Like the saying goes, the only constant is change. We may resist it all we want, but time and its inevitable evolution of everything in its path is unaffected by our attempts to stop it. The resulting trajectory of humanity’s nascent ascent appears to be positioning itself to sweep us into progressive new times, especially where our food choices are concerned, as nearly 7 billion people are now standing on the little scraps of land that we share with some 55 billion rather large animals raised for food each year. (As another famous saying goes: This town ain’t big enough for the both of us.) So, beef (and all factory-farmed meat) may be going from rib-eye to relic as we transition to a greener world… literally—as in leafy, green vegetables.
Kale is far more nutritious than other leafy greens, but these seven reasons why it is such an important food may just surprise you.
1. Anti-inflammatory: Inflammation is the number one cause of arthritis, heart disease and a number of autoimmune diseases, and is triggered by the consumption of animal products. Kale is an incredibly effective anti-inflammatory food, potentially preventing and even reversing these illnesses.
2. Iron: Despite the myth that vegetarians/vegans are anemic, the number of non-vegetarians/vegans with iron-deficiencies is on the rise. Per calorie, kale has more iron than beef.
3. Calcium: Dairy and beef both contain calcium, but the U.S. still has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy.
4. Fiber: Like protein, fiber is a macronutrient, which means we need it every day. But many Americans don’t eat nearly enough and the deficiency is linked to heart disease, digestive disorders and cancer. Protein-rich foods, like meat, contain little to no fiber. One serving of kale not only contains 5 percent of the recommended daily intake of fiber, but it also provides 2 grams of protein.
5. Omega fatty acids: Essential Omega fats play an important role in our health, unlike the saturated fats in meat. A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids.
6. Immunity: Superbugs and bacteria are a serious risk to our health. Many of these come as a result of factory farm meat, eggs and dairy products. Kale is an incredibly rich source of immune-boosting carotenoid and flavanoid antioxidants including vitamins A and C.
7. Sustainable: Kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm. To raise one pound of beef requires 16 pounds of food, 11 times as much fossil fuel and more than 2,400 gallons of water.
Here are 3 easy ways to make Kale the right vegetable for your taste-buds:
This is the recipe that made a convert of me. Combining organic kale with a little bit of olive oil and salt leaves you with a crunchy chip that highlights all of the flavor of the vegetable while also giving you that incomparable crunch of a chip. Simply preheat the oven to 400 degrees, wash and dry a head of kale and tear it into small pieces. Place on a mesh rack that can go in the oven. Use an olive oil mister to coat the leaves with a small amount of your favorite olive oil and sprinkle with salt. Roast the chips in the oven for about 5-10 minutes, until the leaves are crispy and the edges are slightly browned.
Chips are hardly the only way to appreciate kale. A quick and easy side dish calls for only five ingredients: wash, dry and chop 1 bunch of kale. Heat 2 tablespoons of olive oil over medium heat in a skillet with a lid, and add 2 minced cloves of garlic. Toss in the kale when the garlic becomes fragrant, after about a minute, and stir to coat with oil. Add 1/2 cup of water and cover for five minutes. Remove the lid and allow the water to evaporate. Squeeze the juice of 1/2 a lemon over the kale before serving.
My first kale salad experiencce was overwhelming, because of the large chunks of kale. For this salad, slice 1 bunch of kale into thin ribbons. Thinly slice 1 red onion and toss with the kale. Combine the juice of 1 lemon, 1/2 cup of olive oil and 1 teaspoon salt in a bowl and toss. Just before serving, toss with 1 cup shredded parmesan cheese.
Check out the original article via Organic Authority