3 Reasons to Power Your Brain With Kale

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As a wife and mom, I do my best to feed my family well.

 

But, due to mothering a couple of dyslexic children, more recently I have been searching for foods that are said to have greater benefits to healthy brain function. This has lead me and my daughter, Meg, to begin experimenting with recipes that include these power foods. There always seems to be some new wonder food that takes the health community by storm, one of these new crazes is kale. So, as we were in the process of creating a kale recipe I did a little digging.  Here are 3 reasons to add kale to your diet:

1. Kale is good for the brain.
According to an article at The Huffington Post by Dr. Drew Ramsey, “Brain health depends on picking the right fats in your diet, as the brain is about 60 percent fat. One vital set of fats most eaters need more of is the omega-3s, which happen to be the main kind of fat in kale.”

He goes on to state:
“The brain depends on essential vitamins and minerals to function. By these traditional measures of nutrient density, kale is at the top of the charts. A cup of raw kale has just 33 calories, yet you get a huge dose of vitamin C (134 percent RDA), pro-vitamin A (206 percent RDA), and a vitamin K (684 percent RDA).”

SOURCE: The Huffington Post (Read the entire article)

2. Kale is very easy to grow.

For all of you do-it-yourselfers, kale is a plant that grows in many climates and is very hearty. When we planted our first garden, kale grew better than all of the plants we had chosen. And it continued to grow even after most of our other plants had outlived their fruitfulness. Kale plants can be set out in both the spring and fall, giving you more opportunity to enjoy this great food from the cabbage family.

3. Kale tastes great.
We have cooked kale as a side dish, made kale chips (yum!) as a snack, and created delicious salads. That brings me back to my recipe experiment with my daughter. Here is an Asian-inspired salad idea we came up with and it was a hit (just in time for outdoor spring dining!). We almost didn’t have any for the photograph because my son found it and couldn’t stop eating it.

Asian Kale Salad (by Meg and Robin Liner)

Asian Kale Salad

Asian Kale Salad (photo: Meg Liner)

Gather the following ingredients:

1 large bunch of kale

3 cloves of garlic

1 tsp salt½ cup raw slivered almonds

1 TBS extra virgin olive oil

¼ cup fresh grated Parmesan cheese

¼ cup + 1 TBS sesame ginger dressing

dried cranberries (optional)

Prepare as follows:
Remove the stems from the kale leaves. Cut the kale into small pieces and set aside. In a large bowl add pressed or chopped garlic, salt and parmesan cheese and mix together. In a small skillet, on medium heat, combine the olive oil and almonds and saute until lightly browned. Add the almonds and the dressing to the garlic mixture and mix well. Place the kale in with the garlic mixture and toss until all ingredients are thoroughly combined (NOTE: we have found hand-tossing kale works best). Place on plates and garnish with a few dried cranberries if desired. ENJOY!

Comments? Share your favorite Kale recipes below

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Robin Liner is a wife, and veteran homeschool mom with over twenty years experience. She has written two picture books and actively blogs about homeschooling with an emphasis on teaching dyslexic children at crazygoodreaders.wordpress.com. and athomewithdyslexia.com Feel free to contact her at robin@crazygoodreaders.com

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