Secret to Making Kale taste AMAZING! If you eat Kale uncooked and raw it can be very difficult to get down. It’s bitter fibrous leaves can be a real challenge for even the most die hard fitness buffs.
Cooking Kale – If you cook kale at high temperatures it will begin to lose important nutrients. If you decide to cook it, I recommend slow cooking it at very low temperatures and turn it frequently so it is only exposed to heat for brief moments. I like to cook my kale in either coconut oil or red palm tree oil. Both offer excellent health benefits and can be purchased at most health food stores and some big grocery stores. For added taste you can squeeze lemon juice over it.
Raw Kale – The secret to making raw kale more palatable is to massage your kale. Yep…we are now massaging our produce! I know this sounds a little crazy…but you’ll be shocked at what a few minutes massaging kale will do to the flavor!
Massaging Kale is easy! Take a bunch of kale in each hand (remove the “fibrous skeleton”, AKA stems) and gently rub it together. Massaging kale is easy to do. You will immediately notice that the leaves will begin to darken, shrink and become more smooth! What happens is that the cellulose structure begins to break down and causes the plant to wilt, this in turn releases flavor.
You can add your kale to a salad or eat raw with a little lemon juice or lemon zest on top! Now go and do something healthy.
The Three Ingredient Breakfast! Who loves pancakes? This guy! The problem is that the “normal” ingredients for pancakes include: flour, sugar, salt, milk and a great deal of butter. Here’s a great little recipe I found that came out rather nicely. I can’t take credit for it…but I can take credit for giving it the “old college” try!
Here’s what you’ll need (one person): 1 1/2 Ripe Bananas, 1 egg, 1/8 teaspoon baking powder. Mash the banana, add egg, baking powder and stir. (If you don’t use the baking powder you will be left with a banana omelet)
Throw it on the griddle and cook! You will want to flip the pancake when you see the baking powder begin to activate. (You will see light “bubbling” in the pancake.)
In Place of Butter… Instead of butter I like to use “GHEE”. Ghee (pronounced like Gi) is a clarified butter made from milk. “Athletes have found that not only is our ghee a healthier source of essential fats, but modern science has also shown us that ghee actually boosts the health benefits of all the foods cooked with it by enhancing the effects good nutrients within and passing through all unnecessary fats and fibers.” (from Omghee.com) Give Ghee a try you will fall in love with the rich, buttery taste of this amazing super food!
In Place of Syrup… I like to make my own topping in place of syrup. Here are a few great ideas: Top your pancakes with strawberries and blueberries or any mix of fruits. If you want to get creative take an *Acai packet and melt it over very low heat in a pan and serve on top of your pancakes! Now go and do something healthy!
*So, what is acai? The acai tree is actually a type of palm tree that is native to the Amazon rainforest region. It grows over 15 meters in height and produces small, dark purple berries. Brazilian natives discovered the healing properties of the acai berry thousands of years ago, as they found it boosted their energy when consumed regularly. Because of its extraordinarily high nutritional value, indigenous tribes also used acai to treat various ailments and support a quick recovery. It has been said to have sustained natives of the Amazon during times of famine. ” (From: “Dr. Oz”)
As most of you know, I am a huge advocate for juicing fresh fruits and vegetables. Juicing is the best possible delivery system to get the highest amount of nutrients in the quickest, easiest way. A typical juice might contain 4 to 5 carrots, a stick of celery, one whole apple, and kale. Could you imagine trying to eat these raw? You would be bloated and your body would need to digest and eliminate said waste (poop). When you juice, your body will digest it in 15 to 20 minutes! Best of all??? Juicing helps you pre-digest your fruits and veggies. You don’t have to poop out waste!
Benefits and Juicing Tips:
1. All health experts recommend 6 to 8 servings of fruits and veggies per day. Juicing is the perfect system to get more than a days worth of power packed nutrients in a glass or two of juice.
2. Variety – You are only limited by your imagination! The fun of juicing is in the variety of fruits and juices you can mix together. Have fun with it!
3. Base Juice – Some fruits and veggies have more juice than others. Here are a few examples that create a lot of juice: Carrots, Celery, Apples, Pears, Cucumbers.
4. Juice Recipes – At first keep it real simple! A good starter recipe is a few carrots, 1 apple, 2 celery sticks. I strongly recommend buying organic apples, cucumbers and celery as they are on the “dirty dozen” list. If you are avoiding fructose (sugars) you should avoid carrots and apples as they are high in sugar. Stick with celery, spinach, cucumbers, spinach / greens, etc.
(Dirty Dozen is a list compiled each year with fruits / veggies that are potentially contaminated with pesticides exceptionally toxic to the nervous system.)
Now go and do something healthy!
Dirty Dozen 2013 – Apples, Celery, Cherry Tomatoes, Cucumbers, Grapes, Hot Peppers, Nectarines (imported), Peaches, Potatoes, Spinach, Strawberries, Sweet Bell Peppers, Kale / Collard Greens, Summer Squash.