How to Eat KALE


Have you tried KALE? 👏🏼

It’s been so hyped up.. but for good reason! It’s a very nutritious dark leafy green that belongs to the cruciferous family of vegetables with broccoli, brussel sprouts, cabbage, and others. ✨ Kale is full of nutrients like polyphenols, beta-carotene, flavonoids, lutein, zeaxanthin, bile acid sequestrants, glucosinolates, calcium, and vitamins C and K. Did you know 1 cup of raw kale has more vitamin C than an entire orange? 🍊

Eating kale can help to lower cholesterol, prevent chronic diseases and cancer, make collagen, support detoxification, reduce inflammation, and boost your overall antioxidant activity & brain health! 🧠

Raw kale is best, especially when it’s chopped at least 40 minutes prior to eating it to activate its plant enzyme activity 📈. Glucoraphinin in kale must to be activated by myrosinase (which is inactivated when cooked and activated 40 mins after being chopped) to make the powerful SULFORAPHANE which has so many studied benefits! ✔️

Find kale hard to eat or hard to digest? Try sautéed kale but add mustard seed powder to provide a source of the enzyme myrosinase so you can can still get the conversion into sulforaphane. Chop up your veggies and wait 40 mins to cook OR just add mustard seed powder to get the most sulforaphane out of your cooked cruciferous veggies! 🥦 Of course any way you eat them, veggies are always better than no veggies.

Simple Sautéed Kale 🥬

Ingredients: • 1 bunch of kale • 1 tbsp ghee (or avocado oil or grass-fed butter) • 1.5 tbsp nutritional yeast • 1/2 tsp mustard seed powder 🔑

Wash your kale and pat dry. Chop off and remove the stems/veins and then chop up the leaves. Heat your pan on low, add the ghee, then add the chopped kale leaves and sauté for 10-15 minutes. Sprinkle on nutritional yeast and mustard seed powder, stir, and serve it up!

I often cook two bunches of kale at once because it’s seriously crazy how quickly a whole head of kale can vanish 😋

©DR. SARAH GLASSFORD 2019