(A tale retold - not a current injury, I have enough of those!)
They (those in the nutritional know) say that Kale is the most nutritious of the leafy greens. What they don't tell you is that few people have eaten it because it is rather an acquired taste, one which I fear is rather slow in coming. The first thing you should know is that, if you have an underactive thyroid, it should only be eaten COOKED, never raw (e.g. green juice), as it will exacerbate the problem. The next important bit of news is that you have to have a good set of gnashers, as this must be one of the toughest leaves in existence. It's best to finely chop the leaves and remove the woody stem before steaming. The final thing is that the taste is quite strong and makes cabbage seem positively bland by comparison. However, in the interests of good nutrition, a couple of leaves now and then are probably a good idea, particularly if you get them straight from the farm.
Farm-fresh kale |
Basil and parsley flourishing |
Do not be alarmed by this photograph of the toe - that is not dirt you are looking at, it's the bruising from the vacuum cleaner injury earlier this year, and to show you the replacement so that I can have another year of scarred toenails. Maybe I should just paint them red!
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