Absolutely not – Kale is still up there!

You may well have written it off as a fad and moved on to another vegetable, that has now become ubiquitous at your table; breakfasts, lunch and dinners and even juices.

However, as a member of the Brassica family, which also includes cabbage, cauliflower, Brussels sprouts, broccoli, watercress and swede, it is a very rich source of beta-carotene (a precursor to vitamin A), vitamins C and K, as well as good source of magnesium, potassium, iron, potassium and B vitamins.  A pretty impressive list I’d say and one that offers significant health benefits; for example lowering blood pressure and cholesterol.

It is worth noting that Kale is significantly lower in oxalates than its cousin, Spinach, which means that it doesn’t block the body’s uptake of essential minerals and can protect your kidney function.  If you’re including raw Spinach in your smoothies or juices on a regular basis, it is worth switching to Kale for this reason.

Kale Recipe Idea

Making your own kale chips is very easy and a great snack alternative to crisps.  Chop Kale into large chunks, discarding the centre stem if too thick. In a large bowl, “massage” the kale in a little rapeseed oil and season with smoked paprika, salt and pepper. Arrange in a thin layer on a baking sheet and bake for 5 mins at 200°C until they are crispy. 

For more information about this nutrient packed vegetable, CLICK HERE