Written by
Susan Tomassini
on
20/11/2016
Lots of people (including me) are pretty excited about the current abundance of this wonderful winter vegetable on market stalls.
Why all the fuss over a bunch of curly dark green leaves?
Kale comes from the same family of cruciferous vegetables that includes broccoli, collards and Brussels sprouts, but it’s known as ‘The Queen of Greens’ because of its exceptionally high content of health promoting nutrients. Packed with immune boosting antioxidant vitamins A, C and K, along with sulphur containing phytonutrients to help detox and maintain a healthy liver, kale contains more than 45 different kinds of flavonoids (plant compounds that are key in avoiding the chronic inflammation and oxidative stress associated with degenerative disease and aging).
Kale is trendy now, but for much of its history it was mainly added to soups and stews. We’ve come a long way since then. Kale can be enjoyed in smoothies, salads and omelettes and as kale chips.
The season lasts until about the end of January. Why not pick up some up next time you’re at the market and start enjoying kale’s amazing health benefits now?
For more immune boosting tips check out the Foodwise website at: https://www.foodwise.life/program/immune-boost