Kale and Spinach are two of my favorite green leafy vegetables. These two vegetables are also excellent sources of many vitamins and nutrients that keep you looking young and fresh.
Is high in Vitamin A which is good for hair, skin, and nails.
Is high in Vitamin C which helps to build up the immune system.
Is high in Vitamin K which promotes, bone health, brain functions and is an anti-inflammatory agent.
Is high in Calcium which promotes bone health.
Is high in Iron which is good for the blood and promotes oxygen flow throughout the body.
Is also high in Vitamin A, Vitamin C, and Vitamin K.
Has more potassium than a banana; potassium is good for maintaining blood pressure and fluid pressure.
Has beta carotene which is great for eye health.
Is also high in iron.
Both of these veggies can be cooked a variety of ways. Here are two quick and easy recipes that will help boost your vegetable intake!
If you love anything crunchy then you’ll really love these. I never feel guilty about eating the whole bag because of all the vitamins Kale provides.
1 bag of Kale
2 tsp. of sea salt.
2 tbsp. of oil (I used grape seed oil)
- Preheat oven to 375 degrees
- Wash and thoroughly dry Kale. Making sure the kale is completely dry is the most important step. The dryer the kale the crunchier it is.
- Drizzle the olive oil and sprinkle the salt.
- Place Kale on a nonstick pan and Bake for about 10 to 15 minutes if you see the edges of the kale start browning it is time to take them out.
I love curry I never thought to combine spinach and curry until recently but I was pleasantly surprised and it’s super easy to make. I paired this with jasmine rice for an Asian inspired meal.
½ bag of spinach,
¼ cup of creamed coconut milk (My personal favorite is from Trader Joes)
2 tbsps. of curry powder
1 tsp. of cumin (optional)
2 tsp. of salt
½ of a small onion sliced
¼ cup of sliced peppers
- Pour the oil and curry into a pan on the stove at medium heat.
- Add the cumin and stir both the curry and the cumin into the oil.
- Once the oil starts to sizzle add the onions and peppers along with 1 tsp of salt.
- Cook until the onions start to look clear then place the coconut cream in the pan and stir occasionally.
- After about a minute add the spinach and the last tsp of salt.
- Let it simmer for about 5 minutes.