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Nutrient-Packed Kale Juice.

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Kale is a vegetable with green or purple leaves. It is closely related to cabbage and brussels sprouts than most of vegetables. Depending on the variety, some are quite coarse and unappealing.

Kale is very rich in nutrients your body needs. Each serving of kale juice contains significant amounts of vitamins A, C, B and K as well as the minerals copper, calcium, magnesium, non-heme iron and phosphorus. For people who want to detoxify, kale contains a wide array of health-promoting antioxidants.

According to Wikipedia, Kale is a source of two carotenoids, lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying does not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.

If you don’t like bitter taste of Kale juice, you can spice the flavour and enhance its nutritional value by mixing it with fruits such orange, celery, grapes, pineapple etc. For extremely busy people, after blending and sifting your kale, you could mix it with a pack of good organic health juice of your choice and there you go!…..it’s the best thing ever.kale-1-300x188

For people who cannot afford kale, your common pumpkin leaf popularly called “Ugwu” in Nigeria is a good alternative.

Preparing homemade Kale Juice

Total Prep time: 15mins
Serves: 3

Ingredients
250g fresh kale leafs
600ml water

Method
1. Wash fresh kale with running tap water, drain,
2 Shred by hand to smaller sizes for easy blending purpose.
3. Blend with cold water.
4. Sift out leafy bits
5. Serve.

About Nancy Obazee

Nancy is a canadian trained culinary management expert with over 10 years experience. Her experience includes working as an independent food service provider for top hotel brands and public health organisations in Nigeria and Canada. She currently leads the business dining department for a blue chip company.

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