Kale is definitely one of our favourite leafy greens, and for a very good reason…
Kale is very low in calories (roughly only 33 calories to 1 cup) and an incredible source of iron, fibre, vitamin K (K1 & K2), vitamin C and vitamin A, as well as vitamin B-12, vitamin B-6, vitamin E, calcium, magnesium, folate, manganese, sulphur, copper, tryptophan, potassium, phosphorous … and the list goes on!!

Due to the ITCs (isothiocyanates) from glucosinolates in kale, this luscious, leafy green plant can help to reduce the risk of certain cancers such as colon, bladder, breast, ovarian and prostate. Not only does the fibre in kale bind to bile acids in the stomach, which help to lower blood cholesterol levels and reduce the risk of heart disease, it also partners with sulphur to aid in our bodies own detoxification system, promoting a healthy liver. The complex profile of flavonoids identified in kale provide powerful anti-inflammatory, antioxidant, anti-allergenic and anti-microbial properties. In addition, the high levels of fat soluble vitamin K in kale aids in normal blood clotting, promotes good bone health, and is a powerful antioxidant which help to reduce free radicals and oxidative stress in the body.

There are many different ways of introducing kale into your meals. Add kale to juices (see previous ‘Alkalising Green Juice’ recipe), salads, soups & curries, roast it or steam it, or make yummy kale chips with your choice of seasonings.