In case you’ve been living under Uluru lately, there’s a big buzz right now about kale – the humble green vegetable being touted as the latest "superfood".
Australian garden centre Eden Gardens have admitted they’re struggling to keep up with the demands in NSW, Vic and Qld, and in the UK there’s been a 38 per cent increase in sales.
There’s even a book called 50 Shades of Kale being released in July. For reals.
In case you’re wondering if this is just hype or if there’s any substance to kale’s sudden rise to fame – well, is it pretty darn good for you. Here’s why:
– Kale is low-kilojoule, high in fibre and has zero fat.
– Kale is high in iron, vitamins A, C and K. Between them these nutrients are good for your vision and skin, help prevent lung and oral cancers and are good for your immune system, metabolism and hydration.
– Kale is filled with powerful antioxidants, like carotenoids and flavonoids, which help protect against various cancers.
– Kale is high in calcium and iron.
Try juicing kale (mix with ginger, apples, lemon and cos lettuce) or sauteing it in a stir-fry (massage the leaves with a little olive oil first to soften them) or try one of these recipes in the gallery below!