This is kale. It is so good for us. Kale is low on calories, it provides us with calcium, vitamin A, vitamin C, and a huge amount of vitamin K. It also contains the minerals of copper, potassium, iron, manganese and phosphorus. But most of us do not know what to do with it.
When using Kale in a salad, it is best to marinate it first. This will tenderize the kale and make it much easier to eat.
Cut the kale off the stem. Chop finely. Place in a bowl. Dress with a light coating of apple cider vinegar and olive oil. Cover, and let sit for a few hours. It can even sit overnight in the fridge.
When you make a green salad, add the kale, along with the other vegetables you use.
I usually start with parsley, cucumber, celery carrots and avocado. I sometimes also use radishes, red bell pepper, toasted pumpkin seeds and toasted sunflower seeds.
Having a salad is a great alkaline booster.
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