I brought this Vietnamese appetizer called Bo La Lot, wrapped in kale leaves instead of chard (as shown here).Kale is one of those veggies that you hear about, you know you should eat more of, and it’s really hard to figure out what to do with it. Never fear, there are nearly 50 fantastic kale recipes linked at the bottom of this post, including 7 of mine! (Note: Not all linked recipes are vegan or gluten-free.)
I learned some neat facts about kale, and one that I especially wanted to share. As kale growers get more successful, they are able to fund more research about the health benefits of kale and the nutritional profiles of the different kinds of kale. One thing they recently learned is that ALL THE POTASSIUM IS IN THE STEMS. Why does this matter? Most recipes encourage you to strip off the stems before chopping (unless you are juicing or making a smoothie). And why do we care?
Potassium balance is really critical, because our diets tend to be very high in sodium instead of potassium. Adding potassium back into our diets helps correct that imbalance, detox our systems, and alkalize our blood. So, use those stems!
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available).