May 24, 2013
Written by Robin Glowa
Monday, 01 March 2010 18:02
“In the spring I have counted one hundred and thirty-six different kinds of weather inside of four and twenty hours.”
— Mark Twain
Come early March, we are subjected to every kind of weather system imaginable. One day the sun shimmers, and you almost can pretend 40 degrees feels like summer. The next day the snows return, dropping 6 to 8 inches of wet, heavy messiness. Such is the loveliness of New England.
Green is what I crave most in March — a flash of emerald green grass; a sighting of slender stalks of new spring flowers forcing their way up through the gradually warming soil; and green foods to invigorate the body after long months of hearty, heavy dishes.
Greens are one of nature’s most life-enhancing foods. Baby lettuces, arugula, beet greens, dandelion greens, chard and kale are rich in vitamins and nutrients that will clean and clarify the body. Greens are potent sources of vitamins A, B, C, E and K. A delicious source of fiber, greens also supply a luscious, lively supply of beta carotene, iron, calcium, potassium, magnesium, lutein, folate and chlorophyll.
Kale could be considered the king of greens. Super high in calcium, it can contribute a wealth of healthy attributes to one’s diet. Besides boosting the immune system, kale may have a significant affect on lowering certain cancer risks.
The extraordinary amount of health-enhancing nutrients in kale also can help build strong bones, fight birth defects, improve cardiovascular health and quite possibly retard age-related macular degeneration.
Nutritious and delicious, kale can be sautéed, steamed, roasted or braised; and works wonderfully in salads, soups, as a pasta sauce or side dish. It is spectacular drizzled with extra-virgin olive oil, toasted pine nuts and raisins plumped up in a bit of balsamic vinegar. Kale even can be crisped up in the oven for a tasty snack that will appeal to kids and adults.
Think green and prepare a delicious life!
6-10 cups of well-washed trimmed kale, chopped into large pieces
2-3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon coarse sea salt
In a large bowl, toss kale with olive oil and vinegar until well coated. Spread out on a baking sheet lined with parchment paper. Place baking sheet in a preheated 350 degree oven, and bake for 10 minutes.
Remove the pan from the oven and turn chips over so all pieces can crisp up.
Return pan to the oven and cook for 10-15 minutes longer until good and crispy, being careful not to burn them.
Remove from the oven and immediately sprinkle with coarse salt. You could add other spices such as cayenne pepper or a bit of Parmesan cheese if you desire.
Robin Glowa, HHC, AADP, is a passionate food and wellness enthusiast who earned her certification in holistic health counseling from the Institute for Integrative Nutrition and Columbia University Teachers College.
She specializes in teaching healthy cooking classes for children and adults, as well as cooking presentations and wellness workshops for many local organizations.
For more information go to theconsciouscook.net or call 203-393-1037.
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