It’s funny, I cannot recall eating kale before I became vegan, yet now I am unable to imagine a future without this delicious cruciferous leafy green veggie. Meat eaters may think that the building block of a plant based diet is tofu, but they are wrong. It’s kale. (Just ask this guy!)
Kale happens to be a superfood and is believed by many to be the healthiest vegetable on Earth. If you aren’t eating kale, you are truly missing out! Just one 36-calorie cup of kale has 5 grams of fiber, 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Some people are fearful of kale at first; it seems to bring out the inner 3-year old in many otherwise sensible adults (“Ewww gross I hate vegetables! I only want vegan cupcakes foreverrrrr!”) If you’re a kale virgin, Native Sun and Whole Foods in Jax have yummy prepared massaged kale salads that go a long way in making your first time a pleasurable experience. Another solid bet is to add a few leaves to your fruit smoothie. I like my kale sauteed with garlic and mushrooms.
This blog has tons of kale recipes and tips for growing your own kale in your garden! Or your rooftop or lanai or hidden in the middle of a national forest or wherever you grow things, I don’t judge.
I leave you with a photo of garlicky-kale with red peppers and dill-tahini sauce that I prepared using recipes from Vegan With a Vengeance: