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Would you ever guess that kale is in the cabbage family? Known to humans for more than four thousand years, today kale is available on the market all year, but it is most abundant through late fall and winter. The many kinds of kale vary in color and leaf texture—be bold and explore them all! With its predominant bitter taste and sulfur-rich compounds, kale is best digested when lightly steamed, blanched, or sautéed, even if you want to add it to a smoothie (raw kale could be very disturbing when you’re feeling Airy). These are some of its therapeutic values:

  • Very high in calcium, vitamin A, and iron
  • Supports strong bones and teeth
  • Beneficial for the digestive and nervous system
  • Detoxifies the liver
  • Acts as a “scrub brush” for cleansing the colon
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