At Home with GCH: Focus on Health

When it comes to New Year’s resolutions, I am a champ.  Every year, I swear I’m going to lose weight, exercise more, and eat healthier.  This year, so far, I’ve done really well on one front—eating better.  There probably isn’t anyone in the world who couldn’t stand to give their daily diet a tune-up, and one of the biggest improvements we can make is to eat less “bad stuff” and more “good stuff.”  What’s the good stuff?  Vegetables, of course!  (Don’t roll your eyes at me!)

Let’s introduce the star of this show:  KALE.  It’s a hearty green vegetable in the Brassica family, related to cabbage, broccoli, and Brussels sprouts.  Any veggie you eat in the Brassica family is going to help you. Kale is the the best, and most-studied, of the group.  Kale has been shown to reduce the likelihood of many different types of cancer, and is now being investigated as a treatment for cancer and other diseases as well.  If an apple a day keeps the doctor away, imagine what a serving of kale can do!

Where I live, kale is in season now.  I’ve seen it at my local farmer’s market lately, as well as at my regular grocery store.  Whole Foods and other health food stores will always have it in stock, and if you are lucky enough to live near a Trader Joe’s, you can find it stemmed, cleaned, and bagged, all ready for your culinary prowess!

Here’s what you need to know to cook with kale:  the stem, which goes all the way up the middle of each leaf, is too tough to eat.  Your best bet is to wash it, then hold the stem in your hand.  Fold the leaf in half and hold the stem with one hand, and pull off the leafy part with your other hand.  Then rip the leaf into bite-sized pieces.  Now what?

Kale is a hearty leaf, and can stand up to long cooking and strong flavors.  Because it is an excellent source of Vitamin K, it is best served with a little fat to aid absorption of  the important nutrients.  Use either olive oil, butter, or (get ready for it)—BACON!  But don’t boil it to death.  Saute it, add it to soups, toss it into salads, or, my favorite, kale chips.  Are you ready for some inspiration?  Let’s go!

 

Let’s start with my favorite, and the most “snacky,” Kale Chips.  (You can probably get your kids to eat these!)

http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html

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Here’s one from me, featuring sautéed kale, sun dried tomatoes, and almonds:

http://frugalgirlmet.blogspot.com/2012/08/superfoods-salad-warm-kale-and-oven.html

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Kale plays well with others!  Try it in Coleen’s yummy soup recipe:

http://girlfriendscoffeehour.com/2013/01/07/gch-whats-on-your-plate-souppalooza-part-two/

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Here’s a salad, for you hearty souls who are ready to take it to the next level and EAT.  YOUR.  GREENS!  (PS: I make a salad similar to this once a week and it is delicious and filling!)

http://www.tastebook.com/recipes/1835410-Emerald-Sesame-Kale

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Here is another great way to get your greens in!  It will also work for the kids, too! A lot of people think Green Smoothies are going to taste bad.  Not at all!  Especially when you add  fruit to your ingredients!  I always add a banana, or strawberries, blueberries, blackberries, an apple, and more.  Once all of the ingredients are blended together, the main thing you will taste is the fruit!  So don’t be afraid to try this recipe!  I think you’ll be glad you did!

GREEN SMOOTHIE

1 handful of kale or spinach ( I use a combination of both)

1 tbsp of almonds

1 tbsp flaxseed

2 scoops of your favorite protein powder

1 banana

16 oz of filtered water

6 ice cubes

Directions

Using a high-power blender, blend all ingredients on high for at least 1 minute.  If you are using a lower power blender, you will want to blend on high for at least 3 to 4 minutes.  Ingredients should smooth and creamy!  Pour yourself a glass of this delicious drink, and keep the rest of it stored in a Mason jar until you’re ready for your afternoon Smoothie!  Makes just over 1 quart.

 

Explore, experiment, enjoy! — Dana

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Please visit me at Frugal Girlmet for more unique recipes!

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If you would like to contact Dana in regards to this blog, please email her at Dana@girlfriendscoffeehour.com