Have I mentioned that I love kale? Oh yes I have – here and here. What’s not to love about a leafy green? They are chock full of nutrients – including chlorophyll – which reduces inflammation in the body and maintains bone health. Don’t forget about all of the live enzymes in raw leafy greens that can speed up cellular regeneration, providing us with energy and making us feel younger! And greens also are a excellent source of calcium and iron – we can all use more of those!
I’ve learned a lot recently about nutrition from an amazing book called Whole Foods to Thrive, written by Brendan Brazier. Brendan is an Ironman triathlete, a 50k Ultra Marathon winner, and the creator of Vega – a line of whole food nutritional products. You could say he is a plant-based nutrition guru.
Whole Foods to Thrive has an abundance of delicious and healthy recipes. I’ve been having fun trying out new things that the whole family has enjoyed. Below is one of my favorites, which has been adapted from Brendan’s recipe on p. 159 of the book.
AVOCADO KALE SALAD
Time – 1o mins, Makes 2 large servings or 4 small
1 head of kale, chopped
1 avocado, chopped
3 tbsp olive oil
1-2 green onions, finely sliced
1 lemon, juiced (you may want to start with half a lemon, and add the rest of the juice to taste, depending on how lemony you want it)
1 tbsp maple syrup
Salt and pepper to taste
In a large mixing bowl, toss all ingredients together with your hands (yes, it is messy but FUN). Squeeze as you mix, thereby creaming the avocado and wilting the kale Serve right away. Did you know that by wilting the kale, you are softening it, making it easier to chew and also to digest? YUM! I sprinkled some hemp seeds on mine before eating, adding protein and omega-3s and 6s!