Hello from Monday. Hope it’s going well! I’m having a really hard time waking up- I don’t know why. I rarely drink coffee, but I am really tempted to go get one. Maybe sitting outside at lunch will wake me up a bit…
Green and Orange
Over the weekend I cooked up some delicious kale and baked some AMAZING sweet potato fries. I’m trying to get a wide array of colors in to my diet; green and orange are two of the best!
The scoop on kale (from webmd.com):
“One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.
Beyond antioxidants, the fiber content of kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.”
How awesome is this stuff? Woohoo! Some people add it to smoothies and I want to try it sometime; so far spinach is the only green I’ve used.
1 bag of chopped, cleaned kale (I got mine at Trader Joe’s)
2 tsp. of olive oil
1 c. veggie broth
Pour the olive oil on to a frying pan over medium heat and let it heat up for a minute of two. Add the veggie broth and then add the kale. Cover the pan and sautee for about 5-6 minutes. I stirred it every couple of minutes for even cooking.
Also, my frying pan is not too big, so I made this recipe in batches (see below).
Isn’t the bright green color awesome?
I served it with yellow pepper strips and a Trader Joe’s Spicy Italian Chicken Sausage. Delish!
I had three sweet potatoes in my fridge that I wanted to use up, so yesterday I decided to make baked sweet potato fries. Oh man. I have concluded that sweet potato fries are one of my most favorite foods. Especially when I make them
The news you can use on sweet potatoes (from naturalnews.com):
“Sweet potatoes contain almost twice as much fiber as other types of potatoes. Contributing close to 7 grams of fiber per serving, this means their caloric energy is used more slowly and efficiently than a low-fiber carbohydrate. They contain a large amount of vitamin B6. This vitamin is crucial in breaking down a substance called homocysteine, which contributes to hardening of the arteries and blood vessels. In addition, sweet potatoes contain high amounts of potassium. Potassium plays an important role in lowering blood pressure by ridding the body of excess sodium and regulating fluid balance.
One of the top vegetable sources of beta-carotene, sweet potatoes are also rich in vitamins C and E. These are potent antioxidant vitamins that play an important role in disease prevention and longevity.”