Kale chips are the big thing in the health world at the moment because of kale’s high levels of iron, vitamin K, vitamin C, calcium and antioxidants. A nutritional powerhouse really!
Potatoes have always been the predominant vegetable of chips, but they contain poor levels of nutrients along with enzyme blockers, lectins and the not so good glycoalkaloids, which aren’t destroyed by cooking. So I find kale, sweet potato and pumpkin more than make up for them.
Kale is part of the brassica family which is the same family as cabbage. Some of us call it kale – some of us call it black kale, cavolo nero or Tuscan black cabbage. There is a secret to a great kale salad and such a great vegetable requires great respect.
The leaves need to be washed and shredded finely. They then need to be filled with love and lots of it – so you need to add a good squeeze of lemon, a little olive oil and a pinch of sea salt and black pepper.
Now the most important part is to give it a massage – yes you need to massage the leaves tenderly which helps to soften and wilt the leaves. It is now ready for aromatics such as mint and parsley then a generous scattering of pomegranate and goji that adds a hint of sweetness.
I also love to add extra goodness such as pumpkin seed and walnut that also give it texture and mouth appeal.
What I love about this salad is that it keeps really well for days in the fridge so it’s the perfect meal to pack into a lunchbox. I often make double batches for this purpose and sometimes alter the dressing ingredients and boosters to vary taste and texture.
Minestrone Soup – When I make minestrone I vary the vegetables I use depending on what I can get in the market that day.
This wonderful vegetable soup reflects the season – the vegetables of the moment that are clean and pure and that can be thrown into a large pot and simmered to perfection.
I love minestrone because it’s a one pot meal that’s simple and nourishing and it can be enjoyed for a few days or until the pot is empty.