Oh kale how I love thee! I can honestly say that kale is my favorite green if not favorite vegetable. It’s full of chlorophyll, calcium, iron, and vitamin A. This cruciferous veggie relates to cabbage, broccoli, cauliflower, collards, bok choy, and the like. These veggies are known for their sulfur-containing phytonutrients which have been studied to reduce certain cancers. Although it is good to be aware that if you have a hypothyroid condition it is best to steam your kale because of the thyroid inhibitors present in raw cruciferous vegetables. Even though kale is a harder green best during fall and winter months- it is still great for the beginning of spring and even summer. I like to use kale as my base green for salads. Due to its sturdy nature it can last up to three days dressed. It can be softened by simply “massaging” the chopped leaves with a lemon and olive oil vinaigrette or other dressing. I also like to add lighter greens to the mix like baby arugula- although when storing I like to keep these undressed.
As for beets I love beets in salads as they add tons of blood-building nutrients. And a funny thing to note is that beets were used as an aphrodisiac medicine during ancient Roman times- the rich amounts of boron in beets is linked to the production of sex hormones in the human body. What!!?? Who knew! As for roasting beets simply wrap them in recycled tin foil with skins on at 350 degrees for up to an hour for larger beets. Smaller beets need less time. When they are done just rinse them over cold water and skins come off. I then cube them and either marinade with apple cider vinegar and olive oil or just add to the dressed salad. This is an option of you do not like raw beets. I do thinly sliced raw beets in the photo above. A mandoline is a great way of getting a uniform thin slice.
Remember to use organic produce-Salad recipe-4 cups of chopped lacinato kale (dinosaur)1/2 red pepperhalf bulb of fennel chopped1 whole beet – yellow or pink2 tablespoons of raw hemp seeds1 cup sprouts (optional) I like mungRed cabbage chopped, 1/2 cupDulse (optional) Vinaigrette-1/2 cup of olive oiljuice of 1/2 lemonDash apple cider vinegar1 clove garlicsalt and pepper to taste-Blend in a blender
-In a large mixing bowl add the chopped kale- massage the kale with the dressing. Massage Dulse in if you are using- I love dulse as its full of minerals. It is a sea vegetable and iodine and iron rich. Add the other ingredients.
Handmade Organic By Telah is a plant-based food delivery service located in Bedsty Brooklyn. I provide balanced vegan, gluten-free, and organic animal protein options to support overall health, detox, and healthy immune system functioning. My mission is to help guide client’s towards cleaner and more sustainable eating and living. I carefully construct weekly meal plans for each individual client and do the shopping, cooking, and delivery. Private chef services are available too. This service is recommended for at least 3 months to meet health challenges. It is most effective as a lifestyle and regular way of eating. Meal plans are free of processed ingredients, GMOs, dairy, gluten, bad oils and salt, and excessive meat. As a client you will learn new ways to eat a plant-based diet which incorporates anti-inflammatory food and healing your microbiome.
Telah is a health-supportive chef and received her certification from The Institute for Integrative Nutrition in 2004. She is a Holistic Health Counselor and certified with The American Association of Drugless Practitioners and has a CNHP certification. She also teaches Ashtanga Yoga for beginners at New Vibe Yoga in Manhattan. And received her yoga training with Richard Freeman and many long time Ashtanga Yoga teachers in NYC. She works in the NYC area.