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Going green, don't bail eat kale!!
This is not my favourite time of the year, the warm days still seem a long way off, although I do love crispy frosty mornings, and the pretty patterns the frost makes, everything seems quite drab.
Which is probably why I like to cheer myself up with vibrant colourful vegetables, and one that produces attractive leaves in shades of blues, greens, reds or even purples is kale, it is in the shops now, in various forms of whole leafed or chopped.
Did you know that kale is among the most nutrient-dense foods on the planet!!!
Kale’s origin dates back over 2000 years and was in fact one of the most widely eaten green vegetables in the Middle Ages, due to so many varieties of kale it is one of the most widely grown vegetables around the world, from the coldest to the warmest climates.
Its cultivation was encouraged in the UK during World War II because it provided vital nutrients and was available to supplement rationing.
Did you know a serving of kale has more absorbable calcium than a small glass of milk!!!
No wonder our vegetable of the month is kale.
So what can you do with this amazing green brassica apart from steaming and I expect many will have tried juicing it, but, have you ever had it cake form?
We have plenty of kale cake recipes in our book Cakes With Secret Ingredients, From Aubergine to Zucchini which you can order here if you are looking for more inspiration.
I have been working on a special recipe for you over this month and I think you will like it.
Kale and lime cheesecake recipe, it is really light and refreshing, the recipe is in a separate blog post click here to see it.