Tuesday, April 1, 2008
5 Steps to Eating Local!
As a follow-up to my last post, check out Experience Magazine's article 5 Steps to Eating Local!
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Taken @ Good Life Yoga (www.goodlife-yoga.net)
Real ideas & real solutions for real people. A blog offering holistic teachings and resources to inspire individual and collective wellbeing.
My Inspiration...My Son Cameron
What's in Season for July?
Kale is from the cabbage family.
HISTORY
Kale is thought to have come from Asia and was brought to Europe in 600 BC. It has been traced to the 4th century in Greece and was very commonly eaten by Peasants throughout the Middle Ages. It was brought by English settlers to the US in the 17th Century. Due to its hardy growth Kale helped sustain the US throughout World War II and started to fade in popularity after the war until recently when it’s popularity increased tremendously mostly credited to it being labeled a Super Food for it’s dense nutrients.
NUTRITION
Kale is a power house food with very low calories and very high nutrients. It is high in antioxidants and acts as an anti-inflammatory. Kale is an excellent source of vitamin A (beta carotene), vitamin K, manganese and vitamin C as well as a very good source of calcium, fiber, copper, tryptophan, and potassium. Additionally, it is rich in Carotenoids, especially lutein and zeaxanthin. Kale, as with Broccoli, contains Phytonutrients, such as, sulforaphane, a chemical believed to have potent anti-cancer properties.
SELECTION & STORAGE
Kale should be firm with vibrant colors of greens and purples. It should be found in a cool environment since warm temperatures cause it to wilt and lose flavor. The leaves should be hardy, crisp, and look fresh. There should be no signs of browning, yellowing or holes. Kale with smaller leaves will be more tender and mild flavor. Try to eat Kale within a few days, since it becomes more bitter over time. Wrap in a damp paper towel, placed in a plastic bag.
PREPARATION
Kale Recipe
Cooking Kale
Cooking Ideas from WHFoods.com.
§ Healthy sauté kale with fresh garlic and sprinkle with lemon juice and olive oil before serving.
§ Braise chopped kale and apples. Before serving, sprinkle with balsamic vinegar and chopped walnuts.
§ Combine chopped kale, pine nuts and feta cheese with whole grain pasta drizzled with olive oil.
§ The taste and texture of steamed kale makes it a wonderful topping for homemade pizzas.
HISTORY
Kale is thought to have come from Asia and was brought to Europe in 600 BC. It has been traced to the 4th century in Greece and was very commonly eaten by Peasants throughout the Middle Ages. It was brought by English settlers to the US in the 17th Century. Due to its hardy growth Kale helped sustain the US throughout World War II and started to fade in popularity after the war until recently when it’s popularity increased tremendously mostly credited to it being labeled a Super Food for it’s dense nutrients.
NUTRITION
Kale is a power house food with very low calories and very high nutrients. It is high in antioxidants and acts as an anti-inflammatory. Kale is an excellent source of vitamin A (beta carotene), vitamin K, manganese and vitamin C as well as a very good source of calcium, fiber, copper, tryptophan, and potassium. Additionally, it is rich in Carotenoids, especially lutein and zeaxanthin. Kale, as with Broccoli, contains Phytonutrients, such as, sulforaphane, a chemical believed to have potent anti-cancer properties.
SELECTION & STORAGE
Kale should be firm with vibrant colors of greens and purples. It should be found in a cool environment since warm temperatures cause it to wilt and lose flavor. The leaves should be hardy, crisp, and look fresh. There should be no signs of browning, yellowing or holes. Kale with smaller leaves will be more tender and mild flavor. Try to eat Kale within a few days, since it becomes more bitter over time. Wrap in a damp paper towel, placed in a plastic bag.
PREPARATION
Kale Recipe
Cooking Kale
Cooking Ideas from WHFoods.com.
§ Healthy sauté kale with fresh garlic and sprinkle with lemon juice and olive oil before serving.
§ Braise chopped kale and apples. Before serving, sprinkle with balsamic vinegar and chopped walnuts.
§ Combine chopped kale, pine nuts and feta cheese with whole grain pasta drizzled with olive oil.
§ The taste and texture of steamed kale makes it a wonderful topping for homemade pizzas.
Must Reads!!!
- A NEW EARTH by Eckhart Tolle
- THE OMNIVORE'S DILEMMA by Michael Pollan
- THE THIRD JESUS by Deepak Chopra
Favorite Links!!!
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About Me
Professional pictures by Jason Perreira
Taken @ Good Life Yoga (www.goodlife-yoga.net)
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