Yay for Nicole T. and her one handed handstand!

I was inspired by an older post theme from coach Avelyne.

According to most nutritional books and blogs I have read, I and probably most of the general public are consistently underfed. Not enough protein and not enough dark leafy greens. Greens are one the easiest and inexpensive ways to fuel yourself. Kale is one of those hearty deep green leaves that are a highly underrated powerhouse source of macronutrients.

Before learning how to appreciate greens, I only recognized kale as the decoration around the all you can eat buffet bar or decorative dividers for meats at grocery stores. I never knew you could really enjoy eating it. Thankfully, the internet abounds with ideas on how to prepare this superfood.

A little about kale. Kale is an excellent source of the vitamins A, C and K. It’s also a good source of calcium, potassium and iron. Kale is a cruciferous vegetable, meaning it is related to cabbage, cauliflower, broccoli and mustard. There are several varieties of kale the most popular being black or dinosaur kale and the often decorative Scots or curly kale. Bonus, the Chinese leafy green ‘gai-lan’ or ‘kai-lan’ is variety of kale. ‘Kai-lan’ is a popular dish that can be ordered at most Dim Sum restaurants, it’s simply steamed and served with oyster sauce. While it is slightly bitter, kale is actually quite delicious and can be prepared in several ways. Because of the tough leaves, kale is often steamed or cut up in very small pieces if it is served raw.

Two of my favorite and unexpected way to serve kale are as follows. Fry chopped bacon in a pan and after it cooks add chopped kale. when the kale begins to get soft remove from the heat and transfer to a plate. Honeycrisp apples are in season right now. Dice a honey crisp apple and mix with the cooked bacon kale. Finish with a splash of balsamic vinegar.

This recipe is from my vegetarian friend. Gather 1 cup kale, ½ cup fresh basil leaves, 1 cup raw walnuts, handful of garlic cloves, salt to taste, 1 cup shredded parmesan cheese and about a cup of extra virgin olive oil. Start pot of water boiling with a pinch of salt. Cook the kale for no more to 2 minutes. After the time has elapsed transfer the leaves into a bowl of ice water to stop the cooking process. Add all ingredients except the olive oil into a food processor. Pulse until everything is finely chopped. At this point you want to slowly add the olive oil while the food processor is at full spin. Keyword slowly, you want an even mix.

Enjoy your greens and have fun with them and this info graphic from the Nutribullet blog!

10.13.13 REST DAY