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Baby Kale Health

An Easy Spring Detox Salad

kale avocado salad

Clean a bunch of kale from the tough stalks and rip into small bite-size pieces. Squeeze half a lemon and half an avocado into the bowl of kale. Sprinkle a pinch of Himalayan salt or celtic sea salt into the bowl. Using your hands, massage the kale mixture until all ingredients are incorporated. There will be small chunks of avocado. Sprinkle with hemp and sunflower seeds. DONE! You can also add cucumbers and/or tomatoes, but it’s just as good to keep it simple.

This is such an easy and awesome salad to add to your weekly rotation. You’ll be surprised how the lemon and avocado transform the bitterness to a sweetness!

Kale is a detox powerhouse for a number of reasons, including:

- “Kale is a member of the brassica family of vegetables which contain substances called glucosinolates which help to stimulate the liver detox enzymes.” (www.thedetoxspecialist.com)

- Kale contains iron, vitamin K, fiber and antioxidants 

- Rich in carotenoids and Chloryphyll, which are anti-cancer agents 

Avocados are another fantastic ingredient to add to your diet during a detox because it is a healthy fat. The avocado helps your gallbladder release bile, which in turn eliminates toxins. At that point, your gallbladder is better able to absorb essential vitamins and minerals.

Lemon will be the star of your detox showdown! Lemon has loads of vitamins, but more importantly is able to balance the pH of your body so that it is alkaline instead of acid. When your body’s pH is less acidic it becomes more able to release toxins.

Just this one salad can make a big detox difference in your diet. Add it to your weekly rotation of dinners, and your body will thank you!

 

 

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Baby Kale Health

Baby Kale Spices It Up With Chipotle Peppers

Chipotle peppers with butternut squash


I didn’t really like the smoky taste of chipotle peppers over a year ago, but something has switched in the past year. I now appreciate that smoky flavor and actually, CRAVE it every once in a while. More specifically I love that flavor in soups and side dishes, not particularly in salsas, but I keep trying it. So maybe I like it as a background or base flavor instead of the star of the show.

Chipotle peppers are actually smoke dried jalapenos. They are jalapenos left on the plant until they turn bright red. Then they are smoke dried for a number of days, giving the peppers that smoky flavor. You can find them in their dry state or canned in adobo sauce. I use the canned in adobo peppers.

Chipotle peppers provide and support a number of health benefits, including:

· Cancer Prevention – Certain chemicals in the chipotle pepper, most specifically capsaicin (what gives the pepper heat) causes cancerous cells to die off.

· Decreases Risk of Cardiovascular disease – Chipotle peppers reduce cholesterol and capsaicin widens and relaxes blood vessels creating a wide passage and lower blood pressure.

· Supports Immune System with high amounts of vitamin C.

· Supports Digestion – Chipotle peppers have a high amount of fiber.

 

I made a side dish last week that I am absolutely obsessed with now! I wanted to share it with you right away, but I had already planned out my blog post for that week. Let me tell you, it was soooo hard to wait until this week to share it. This is another Robyn Original, so work those cooking skills and tasting habits!

 

Chipotle Butternut Squash & Kale
By Robyn Johnson


1 Butternut Squash

½-1 red onion

2 cloves garlic

1-3 chipotle peppers in adobo, to taste

1 Bunch Lacinato Kale

1 Bottle of craft beer

Step 1

Preheat pan. Dice Butternut Squash & Red onion. Chop kale after removing hard stem.

Step 2

Add a little oil to pan and add squash and onion. Add a little sea salt. Sautee until squash softens.

Step 3

When squash and onions are soft, add smashed and diced garlic, and chipotle peppers. Cut the chipotle peppers in half and scrape out the seeds. Then chop them up a bit. I started with one pepper and then waited to taste after a little while and added one more. Remember, you can always add, but you can’t take out! Let the garlic and peppers heat up for about 30-60 seconds, stirring to get all there love mixed in to the veggies.

Step 4

Add the kale. Stir everything. Let the kale cook for a few minutes.

Step 5

Deglaze with ½-1 whole bottle of beer. You could use stock or water, too. Let the simmer for a little while. Test the squash to see if it’s done to your liking. The dish will be done when the squash is done. If it dries out add a little more beer or water and cover the pot.

Serving
You could eat this plain, as a topping for rice or any other whole grain, you could use it for a filling in a wrap, or quesadilla. I used it as a topping on a quesadilla with a little dollop of Greek yogurt. SOOOOO GOOOOOD!!

Side Note: Chipotle flavors go REALLY great with mango, too – match made in heaven for that sweet and spicy flavor!

 

 


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