Kale: It’s what’s for dinner.
News flash: You should be basing your diet on a foundation of dark leafy greens. The entire bottom of the pyramid is a sea of green. Our gals are asked (ahem, required) to consume 5 cups of dark, leafy greens per day. Why? Dark leafy greens are among the most nutrient dense of all plant foods, especially kale, dandelion, spinach, chard, collards, arugula, parsley and green cabbage. Green leaves are the best source of alkaline minerals, contain the most fiber, have many calming, anti-stress properties and are the best source of chlorophyll. Chlorophyll is a blood-builder and one of nature’s greatest healers. To sum it up, dark leafy greens are regenerative, purifying and mandatory for any nutritional experience. When you go green, organic produce is absolutely mandatory.
Kale is one of my favorites because of it’s versatility. It is great for juicing, yummy in salads, and we all know by now…makes a lean and green alternative to a potato chip! You can also use kale in smoothies, but I recommend you remove the stems and blend FIRST with your liquid base. This is true of all your greens, blend those first so that you avoid that moment where you realize you’re chewing a piece of rogue kale. Mmmm…nom, nom, nooooo.
Below I’ve provided you with some kale inspiration. You might be surprised with how simply delish the recipes are. It’s called eating REAL food.
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Kale. It’s What’s For Dinner. (7 free recipes inside!)