kale leaves

Kale leaves are rocking the Green charts and HOW!

Having heard so much about this leaf and finally spotting this in the store, I tried the apple salad variation with raw kale leaves and the tofu variation the next day with steamed kale leaves.

This queen leaf in rich in iron, vitamin C, vitamin K, vitamin A, a good antioxidant, high in fiver, zero fat and a great anti-inflammatory too.

Ingredients:
Kale leaves 250 Grms
Tofu 250 Grms, cut into cubes
Oyster-Mushroom sauce 2 tbsp
Julienne of Ginger 15-20
Sesame oil 3 tsp
White Sesame seeds 2 tsp
White pepper 1 tsp
2 Spring onions finely chopped
2 cloves of garlic
Finley chopped Red chilli

Preparation:

Wash clean the Kale leaves and drain them in hot boiling water for 5 mins. Rinse with cold water to retain the green colour.

In a skillet heat some sesame oil and roast the sesame seeds along with ginger and garlic. Stir fry the onions into this mix and add the tofu cubes. Cook in high flame for 3-5 mins adding the oyster-mushroom sauce.

Coarsely chop the kale leaves and add to the skillet. Stir fry adding the seasoning of white pepper and salt. Cook for 3 mins and we are good to go!

Serve with steamed rice or quinoa.

Always been a fan of a fresh fruit in my salad. Saw these stunning Green apples and couldn’t resist a salad out if them.

Ingredients :
2 cups rocket leaves
2 cups American kale leaves curled
2 green apples, thinly sliced
Roasted walnuts 1/4 cup
Dried sweet paprika 1tbs
Apple cider vinegar 2 tbs
Extra virgin Olive Oil 2 tbs
Freshly ground pepper
Rock salt to taste
Pamersan shavings

Wash clean the rocket and kale leaves in salt water and rinse with cold water to retain green colour.
Dry the leaves well in a salad drainer/spinner ( very imp tool for a good salad output). De-stem the leaves and tear them into smaller with you hands or a salad knife.