While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”
This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.
Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.
My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…
Kale is full of cancer fighting minerals and nutrients. It is a high-powered leafy green that can be eaten raw, stir-fried, steamed, boiled, etc. It is also… technically… a type of cabbage. There is always kale in our freezer. We buy it whenever it is really fresh and on sale.
What do we do with it? Well, in order to get as much of the good stuff out of the kale as possible we eat it raw… well… we drink it raw.
The Wonderful’s Kale Smoothies:
- 2 handfuls of frozen kale
- 1 sandwich bag full of frozen strawberries (with leaves still on top)
- Blueberries or black cherries to disguise the green color (also frozen)
- 1-2 frozen bananas (thrown into the freezer when too ripe to eat)
- 1/2 cup plain yogurt
- 1/2 cup orange juice (so much easier for me than actual oranges)
- 1/2 cup hot water (in case there is too much frozen in there)
- 2 TBS agave nectar (to sweeten it up)
How do you like your kale?