My Top Five: Genius Ways to Use Kale in the Summer
Kale is all the rage nowadays. And for good reason: It’s rich in fiber, iron, antioxidants, and it weighs in at a measly 33 calories per cup. So if you’re not eating it, you should start, like now. And while kale is typically known as a winter superfood, you can do magical things with it in the summer too. And we’ve got proof.
Sherrie Castellano, certified health coach (check out her program 21 Days to Lean + Green) and food blogger at With Food + Love, gave us the inside scoop on how to get your kale fix during these hot summer months, dishing on her top five favorite summer kale recipes, all of which, we have to say, are genius. Check them out below.
“A green smoothie bowl is the perfect way to keep things interesting and fun in the morning, and your kids will love them too! Combine kale, fruit, hemp seeds, microgreens and almond milk in a blender and go crazy with your toppings,” Castellano says.
“When you drink green juice, you’re flooding your body with chlorophyll and alkaline rich vitamins and minerals, shown to increase red blood cell count, improve circulation, calm inflammation and combat free radicals roaming about,” Castellano explains. “This recipe combines all the green juice essentials: kale, cucumber, celery, citrus and low-glycemic fruit.”
“Veggie burgers are great any time, but these ones are especially delicious during the summer months when produce is in its prime. Combine cooked quinoa, kale, corn, a little natural barbecue sauce and bake until crispy,” says Castellano.
“You can feel good about serving this potato salad at all your parties, potlucks and picnics this summer,” Castellano says. “The massaged kale adds depth and texture, while the grainy mustard dressing packs a flavorful punch. The best part? You’ve made it entirely plant-based, while skipping the mayo and the fat, without compromising any taste.”
“The trick to a really good kale salad is an awesome dressing and a lot of hands-on love and attention,” Castellano explains. “Don’t be afraid to get in there and really work the kale. Massaging is key. It not only improves the texture, but it also helps break down the cellulose structure of the plant, making it easier for your body to digest.”
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