Monday, June 20, 2011
Kale-A plant probably originally from the Mediterranean region. Kale has large, fibrous, very curly leaves, ranging in color from pale green to dark green and sometimes even blue-green, with a strong flavor
Excellent source: vitamins A and C (raw and cooked), potassium (raw).
good source: vitamin B6 and copper (raw), potassium (cooked).
Contains: folic acid, calcium and iron (raw and cooked), thiamine, riboflavin, niacin and zinc (raw), copper and vitamin B6 (cooked).
I did not know initially what to make of this leafy vegetable. It looks so ugly and scruffy. It is tasteless .But then I one day I asked myself what can go wrong if I try something creative with Kale.
Try and buy Organic kale. Kale has around 52 pesticides as per the www.ewg.org(Environmental working Group) But if you can't find organic, then try to wash kale with 2cups of water and 2 tsp vinegar, to take the dirt and pesticides out.
We try to get rid of ripe bananas and it feels yucky to eat over ripened and smushy bananas. Whoes does like to eat over ripe bananas anyways. Don't throw them away, instead use them in making smoothies, it gives smoothie a nice sweet taste and smooth consistency. No need to add any sugar.
preparation: 5 minutes
Servings: 2 pax
Calories: low calorie drink
1/2 cup chopped kale(washed ribs and thick stems removed)
1 small chopped celery stalk(helps to maintain low blood pressure)
1 over ripened banana
1/2 cup apple juice(motts 40%/50% less sugar)
2 to 3 cubes of ice
1 tblsp fresh lemon juice
Blend untill smooth and frothy. Garnish with a strip of Kale and Lemon wedge. Healthy and great drink anytime of the year.Delicious YUM YUM!