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What’s In Season? Kale In March!

I’d like to talk about the whole cabbage family because it’s one of the most important vegetable families and, certainly, the most diverse. You might have also heard other names for this family like Brassica or Cruciferous. We eat leaves, flowers, seeds and stems of the cabbage family which includes: red, white and green cabbages, kale, Brussels sprouts, collard greens, arugula, Bok Choy, broccoli and cauliflower of all colors, mustard seeds, rutabaga, turnip, kohlrabi, radishes, horseradish, wasabi and many others!

All members of the cabbage family have a pungent taste, from mild, barely noticeable in cauliflower to very well pronounced like in mustard seeds or horseradish. These vegetables support detoxification pathways in the body and are incredible cancer fighters. In fact, these vegetables have been studied and have shown very promising results for:

Let’s take a closer look at kale

Kale is a very hardy crop – it’s not afraid of cold conditions and light frost actually makes the leaves sweeter! It can survive the winter and sprout at the first sign of spring.

When it comes to nutritional composition of kale, its nutrient density is so impressive that it makes this green leafy vegetable a powerful healing food:

What can we do with kale?

You can eat it raw in salads if your digestive system is robust enough to stomach it. I, personally, find it much more pleasant cooked. You can make kale chips – a much healthier alternative to potato chips. It’s easy to make and fun to crunch on! And here are a couple of my favorite recipes:

Carrot-Kale Sauté and Red Quinoa and Kale Salad.

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