Wellness Foundation

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In addition to providing a variety of vitamins and flavonoids, kale contains several glucosinolates including glucobrassicin, glucoraphanin and sinigrin. When you eat kale, these compounds are converted into isothiocyanates in your digestive tract. A large body of evidence suggests that isothiocyanates may help prevent cancer and, in some cases, even suppress the growth of cancerous tumors. Look for kale at your local Farmers' Market. We love the variety of kale at Green Thumb in Watermill.

Kale-Away Summer Soup Kale-Away Summer Soup

3 cups fairly tightly packed chopped kale
2 1/2 cups water
1/2 cup mashed avocado
1/2 cup raw pepitas
3 Tablespoons freshly squeezed lemon juice
1/4 cup no-sugar added apple juice (organic, if possible)
1 Tablespoon peeled and minced fresh ginger
1 teaspoon seeded and diced hot pepper
1 1/2 tsp. sea salt, or to taste
1/4 teaspoon black pepper
1/2 teaspoon chili powder (optional)
2 teaspoons Braggs Aminos or low-sodium soy sauce (optional)
1 Tablespoon minced fresh cilantro

Place the pepitas in a small bowl and cover them with water. After 15 minutes, drain and rinse them well. Place in a strong blender with all the remaining ingredients, except the cilantro and red bell pepper, and blend until very creamy. Transfer to a bowl, add the cilantro, and stir well.

Strawberry Kale Salad Strawberry Kale Salad

1 bunch kale, stemmed
1 lb. strawberries, sliced
1/4 cup sliced almonds
Juice of 1 lemon
1 Tablespoon olive oil
1 Tablespoon honey
1/8 teaspoon salt
1/8 teaspoon black pepper
3-4 Tablespoons juice from a fresh orange (optional)

Tear the kale into bite-sized pieces and massage with your hands until soft, about 30 seconds. (This makes the kale easier to eat.) Place in a bowl and add the strawberries and almonds. To make the dressing, combine the lemon juice, olive oil, honey, salt, and pepper and pour over the salad. If using juice from an orange, sprinkle it over the salad and enjoy!