The Doctor's Office
Americans on average eat less than 1 serving of vegetables a day. People who eat more fruits and vegetables get less cancer, less heart disease, and fewer strokes. Perhaps American's struggling health care system and current health crisis has more to do with our lifestyle than the actual health care system.
We are much less likely to experience tragic events if we eat more servings of produce, and including a variety of foods is important too. It's very important to note that all veggies aren't created equal when it comes to improved health. Kale stands out as one of the most powerful health promoting plants we can eat. It is rich in anti-oxidants, calcium, lignans, and skin-enhancing carotenoids. Scientists have shown kale to boost our immune system by recruiting immune cells in the gut, to improve our cholesterol, to be a very strong protecter against glaucoma and to contain potent anti-cancer compounds. The benefits of kale are seemingly endless, so grab some kale this week and do your part to save America's health care system!
Kale with Pine Nuts
Cooking Time: 10 minutes Serves: 2
1 bunch green kale
1 TBSP olive oil
2 cloves garlic
2 TBSP pine nuts, roasted
1/4 tsp salt
1 lemon, cut into wedges
1. Strip kale leaves from the stem and shred. Place shredded kale in a large pot of boiling water and blanch for 3-4 minutes, to retain the bright green color. Drain
2. Heat olive oil in a frying pan and sauté garlic for 1 minute. Add kale and sauté over low heat for 3-5 minutes, stirring frequently.
3. Add pine nuts, salt and a squeeze of lemon juice and stir fry for an additional 2 minutes.
4. Serve with a wedge of lemon.
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