What can I do with RAW Kale?

RAW Kale is commonly used in salads, raw vegetable smoothies and scrolling or packing sandwiches. It is also possible to produce raw kale chips by dehydrating the leaves in the dehydrator. This vegetable is highly nutritious and rich in a wide range of vitamins and minerals. Kale is a type of cabbage related to key green, rose sprouts and cauliflower. It is widely available throughout the year, but is in the season during the colder months. Possible combinations of ingredients and bandages are practically endless and can be adapted to taste and personal preferences. The key to most such salads is to chop Kale leaves gently after washing and removing the ribs.

Ordinary raw kale salads include the preparation of leaves and throwing is a favorite bandage. Olive oil, lemon juice and salt create a basic dressing that can be changed by adding spices such as chili powder. Typical toppings include dried cranberries or small nuts. More complex salads include ingredients such as mangoes, avocado and other greenery.

DehYdration raw kale leaves in the dehydrator bring a healthier alternative to fried or baked potato chips. Before dehydration, the leaves can be thrown by olive oil and spices for taste. Unlike the conventional oven, the dehydrator dries the food at low temperatures and maintains the enzymes of the raw food intact. The dehydrator will take approximately four to six hours for the production of Kale chips.

adding a kale leaf or two to a raw berry or a vegetable cocktail adds nutrients. Smoothies can be an option for people who otherwise disgusting the taste of this plant because other ingredients mask it. Large Kale Leaves can also be used instead of bread, tortillas and pitas.

One cup of chopped raw kale contains approximately 33 calories with four fat calories. The raw kale is strongly anti -inflammatory and has a very low glycemic load. One portion's cup provides doubleBek daily recommended intake of vitamin A and is an excellent source of vitamins C, B6 and K. This food has a very low cholesterol and saturated fat content and is a high -quality protein source.

Many raw kale recipes are available in raw food cookbooks. Due to its high nutritional value, Kale is an ingredient in cooking raw foods. Vegetarians and vegans are also encouraged to consume raw vegetables, because the plant is a good source of protein and many vitamins.

Although RAW Kale is available throughout the year in most production sections, it is in the season in the autumn, winter and early spring, when the weather is colder. Freezing exposure can even help match some varieties of plants like Red Russian. Avoid buying Kale, which is yellowing or with defective leaves.