Kale is a unique product that combines the nutritional value of meat and the benefits of fresh vegetables. The iron content of kale exceeds beef in terms of the energy value of 100 grams of the product, and the protein from kale leaves is a more easily digestible compound than the protein of animal origin. This means that after having a lunch with some kale you will not want to sleep (in contrast to being sleepy after a heavy meaty lunch), because the body does not require additional rest for energy, which needs to be sent to digest a heavy product – actually, you will feel lightness inside, a surge of strength and incredible vigor.
A team of scientists from the Harvard School of Health, as a result of research, concluded that regular consumption of kale boosts optimism – a high content of antioxidants and carotenoids in kale’s leaves, provided with regular consumption, significantly improved the mood of the men and women participating in the experiment. Indeed, the more healthy we are, the more energy we have, the more positive our attitude towards life and the ability to resist adversity.
It is increadibly easy to make a salad (chop those greens and veggies and voila!), and of course – you should always customize your ingredients based on your taste. But if you are in search for some ideas, here are 10 kale salad recipe ideas for you try out.
Chop your kale and coat in an Asian style dressing with peanut butter, hot sauce and some chili, and then add some edamame, carrots and avocado! Simple as that.
Chop your brussel sporut and bake them in the oven. While they are cooking, make your dressing by mixing tahini, maple syrup, white wine vinegar and chili flakes. Mix your kale salad, brussel sporuts with a dressing.
Cook your quinoa according to package and add some toasted coconut flakes. Chop your kale and make a dressing with 2 cups of chopped cilantro, ½ cup of raw cashews, some lime juice, salt, pepper, garlic and olive oil. Blend it all together and coat the kale quinoa mixture.
This one is super easy! Chop some kale, carrots, red onion, avocado and purple cabbage. Make your dressing by mixing red bell pepper, olive oil, agave nectar, lime juice, apple cider vinegar, salt, pepper and olive oil. Finish off with some sesame seeds.
Chop some kale, honeycrisp apples, fennel, dried cranberries and goat cheese. For the dressing, add maple syrup with olive oil, Dijon mustardlemon juice and salt and pepper. That’s it!
Mix kale salad with feta, avocado, black beans and cilantro. Cut some tortllasin form of strips and bake until they are golden brown and crispy. Mix everything together with a honey-lime dressing.
Mix strawberries, radishes, curly kale and chilled goat cheese with baked sweet granola, finishing off with some cayenne pepper, Dijon mustard, lemon juice and olive oil.
This is one is extremely simple. Mix kale, avocado, carrots and sesame seeds with tahini, toasted sesame oil and soy sauce. Voila!
This is a very fresh option for those hot summer days! Mix kale, clementines, pumpkin seeds, radishes and feta cheese, and dress it all up with olive oil, salt, pepper, lime juice and honey.
What else could scream “fall” more than this kale salad? As always, chop your kale, apples, cranberries, pecans, radishes, soft goat cheese and add a dressing made from maple syrup, Dijon mustard, apple cider vinegar and olive oil.
These tips and the recipes come from the Cookie and Kate website – check them out, they are amazing!
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