2 recipes that helped me stop hating kalePosted: July 10, 2012
My son and I took many trips to the pool while I was on vacation. I don’t know if you’ve been to a public pool recently, but the food choices are dismal. The fake cheese nachos and questionable weenies are two of the better options.
So, I had an inspired idea to smuggle in some tasty Whole Foods fare. As we perused our options, I decided to pick something that is the least likely food to find at a public pool–kale salad.
Now, if it weren’t for my sense of irony I would have passed this salad by. I had always hated kale–the texture, the chewy stems, the weird flavor. I had also hated its designation as a SUPERFOOD. But I gave it a whirl, and I loved it. More specifically, I discovered that it is all in the preparation. My kid even ate some!
1 bag or bunch of clean kale leaves
1/4 cup of dried cranberries
1/2 cup of pine nuts
1/2 cup olive oil mixed with 1/4 cup of lemon juice
Salt and pepper to taste
The other recipe is truly great. My nutritionist gave it to me to satisfy my need for salty, crunch (you chip addicts know what I’m talking about!).
1 bag of kale
Coconut oil to drizzle
Sea salt to taste
Put the kale coated leaves on a parchment lined cookie sheet (makes clean up easier) and bake on 350 for 20 minutes. Yum!
These recipes will help you get your magnesium and fiber in a tasty way.