In this installment of my how-to video series, I show you how to prep, store, and cook kale for a variety of recipes. You don’t need to be afraid of buying kale, as I take you step-by-step through easy prep, no-waste storage, and easy cooking options. Kale is super high in potassium, which helps keep your sodium-potassium balance in line. Since I take a diuretic for my Meniere’s/vertigo symptoms, I also have to take a potassium supplement. Diuretics flush out excess sodium AND potassium. A too-low potassium level can lead to a heart attack, so it’s critical for you to be monitored if you’re on this medication. I go in every four months for a simple blood draw. I also do my best to eat lots of high-potassium foods like kale. Bananas are also high in potassium but are on the migraine triggers list. I don’t eat them often, as they’re also very high in carbs.
Here is the recipe for my kale-mango-coconut salad. Note that this salad isn’t migraine-friendly, but it will give you the concept of the massaged kale salad. You could try making it with a small amount of white vinegar in place of the lemon juice.