Recently I read a great article touting the health benefits of kale. It’s pretty evident that the word has gotten out, with many people expressing awareness that kale is considered the new “superfood”. Every year something “new”, that actually isn’t new at all, hits the airwaves as the one thing you’ll want to include in your diet that will fight cancer, lower cholesterol, improve your memory, keep the pounds off… the list goes on. What’s not said most of the time, is that a low fat plant-based diet rich in color and variety is, hands down, the best and most complete eating plan for life. I’m not talking about having kale, blueberries or tomatoes on top of or alongside foods on the negative list, I’m talking about an exclusively plant-based diet. So while kale is the new wonder kid on the block (and don’t get me wrong, it is) the majority of mainstream kale recipes hitting the airwaves are simply laden unhealthy animal protein sources like pork, bacon, chicken, sausage and cream to name a few. I often wonder when I read these recipes, these “healthy” recipes, what on earth are these people thinking? It obviously doesn’t take much to ruin a perfectly good “perfect”vegetable. While it’s true that what you eat is very important it’s equally important to remember that keeping healthy food healthy depends entirely on how you prepare it. Substituting kale in any of my recipes that are made with greens like collards, spinach and chard and paired with healthy protein sources like lentils, beans and quinoa, is a good start to incorporating more kale into your diet.
Host of Delicious TV’s Totally Vegetarian and VegEZ