Seasonal Ingredient of the Week: Kale

Everyone’s favourite health food is currently in season, so now’s the best time to get your greens in whilst embracing local, seasonal produce. Although it’s now pretty easy to get hold of kale year round, buying it whilst in season not only means that it tastes fresher and is better for the environment, but it’s also cheaper and easier to buy in bulk - perfect for whipping up your daily green juices and salads. 

Unless you’ve been living under a rock, I’m sure you’ll be aware that kale has a multitude of benefits, and is currently loved and adored by the health world. Kale is packed full of vitamins A, C and K as well as a huge selection of minerals such as copper and iron. It also has so many uses, and is the perfect base for a salad, as well as green juices, smoothies, kale chips and more adventurous options such as kale granola. We’ve put together a few tips on our fave ways to use kale as well as where to find the best kale granola! 

TIPS:

-  When using raw kale in salads or to make kale chips, be sure to remove the tough stalks first
-  Massaging the kale also makes the world of difference - before adding other ingredients to your salad, add the kale to a bowl with a little lemon juice and oil and massage the kale with your hands to release the flavours
- Kale chips are a great healthy alternative to crisps for snacking - to make your own simply season your kale as you wish then bake in the oven at a low heat for 10-15mins  
-  Kale is the king of green juices and smoothies and is the perfect addition to really boost the health benefits of your drink - to balance out the savoury flavour be sure to add a sweet fruit as well such as apple or pear
-  We haven’t quite managed to incorporate kale into a cake yet but we’re big fans of the really scrumptious kale granola available at Retreat Cafe in Putney and Soho - we definitely recommend trying it!


KALE TABOULEH RECIPE

INGREDIENTS

- 300 g kale

- 2 cups white quinoa 

- 2 vine ripe tomatoes

- 2 lemons juice + zest

- 1 tsp salt

- 2 tbsp olive oil

- 1 bunch spring onions

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METHOD

1. Cook quinoa in 3 cups of water with a pinch of salt until the water has evaporated. Turn off the heat and put lid on the pot, leave to stand for 5 mins. 

2. Pick the kale off the stalks and then wash and dry the leaves. In 3 batches put the kale leaves into a food processor until it’s coarsely chopped. 

3. Chop the tomatoes into small cubes, then finely slice spring onions and mix all ingredients together in a bowl (quinoa, kale, spring onions, tomatoes, lemon juice, lemon zest, olive oil and salt).

Best served with home made hummus and falafel.