Mmmm! Good!

The vegetable kale and collard greens have always been an intricate part of my dining experience since I was a baby.  The sapid vegetable would always create excitement because everyone loved the taste of greens.  Naturally, we cooked the vegetable but today I prepare kale and collard three ways: cooked, raw and juice.  That’s right I love to add kale to my juice recipes.  I don’t enjoy the taste on it’s own so I tend to blend the kale juice with apple, pear or grape juices.  The taste is delicious and the nutrients are fulfilling.  When you consume this green juice, you are providing your body with Vitamin C, B1, B2, B6, E, manganese, iron and calcium.  According to The Encyclopedia of Healing Foods “one cup of kale supplies more than 70 percent of RDI for vitamin C with only 20 calories”.   In addition, the high levels of chlorophyll increases the oxygen in the blood, improves circulation and provides a boost of energy.  I would juice a bunch of kale or collard and 2 apples to create a tasty juice.  If the flavor of the kale is too strong add another apple.

A couple of years ago, I discovered a recipe online at the Daily Raw Cafe, Mess O’ Greens, Marinated Collard Green, this recipe is delicious.  Although I must say you may want to reduce the salt ingredient to 1 teaspoon because 2 teaspoons created a salty dish so adjust according to your palate. Click on the link to The Daily Raw Cafe , Enjoy!~

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5 thoughts on “Juicing Kale and Collard, Loving It!

  1. Great! I love kale and collards and also ate a lot growing up. The difference now is that I tend to eat them raw these days in salads and smoothies. 🙂

  2. Me too! I buy two bunches of kale every week to juice. The recipe for the marinated greens is the only recipe I know for preparing greens raw. A few weeks ago I cooked greens, they were great, but I enjoy juicing them more. It is amazing how quickly the palate changes. I am happy to meet you. 🙂

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