Learn the health benefits of basil & kale
January 26, 2012
This is a guest post from Jessica Nazarali at Live Healthy Simply. Jessica lives, breathes and sleeps health. Her spare time is spent checking the ingredient labels on foods and dreaming up new recipes. Welcome to A Fresh Legacy – A leaf from my garden.
Jessica from Live Healthy Simply here. When Kyrstie asked me to write a guest post I knew right away what recipes I wanted to share. My all time favorite herb, basil and newly found vegetable crush, kale. These are both easy to grow and can be prepared in many different ways. Most of the vegetables I ate growing up came from my Mum’s garden on our hobby farm in the Hunter Valley. While I don’t live on the farm now, I hope one day soon I will be able to grow my own basil and kale to create these simple, scrumptious dishes.
Up until about a year ago I had no idea that kale existed, let alone the many health benefits that this unique vegetable has to offer. Did you know that kale has the highest ORAC rating out of all the vegetables? Foods that have a high ORAC are high in antioxidants and help to protect you from free radical damage, which causes premature aging and disease. Kale is a type of cabbage, closer to wild cabbage than domestic cabbage. I think it’s leaves look much more like lettuce leaves than cabbage leaves. I recommend eating kale lightly steamed or cooked; as kale is closely related to collard greens and some claim that it is hard for the body to digest if eaten uncooked.
Making your own kale chips is easy, and cheaper than the pre-packaged versions you can purchase in health food stores. They last approximately a week in an airtight container.
This is my classic Pesto Past Recipe – it’s my personal favourite!
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