Kale

Who loves Kale? I do!

Whether it was Beyonce who made it a starlet or it’s over all nutrient density put it on the map, kale is still the darling of the dark leafy greens. It’s not going anywhere anytime soon.

There’s no getting around it’s just really f***ing good for you. It’s a liver cleanser, has protein, fiber, vitamins A, C & K, some omega 3s, minerals like manganese & copper. There’s a reason some call it a super food. I always feel n-o-u-r-i-s-h-e-d up when I eat kale.

I know it can be bitter and hard to digest raw for some. I like to blanch and shock (submerge in salted boiling water for about 30 seconds, then right into an ice bath to stop the cooking). It also contains oxalate acid, which is known to increase kidney stone formation. So if you are prone, maybe best to stay away.
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Who’s gonna get their kale on? Drop a 🥬 in the comments below!
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RECIPE

🥬1 cup chickpeas cooked (right after drained and rinsed, add juice of 1 small/medium lime)
🥬1 cup kale, with stems, ripped into bite sized pieces, blanched and shocked
🥬1/2 cup cucumber, small dice
🥬1 cup cherry tomatoes, quartered
🥬1 small jalapeno, small dice
🥬1 medium shallot, small dice
🥬1/2 cup cashews, toasted
🥬1/2 cup cilantro, minced
🥬1/2 avocado
🥬1 tbsp hemp seeds (for topping)

Dressing
🥬1 tbsp olive oil & toasted sesame oil
🥬1 tbsp cumin, ginger
🥬1 tsp reishi powder, garlic powder, fennel seeds ground
🥬pinch of salt .

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