Wednesday, 21 August 2013

Kale


An Invitation for BBQ Chicken, Pork Chops and Fresh Kale




Kale is a salad green that up until January 2013 we had no experience with.  And now it is one of our favourite greens. 

Last fall I was told that the cholesterol medication that I was on was causing liver damage and wanting to be proactive I did what I love doing, I researched foods and diets to improve my liver health.   



So it was that on January 1, 2013 I made a life style change that has resulted in significant health improvements.  No more: gallbladder attacks, Irritable bowel, and I have improved liver health, lower blood pressure, significantly improved cholesterol level and gradual weight loss.  Kale is a one of the supper foods in supporting liver health and now a staple in our diet.   

In my research there was consensus on the health benefits of Kale:

  • Antioxidant because it is part of the cruciferous plant family along with cauliflower, cabbage, cress, bok choy, broccoli and brussel sprouts
  • Anti-inflammatory benefits because of its omega-3 content
  • Cancer preventive benefits because of glucosinolate or detoxification properties
  • Cardiovascular Support by facilitating in the processing of cholesterol

1 cup or 130 grams of steamed Kale contains
Nutrient
% Daily Value
Fiber
10.4 %
Calcium
  9.3 %
Omega- 3 fats
  5.4 %
Protein
  4.9%
Calories
   2%
For a more detailed breakdown click on this link  Kale facts 




 Last night Robert and James invited Grandpa and I over for supper and we brought salad from our garden.  Paul went out and picked a cucumber, swiss chard and kale.  
 
 While Robert BBQ pork chops and chicken breasts, James and Grandpa made the salad.  As parents Robert and Dianne have never treated James as disabled, they have focused on his abilities and he participates in all aspects of running the household. 
Kale is course and somewhat bitter when eaten raw in a salad unless you knead it between 3 to 5 minutes.  The kneading process breaks down the leaf’s courser fibers and results in a very edible green.  You know you have knead enough when the kale turns a rich dark green.



The other way that Paul and I enjoy Kale is in a Recipe Paul created.

Kale Poached Eggs

Clean your Swiss Chard and Kale and break into medium pieces
In a pot deep enough to sweat your greens and poach the eggs add 2 tablespoons Coconut oil and 2 tablespoons ground garlic and 2 tablespoons of your favourite vinaigrette I like Balsamic.  Once this has heated add your still damp greens and place the lid on the pot.  In this way the green will sweat/steam.
Once the green have wilted to half their original mass and there is still moisture in the pan add your eggs on top of the greens and poach them to your liking.
This is fast and healthy meal when combined with sprouted grain bread.
 
It is important for Grandparents to be and appear to be healthy.  In Hakoyama & MaloneBeach's March 2013 research into predictors of Grandparent-Grandchild Closeness the perception of health by Grandchildren of their Grandparents was a predictor of closeness across the life span of the relationship.  

Look after your health your relationship with your Grandchildren depends on it!


Grandma Snyder
Reference
Mikiyasu Hakoyama PhD & Eileen E. MaloneBeach PhD (2013) Predictors of Grandparent-Grandchild Closeness: An Ecological Perspective, Journal of Intergenerational Relationships, 11:1, 32-49, doi:10.1080/15350770.2013.753834
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