Kale has THE most nutrition per calorie of any plant. It is a member of the cabbage family and contains powerful phytochemicals known to fight cancer. It is loaded with calcium, iron, and vitamins A, C, and bone-building vitamin K. Two cups of kale contain about 4g of protein and 3g of fiber. How's that for impressive?
Dr. Terry Wahls praises kale in this must-watch, 18-minute inspirational TED talk about defeating progressive multiple sclerosis. In it she encourages us to fuel our brains and bodies by following a hunter-gatherer diet which would include:
- 3 cups of Green Leaves a day
- 3 cups of Bright Colored Vegetables a day (three different colors everyday; like beets, carrots, peppers, red cabbage, berries, peaches, oranges)
- 3 cups of Sulfur-Rich Vegetables a day (like the cabbage family, collards, kale, onions, garlic, leeks, chives, mushrooms, asparagus, etc)
- Grass-Fed Meat every day
- Organ Meat once a week
- Seaweed at least once a week
This may seem like A LOT of produce to eat in a day (it did to me!), but if we can commit to eating these nine cups of produce a day before we indulge in those potatoes, starches, and sweets, it will make all the difference in our health and vitality. It's a great goal to aim for! I am going to give it a try. But honestly, I'm still warming up to the organ meat bit. :)
I thank health and weight loss coach, Lisa Talev Hill, for inspiring this kale recipe. She shares the brilliant idea of making a super-sturdy, double-layer wrap using a sheet of spring roll rice paper and a sheet of sushi nori. Watch her quick video below for her technique. The Asian-inspired kale filling is tasty enough to eat on its own—with or without a wrap. Enjoy two Kale Salad Wraps and you've had two cups of your leafy greens, some bright color, and a serving of seaweed. Not bad!
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Shellfish-Free | Tree Nut-Free | Wheat-Free | Yeast-free | GFCF | Vegetarian | Vegan
Makes: 4-5 wraps
Prep Time: 15 minutes
5 sheets round spring roll RICE PAPER (22-25 cm round)
5 sheets SUSHI NORI (thinner sheets with perforated strips work best, not so chewy)
5 cups finely chopped CURLY KALE (washed, dried and tough ribs removed)
2 teaspoons OLIVE OIL
1 CARROT, peeled and diced
1/2 CUCUMBER, peeled, seeded and diced
3 tablespoons vegan MAYONNAISE
2 teaspoons gluten-free SOY SAUCE or Bragg Liquid Aminos
2 teaspoons liquified HONEY or AGAVE
2 teaspoons toasted SESAME OIL
Pinch WHITE PEPPER
- In large bowl, drizzle olive oil over kale and massage for a minute. Toss in carrot and cucumber. Set aside.
- In small bowl, whisk remaining ingredients and toss with kale mixture.
- To assemble rolls (watch video below), run rice sheet under warm water for 10 seconds. Place on clean, flat surface. Working quickly, place one sheet of sushi nori over the moistened rice paper. Scoop a handful of kale salad onto the nori. Fold in both ends and roll as you would a burrito. Allow to stand a minute then slice in half on the diagonal. Serve with sweet chili dipping sauce.