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What’s with the kale craze?

Close up to a Kale on a wooden chopping board with chopped vegetables and apples in the background.

Kale [keyl], is a green leafy vegetable known for its extremely bitter taste, but power packed with nutrients.  In just one cup of kale, one can find 5-6 grams of fiber, more calcium per calorie than milk 40% of magnesium, no grams of fat, around 200% of both Vitamins A and C, and over 1000% of vitamin K. Kale is also high in iron and filled with antioxidants, which are important in the prevention of various types of cancers. That’s what you call a super food!

Because of these nutritional benefits, kale has been a staple ingredient when juicing or detoxing. Often, people aren’t too excited about eating raw kale, so they blend it in a juice, make a salad mix, or add it to culinary cuisines. For juicing, many people have raved about using juice machines like the NutriBullet.

Want to try juicing? Try blending apples, cantaloupe, celery, chia seeds and water with your kale for a great nutritious lunch or snack. If the bitter taste is just too much, consider adding some honey to the mix. Or consider making some kale chips. Preheat your oven to 375 degrees. Take a handful of kale and put it in a Ziplock bag with ½ a tablespoon of olive oil. Add a touch of salt and black pepper into the bag. Shake the bag vigorously until all of the kale is coated with the mix. Spread the kale onto a cookie sheet and put it into the oven for 15-25 minutes, checking on it every 10 minutes. Once it has browned slightly, it is ready to cool down and to be consumed within 2 days. Do not refrigerate kale, it will dampen the crispness.

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