Kale, Garlic, Onions and Leeks for Optimal Health

100_3081The weather has been all over the map in the last few weeks, making it hard to plan for plantings. However, I continue to enjoy my garden greens in some delicious combinations. Because I eat so little meat and have cut back substantially on dairy products as well, I really appreciate the nutrients kale has to offer.

According to Dr. Linda Posh on RawGuru.com, kale is rich in calcium, lutein, iron, and vitamins A, C, K, and antioxidant vitamin E. Kale has seven times the beta-carotene of broccoli and ten times more lutein. Kale is rich in fiber as well and also contains phytochemicals sulforaphane and indoles which research suggests may protect against cancer.

Kale is in the Brassica family (it’s a form of cabbage) and it descends from the wild cabbage which originated in Asia. Kale is almost unrivaled in its heartiness, making it a good choice for a novice gardener.

My favorite treatment of kale is to chop it finely in a food processor, then sautee it in olive oil with onions and garlic, and then to fold in a Quinoa pasta and mix it altogether.

flowering onionLast night I dug up the largest leek I have ever seen in my back garden and chopped it up in a food processor and sauteed it with the kale and garlic.  It was delicious and felt very cleansing.  According to one website, all of the foods in the Allium family, also known as the lily family, are full of antioxidants and phytonutrients.  This family includes onions, leeks and garlic.  These tasty fruits of the soil help to remove heavy metals and parasites from your body, clean your arteries, and retard the growth of viruses, yeasts, ferments and other pathogenic organisms. They are also full of manganese, Vitamin C, B6, and healing flavonoids.


Below are photos from the garden to the kitchen yesterday. Click on any photo to get a description.

Created with Admarket’s flickrSLiDR.

Sometimes I top this dish with parmesan and broil it in the oven for about 5 minutes until golden brown on top.  However, lately I am eating less and less cow cheese, so I now skip the cheese and just add a bit more salt.  I find that I’m feeling healthier and my diet feels cleaner with less cow cheese.  Adding some chicken would be a nice easy source of animal protein.

radishesI recently read in Heinerman’s Encyclopedia of Fruits, Vegetables and Herbs that radishes are used by the Japanese to break up hard fats and also to help digest starches, so I have started garnishing my pasta dishes with some radishes with this in mind.  Radishes really feel cleansing with a heavier meal like a pasta.

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