The benefits of kale. What are it properties, how to eat it and how to make a kale smoothie?

kale-1

It contains a lot of vitamins and microelements. It is easy to digest, it has anti-inflammatory properties and it is a wealth of fibre. It has a slightly spicy taste. What other properties does kale have, how to eat it and how to prepare kale smoothie?

Kale – properties:

it contains vitamins C and K, B vitamins, antioxidants, lutein, iron, calcium, phosphorus and magnesium,
it is easily digestible,
it has anti-inflammatory properties,
it contains a lot of fibre,
it supports the work of the cardiovascular system,
it has anti-cancer properties,
it has a positive effect on the eyesight,
it protects against ulcers,
it prevents osteoporosis and treats it thanks to very high calcium content,
people with thyroid and oxalate should avoid it because of oxalate content.

Kale – how to eat it?

Kale looks like a cross between cabbage and broccoli. The season for kale lasts from September to the beginning of winter, but young leaves can also be eaten in the summer, provided that we first wash and freeze them; this way we will avoid the characteristic bitterness.
Kale can be eaten raw: as a component of salads or in the form of pesto. Older leaves are better served hot – in casseroles, soups and sauces. You can prepare a kale-based smoothie.

Kale smoothie 1 – how to prepare it?

Recipe no. 1

Ingredients:

about 20 fresh leaves of kale – young, without discolouration,
2 large apples,
fresh cucumber,
half a lime or lemon,
a few drops of linseed oil.

First, we wash all the ingredients, then dry them and let them through the juicer. We add oil so that the fat-soluble vitamins (A, D, E, K) can be absorbed by the body. Juice can be sweetened with honey, cane sugar or stevia.
The juicer can be replaced with a blender; then the ingredients should be diluted with water, apple or orange juice, natural yoghurt, buttermilk, or milk.