I’m so sick of kale.
“Kale!” on the news. Kale in chips. Kale salad. Kale smoothie. Kale juice. Kale with lemon. Baked kale. Raw kale. Creamy kale soup. Kale, kale, kale… enough!
Okay, not really. I still have a bunch I picked up from the Farmer’s Market sitting in my fridge, patiently waiting to be juiced.
However, as I was standing watching all the farmer’s market-visitor-hands reaching for this nutritious, cruciferous green last week, my heart called out to the collards and chards.
What did we do before the kale craze? And what do we do when it’s not there on the shelf?
Don’t get me wrong. Kale has amazing health benefits and I grab it whenever I can. It’s full of vitamins A, C, and K and also a fighter of bladder, breast, colon, ovary, and prostate cancer.
However, the old adage “diversify your bonds” holds true for most things in life. Diversify your exercise routine for maximum benefit. Diversifying your vegetables is also a beautiful thing.
Eating seasonal means eating vegetables that are grown during their natural cycle, and, well, that just makes sense, doesn’t it?
Diversifying our veggies also keeps us from getting bored.
Believe it or not, the four leafy green vegetables commonly referred to as “greens” actually include more than just varieties of kale. And, they can be used in just the same way you would use your kale!
Chard, mustard greens and collards are also brimming with vitamins A, C and K. Chards regulate blood sugar levels and provide anti-inflammatory benefits with their high phytonutrient content. Mustard greens have many antioxidant nutrients that help the body eliminate toxins and collards are actually one of the best cholesterol-lowering foods out there! And sometimes we just reach right over them for that curly kale now don’t we?
I don’t like to discriminate and I’m all about universal love, so I practice with my vegetables. Everyone gets a turn in my blender.
Dear kale, you are dear to my heart, but please make room for your brothers and sisters.