This ain’t your mama’s cabbage.
Just in case you missed the memo, kale is The “It” Veg and for good reason too. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and is reasonably rich in calcium.
Look, I’m no chef and can barely make my way around the kitchen but here are two quick and simple recipes that will get your body revved up to tackle the sizzling days ahead.
Coconut Kale Smoothie
Combine one large frozen banana, two to three kale leaves (stalks and all), a cup of coconut water or coconut milk (water if you’re calorie sensitive), six cubes of ice, and two pinches of cinnamon in a blender.
Blend for 40 seconds. Sweeten with a drop of agave, if needed.
This green glass of goodness is the perfect way to start your morning, infuse some fun at lunch, or makes a refreshing post-workout treat!
I dig HarvestBay Coconut Water so much that I always pick up a case (12) at The Turnip Truck on each visit. Harvest Bay is 100% not from concentrate, all-natural coconut water from young green coconuts. That's it. Nothing extra, like added sugar or fat. This refreshing bevy only has 35 calories per serving too.
Preheat your oven to 400 degrees. De-stem, wash, and dry one bunch of kale.
Tear into small pieces and toss thoroughly with 1 tablespoon of apple cider vinegar and 2 tablespoons of olive oil.
Salt and pepper (or use cayenne pepper for a kick) to taste.
Spread in one layer on a baking sheet.
Bake for 12 minutes or until crispy.
This recipe serves two, but sometimes I just throw portion control out the window especially when kale tastes this good!
Comment below if you devoured these recipes or if you have a kale infused recipe that you can share too. Remember to keep it simple!
See you next Sustainable Sunday!
Photo credit: J Bryan Dill