This is it for kale recipes for a while I promise.
Kale chips are the most common way to enjoy kale as a healthy snack, but the other weekend I experimented with making kale hummus and is worked out great!
I already talked about the amazing health benefits of kale in my last post, but I forgot to mention an important benefit. As you know by now, kale (and other leafy greens) are a rich source of vitamin K.
Getting enough vitamin K in your diet is important for the health of your blood, but more specifically helps your blood clot properly. You may wonder why this is relevant, but if you’re prone to nosebleeds (especially in the winter); getting enough vitamin K in your diet can help prevent or minimize the severity of those pesky nosebleeds.
If you have some extra kale lying around (as you should after making my Kale Salad) than give this recipe a try. It’s another delicious way to include raw kale in your diet.
3 cups organic kale leaves (washed & dried)
Juice from 1 lemon
1/3 cup extra virgin olive oil
1/3 cup pumpkin seeds (or any seed/nut you like: hemp, walnuts, pine nuts, etc.)
1 avocado (you can sub in anything creamy here like 1/2 cup chick peas or tahini)
1 garlic clove minced
1/4 cup shredded Asiago or Parmesan cheese
1/2 tsp sea salt
Fresh ground pepper