Kale and apples are definitely two of my favorite Fall/Winter crops, and combined to this Apple Kale salad is always a hit.
Our immune system needs a constant flow of antioxidants to protect the body from free radicals*, oxidative stress and virus.
Eating nutrient-dense food will help you get more antioxidants, strengthen your immune system and improve your gut health!
This superfood has been on dinner plates since Roan times, but hasn’t until recent years been totally accepted in our western diet. My favorite is by far the Curley kale.
Kale is a very robust crop which can survive some snow and frost. This makes it a perfect crop for the winter months.
It is a powerhouse of antioxidants such as vitamin A and C which all supports your immune system, Vitamin K which is good for your bone health and Folate – a B vitamin which is key for brain development.
You can use kale leaves in stir fry, soups, casseroles, salads, as wraps or in smoothies and juices!
An apple a day keep the doctor away! There is some truth to this, as the apple have more than 300 different nutrients. It is important go get organic apples to reap the benefits.
They’re commonly used in different recipes, like pies, muffins, salads, oatmeal, smoothies and juices. But they also make a great snack with your favorite nut butter.
Apples have a high amount of Vitamin C which supports your immunsystem, as well as Vitamin B1 and B6, magnesium, calcium, sulfur and phosphor. You also get a good source of fiber to support your gut health and polyphenols which supports your cels from free radicals*
Read more about some of the many benefits from apples, here
*Free radicals are created from all the toxins we get every single day, due to the food many people eat, the tap water, and the air we breathe. Free radicals are molecules that have an odd number of electrons, making them unstable. Once that happen they can damage your cells
For this Apple Kale salad you will need:
4 leafs of curly kale
1/2 – 1 tbsp olive oil
2 cups of Microgreens
1/4 of a Cabbage
Juice from 1/2 a Lemon
1/2 cup Pecans
Cut the stem of the kale leafs, then cut the leafs very fine.
In a bowl, add the kale and olive oil, and give the kale a good massage.
I know it sounds crazy, but it really helps break down the tough texture, reduce the bitterness and makes it easier to chew and more enjoyable.
Then cut the apples in 4 or 8 wedges, remove the core and then cut it in small bite size pieces.
Add the apple to a small bowl, and squeeze the juice from 1/2 a lemon over them. It will prevent them from getting brown (oxidizing)
Add the apples and the pomegranate to the kale. If you don’t want to deal with a whole pomegranate, you can usually get the seeds all ready to use.
Chub the microgreens a little and add to the rest.
Mix everything well.
Use the pecans as topping.