Welcome to part 2 of our summer recipe series!
In Part 1, we looked at cauliflower and broccoli, 2 members of the nutrient dense, cruciferous vegetable family. Today we add to that list with one of the more popular super foods at the moment, Kale.
Kale is not only full of nutrients, it’s low calorie (around 30-35 calories per 1 raw cup of Kale), is high in Vitamins A, C and K, and it’s high in Alpha-linolenic acid (an essential omega 3 fatty acid that has been shown to increase fat oxidisation). Eat up!
Recipe courtesy of resident Chef and PPT Trainer, Mary Elasi.
Part 1: Kale & Quinoa Salad
Kale & Quinoa
1 x bunch of kale
10g wholemeal breadcrumbs
15g grated parmesan cheese
1 x clove of garlic (crushed
¼ – ½ cup quinoa (cooked in water)
Coconut oil (for cooking)
Wedge of lime (optional)
Clean and chop kale, place in shallow pan with a little water, cover and let cook briefly until wilted.
Set kale aside, spray pan with coconut oil and cook off crushed garlic
Put kale back into the hot pan and toss through
Leave on the heat and sprinkle breadcrumbs and cheese through and toss again to combine thorough.
Do the same with the quinoa
Optional – squeeze some lime over
Serve with some grilled or baked protein of your choice
- Add some diced bacon in, cook after the garlic has been cooked off and before you re-add the kale into the pan
- Thrown in some other veg, eg baked sweet potato is also great through this dish
Leftovers can be chopped up and added to omelettes