodie Friday)

I know a lot of kale eaters…but apparently the typical American eats only 1 cup a year…I eat easily that much every couple of days at certain times of year…this is an interesting little video…and very short.

In short: Kale is good food!

We grow it in our garden but also buy it all year-long when our garden isn’t producing…I’ve been eating it for many years…had no idea it was such a rarity on the menu of most people. It’s good raw and cooked and I think variety is always a good thing. Raw foods have enzymes that cooked food does not. But cooking sometimes increases other nutrients. Mix it up!

There are lots of varieties of kale. If you don’t like one try another! They can be quite different, especially in texture. See: Varieties of Kale

A big hit these day are Kale Chips… Here is one recipe. There are lots of them and you can do other things to flavor them including do things like add parmesan etc. If you need ideas google “kale chips.” You will get dozens of hits.

I often make kale steamed and then tossed with olive oil and lemon. It’s also good to saute with garlic, olive oil and red pepper. Sesame oil and tamari or soy sauce is nice too…you can also saute some garlic and ginger with that combo. (if you don’t eat soy anymore, like me, coconut aminos  work).

*this post was written before I started the low histamine diet. If you’re following a low histamine diet both tamari and coconut aminos are out as they are fermented foods. Also the red pepper is generally something to avoid. Lemon and olive oil vary from person to person.

Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

And you can find more Foodie Friday posts and recipes here.

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