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salad

Massaged Kale with Fennel

Massaged Kale with Fennel

This salad is delightfully nourishing and gives you all the benefits of kale, without the digestive distress. When you massage kale you break down some of the tough fibers in the cell wall that make raw kale hard to digest.

When I started eating healthy I couldn’t digest kale very well. It upset my digestion and I didn’t get what all the fuss was about. If this happens to you the solution is to either steam your kale or massage it. This recipe is one of my favorites because you still get all the amazing benefits of raw kale: the enzymes, magnesium, vitamin C and more.

Massaging nourishing oil and lemon juice into the kale also help make the nutrients more bioavailable and easier to assimilate. Plus, it tastes delicious and can be paired with grilled chicken or fish for a classic healthy meal.

 

Ingredients

1 bunch kale, chopped

1 large lemon, juiced

1 large garlic clove, minced

¼ cup extra virgin olive oil

Sea salt and black pepper to taste

1 cup shredded carrots

1 cup chopped celery

½ cup thinly sliced fennel

¼ cup pine nuts

Directions

Add kale to a large mixing bowl along with lemon juice, garlic, olive oil, salt, and pepper. Using clean, bare hands, massage the kale until it is wilted (about 2 to 3 minutes).

Once the kale is ready, top your salad with carrots, celery, fennel, and pine nuts. No extra dressing is needed.

If kale is something that’s hard to digest for you, there might be a deeper issue that needs to be addressed. If you want to be able to eat whatever you want and have no digestive issues, you need to check out my gut health program. These principles have truly transformed my life as well as countless others.

To your health!

Angela

Go Beyond the Salad

Go Beyond the Salad

When you think about healthy eating, salads and green vegetables usually come to mind. But how about adding a little more variety to your plan?

Roots like carrots, sweet potatoes, and turnips, are a rich source of nutritious complex carbohydrates. Instead of upsetting blood sugar levels like refined sweet foods do, they help regulate them.

Why Eat More Root Veggies?

 Long roots – carrots, parsnips, burdock, and daikon radish – are excellent blood purifiers and can help improve circulation in the body. Round roots – turnips, radishes, beets, and rutabagas – nourish the stomach, spleen, pancreas, and reproductive organs.

Which root vegetables do you eat most?

If you’re like most of the world, it’s carrots and potatoes. Here are a few others to explore:

• Beets contain an abundance of antioxidants and are highly detoxifying.

• Burdock is considered a powerful blood purifier. This long, thin veggie is a staple in Asian and health food stores.

• Celeriac, also known as celery root , is rich in fiber and with a respectable amount of antioxidants.

• Jicama is crunchy and refreshing and contains a generous amount of vitamin C. It’s a favorite in its native Mexico and South America.

• Onions are rich in antioxidants and other phytonutrients, making them prized for their ability to strengthen the immune system.

• Parsnips, which look like giant white carrots, boast a sweet, earthy taste. They’ve also got plenty of fiber, vitamin C, folic acid, niacin, thiamine, magnesium, and potassium.

• Radish is an excellent source of vitamin C. It’s also rich in calcium, molybdenum, and folic acid.

• Sweet Potatoes contain unsurpassed levels of beta-carotene and are also rich in vitamin C, phytonutrients, and fiber.

 

Excited to add more roots to your diet? Here’s a fun, easy recipe:

Roasted Root Vegetables

Prep time: 10 minutes

Cooking time: 25-35 minutes

Serves 4 to 6

1 sweet potato

2 parsnips

2 carrots

2 turnips or 1 large rutabaga

1 daikon radish (or substitute/add in other favorites, like squash)

extra virgin olive oil

salt and pepper

herbs: rosemary, thyme or sage (fresh if possible)

Preheat oven to 375 degrees.

Wash and dice all vegetables into bite-sized cubes.

Place in a large baking dish with sides.

Drizzle with olive oil; mix well to coat each vegetable lightly with oil.

Sprinkle with salt, pepper and herbs.

Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Tip: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.

Enjoy!