Kale (also called Borecole) is a form of cabbage, green in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccoli, cauliflower, and Brussels sprouts. Kale is considered to be one of the most highly nutritious vegetables, with powerful antioxidant properties and is anti-inflammatory
Baby carrots and asparagus with dijon/dill mustard sauce: Steam the veggies until tender – or cook on low heat in a pan with little or no oil. Add a spoon of dijon mustard, and something to sweeten – I recommend Stevia, but maple syrup, agave, or brown rice syrup would work too. Add chopped fresh dill to taste. Avoid refined sugars and use alternatives such as listed above.
With this one I also cooked brown rice and the greens are kale stems with onion, then add the leaves chopped up to wilt and raisins at the end. Season it on your plate with a bit of olive oil and Bragg’s liquid amino’s.
Subscribe to my recipes by email: Make sure you get my recipes emailed to you every weekend by subscribing to my recipe email service. Every weekend, one new whole food recipe posted for you to enjoy and then comment on.
Food Photo Credit: Her View Photography