Did I mention before that kale is the queen ingredient in my kitchen? I am totally in love with its deep green color, I love to take photos of its bizzare-textured leaves and yes, my yoga t-shirt has kale written on it (yep, just like Beyonce). I don’t know if any other ingredient was ever so trendy as kale is today, but I sure know that it really deserves its place.
Just like its cruciferous relatives (kale, broccoli, cauliflower or brussels sprouts), kale has a fantastic nutritional profile that place it on top of the healing vegetables. It is loaded with antioxidants, anti-inflammatory phytonutrients, flavonoids that supports the natural detox function of our bodies, fiber and essential fatty acids which help lowering the cholesterol level. Kale is a great ally when it comes to fighting and preventing chronic diseases like cancer (especially in colon, breast, ovarian and prostate), giving its sulfur-based nutrients called glucosinolates, responsible for the bitter taste but also for activating the enzymes responsible with detoxification.
Except these special phytonutrients, kale also contains a wide array of vitamins (A, C, K, B1, B2, B3, B6, B9) and minerals (manganese, calcium, phosphorus, potassium, copper, iron), making it one of the best vegetables for restoring your nutritional balance, especially in detox diets.
What I really love about kale is its versatility. In smoothies, curries, soups or salads, it always plays its magic. While lightly cooking kale makes it easier to metabolize and keeps your thyroid function healthy, having it raw in salads or smoothies enables you to take the maximum of its amazing nutrients. Massaging kale is the best way to prepare for salads, because it breaks down its fibrous structure and change its color into bright green. I like to pair it with a healthy fats like avocado, to balance its strong texture with a bit of creaminess (moreover, avocado helps a better absorbtion of the antioxidants in kale (like beta-carotene)) and also with sweet ingredients like raisins, stewed fruits of apple because their acidic taste hides the bitter one of kale.
Loaded with nutrients and antioxidants that oxygenize the cells and kick-start the natural detoxification function of our bodies, this salad is perfect for lunch, especially when you are on a detox diet. Massaged kale resist in the refrigerator for up to one week, so you can prepare it in batches and assemble with your favorite flavors any time you run out of ideas.
- 1 big bunch of fresh kale leaves
- 1 ripe avocado, peeled and cut in cubes
- 1 organic red apple, cut in cubes
- 1 cup cooked quinoa
- 1 tbsp extra virgin olive oil
- 1 lemon, juice only
- 2 tsp chia seeds
- Toasted almonds, to garnish
- A pinch tsp sea salt
- Rinse the kale leaves, remove their stems, chop roughly and place into a big bowl, together with olive oil, salt and lemon juice.
- Massage the kale leaves for a minute or two, until they softened and turn a vibrant green.
- Add avocado, quinoa and red apple cubes and toss to combine.
- Top with chia seeds and toasted almonds and serve.
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