The Story Of Kale


Healthy Living With Nature

We grow our own kale. We find it very easy to grow.

We use it in our smoothies, chopped up on salads,

steamed as a green vegie, and in our stir fries.

Kale is loaded with good stuff.

It has a nutrient dense makeup. 

It is packed to the hilt with oodles of fibre, Vitamin K, A and C, Folate, 

Potassiumcopper, magnesium, iron, calcium,and antioxidants

How good is that!

Kale contains more iron than beef and more calcium than milk.

Kale‘s carotenoids and flavenoid antioxidants that can help protect from 

various cancers, can help lower cholesterol, and is also known for its 

antiflammatory properties which work on arthrites, asthma, and 

autoimmune disorders.

It tastes great too!

If you are looking for a detox , look no further.

It can work well with the liver too.

Kale comes from the cabbage family.

It is a year round vegetable.

Make sure your bunch is completely fresh ( we pick ours from the garden).

The old wilted leaves lose flavour and goodness.

Store in a plastic bag. (I find cellophane wrap even better).

Store in the vegetable crisper in the bottom of the fridge.

It can be eaten raw or cooked.

It can be interchanged with silverbeet in recipes.

                                                                                          Body and Soul

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