Kale also contains eye health promoting lutein and zeaxanthin compounds and the fiber content helpslower cholesterol levels and reduces the risk of heart disease, especially when cooked! Cancer studies show that kale is more beneficial when cooked, and cholesterol studies show kale is more beneficial when raw. Therefore a little bit of both is recommended in your diet.
But did you know there’s a way to make kale softer? And sweeter? And easy to digest? WITHOUT cooking it? Heck, I can even make it change colors. Want to know how?
Here’s a kale salad recipe for you that I LOVE and make regularly:
On a side note, that adorable little French Bulldog belongs to my friends Andrea. Her name is Penny and you can follow her on Instagram @snort_pig_penny
The Most Delicious Kale Salad
- Olive Oil
- Sea Salt
- Green apple
- Dried Cranberries
- First off, lets save the time of chopping. You can simply wrap your hand around the base of the stalk and pull upward. The leaves will come right off, and from there you can rip them into pieces with your hands. Toss the stalk (no one likes the taste of this anyway, so why force yourself to eat it?). Plus ripping up the leaves is way more fun than chopping.
- Take your ripped up, raw kale and put it in a large bowl. Sprinkle on some lemon juice, avocado, olive oil and a bit of sea salt.
- Now here’s the messy part. Stick your hands in and massage! You may feel like you are assaulting your greens and thats okay! We’re all adults here. At first you will hear lots of crunching noises. Then it will begin to soften up, shrink down in size, sweeten up, and literally change color! Add in some shredded carrots, sunflower seeds, and raisins. Massage them in as well. The avocado gets a little messy, but it will coat the kale, making it a creamy dressing.
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