Wednesday, January 4, 2012

Kale by Candlelight

Sometimes I like to eat dinner by candlelight. Sometimes I like to do anything by candlelight. Hey, it's 2012, my year of JOY, so I'm looking for every opportunity to love each moment of my life.

Tonight's salad was going to be pretty typical—spinach, kale, carrots, purple cabbage—but then I decided to try a new dressing I just bought. Organic Ville's Miso Ginger Organic Vinaigrette. Usually I go the simple route and drizzle my salad with olive oil and sea salt with maybe a quick splash of rice vinegar. Well the vinaigrette was a little too savory for my taste, so I had a brilliant idea to add pomegranate seeds to the salad to sweeten things up a bit. Love it! I think it was the kale that inspired me. Tonight I'm eating Lacinato Kale (also known as dinosaur kale), which is dark green with flat leaves bumpy leaves, and a beautiful purple kale called Borecole Redbor, which has a bright purple filtering through the curly leaves and stem. I usually eat kale raw in a salad or a smoothie, but I am open to any other suggestions you guys have. Anyone prefer it steamed?

Kale is a rockstar of a leafy green that should find a place on anyone's plate or blender. I love kale for its anti-inflammatory benefits as well as cancer-fighting properties. Only 1 cup of raw kale gives you more vitamin K than any other food and 684% of the recommended daily allowance (RDA). To read more about the health benefits of kale, click here and here.

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