The stem of kale is tough and you’ll practically do a tooth trying to eat it. Strip it by holding the base of the stem in one hand and with fingers from the opposite hand grabbing the kale and slide your fingers up the stem of the kale, it comes off easily. Compost the stem, wash and use or freeze the leaves.
#1 Roast it. All you need to do is strip it off the stem, drizzle with a little olive oil, a pinch of salt and pop in the oven at 200oC for about 15 minutes. Keep an eye on it as it burns. You’ve just made kale chips! Who doesn’t love chips??? 🙂
#2 Hide it. Pop a handful in a berry smoothie. You won’t even taste it in there.
#3 Massage it and have it in a salad. After stripping the kale put it in a large bowl with a pinch of salt and get your hands in. Really work it over. Think remedial massage type of massage and give the kale your all. And not just for a minute. Give it a good 4 minutes. It can take it 😉 Kale is great as it stores well, with and without a dressing for about 4 days in the fridge. It’s full of fibre, will make you feel full and help with the bowels (just what you wanted to hear)
Pop the knife away and grab a teaspoon turn it upside down and gently peel the skin with a little pressure, it takes off the thinest layer.
Vitamin C has been shown to aid in the absorption of iron. By squeezing lemon on your greens, whether they are raw or cooked will help with the absorption of iron. I love to lightly steam some broccolini and give it a squeeze of lemon. You’ll see me put lemon or lime in a green smoothie all the time.
Steam your veggies. I do mine on the stove top with this big pot which has a steam pot that drops in and will fit enough for a family of 5 for dinner, easily. It’s all about timing when steaming. Start with the foods that take the longest then pop the quick cookers in for last few minutes.
You only need a fraction of water and the pot will never boil over.
No pale limp veg and the nutrients wont get boiled away or if microwaving zapped to smithereens.(Please do not tell me you zap veggies!!)
Did you know that cooking, then cooling potatoes and rice changes them from a starch to a resistant starch? So, what do I mean by that?
Resistant starch is a type of starch that is “resistant” to digestion in the small intestine, meaning your body can’t break it down. Once resistant starch arrives in the colon intact, it acts like a pre-biotic and it feeds your good bacteria.
Resistant starch can also be found in green bananas and you’ll even see green banana flour available for cooking (I tried it with some pancakes and didn’t love but will put a tablespoon in a smoothie occasionally).
Cook your potatoes & rice & then cool it in the fridge. You can then reheat, eat cold or at room temperature. Summer is coming up so rice salads and potato salads are on the menu!