Kale is a “Powerhouse” of nutrients. It is one of your best sources of beta-carotene, an antioxidant. It also possesses important carotenoids- lutein and zeaxathin. Kale is also a source of well-absorbed calcium as well as vitamin C, folic acid, vitamin B6, manganese and potassium. Per calorie, kale has more iron than beef, more calcium than milk and 10x more vitamin c than spinach.
Click here to read about kale on The World’s Healthiest Foods website.
There are many different seasonings that you can use on Kale Chips. I’ll give you the basic recipe and
Choosing produce that is in season is a great way to stretch food dollars! The following produce is fresh and in abundance during the winter season: bananas, grapefruit, lemons, mushrooms, onions, leeks, oranges, pears, potatoes, sweet potatoes, yams, turnips and winter squash.
The Environmental Working Group has named the following “Clean Fifteen” safe to eat in non-organic form: onions, avacados, sweet corn, pineapples, mango, sweet peas, asparagus, kiwi fruit, cabbage, eggplant, cantaloupe, watermelon, grapefruit, sweet potatoes and sweet onions.
If you can’t afford to purchase all organic food, at least purchase the following “dirty dozen” organic: nectarines, celery, pears, peaches, apples, cherries, strawberries, imported grapes, spinach, potatoes, bell peppers and red raspberries. According to the USDA, these foods have the highest levels of pesticide contamination.