The post Why You Should be Including These Leafy Greens in Your Meals Every Day appeared first on yourdailysportfix.com.
]]>Kale is packed with vitamins, minerals, and antioxidants. Vitamins K, A, and C are highly prevalent in kale and it contains lutein and beta-carotene which can reduce the risk of diseases. It is best consumed raw, as cooking it can reduce the nutrient value, so add it to your lunchtime salad and enjoy the benefits.
Collard greens are a loose leaf green, with a slightly bitter taste, so they’re best served cooked with some flavor. They are a great source of calcium and vitamins A, B9 (folate), and C and one of the best sources of vitamin K, which can reduce blood clotting.
Spinach is a common leafy green used in salads, frittatas, on top of pizza, and for smoothies. One cup of raw spinach provides you with 181% of your daily value of vitamin K. It’s also packed with folate which helps with red blood cell production and is needed for women when they are pregnant.
This leafy green, otherwise known as rocket, has a slightly peppery taste and is often used in salads or added as a garnish on top of a sandwich. It is one of the best sources of dietary nitrates, which helps to increase blood flow and reduce blood pressure.
The post Why You Should be Including These Leafy Greens in Your Meals Every Day appeared first on yourdailysportfix.com.
]]>The post Superfoods: 4 Ways to Prepare Kale appeared first on yourdailysportfix.com.
]]>Place your kale in a baking tray and cover in olive oil, salt, and pepper. Roast in the oven for 20 minutes at 350 F, or until the kale has gone crispy. Serve with cream cheese or hummus.
Put your kale in a blender with celery, carrots, and cucumber and puree until smooth. Serve in a glass chilled.
Kale is most nutritious when eaten raw. Mix your kale with spinach, lettuce leaves, tomatoes, cucumber, and sweet corn before dressing it in olive oil and balsamic vinegar for a fresh salad.
Boil noodles and kale for 10 minutes, or until both are cooked through. Then mix in peanut butter, fried onions, garlic, and eggplant. Season with salt and pepper.
The post Superfoods: 4 Ways to Prepare Kale appeared first on yourdailysportfix.com.
]]>The post Why You Should Be Freezing Your Kale appeared first on yourdailysportfix.com.
]]>Did you know that by freezing kale you extend its lifespan? So you can get the most out of your kale without worrying about it going bad. If you haven’t been freezing your kale, here are a few reasons why you should start.
Kale contains a high amount of fiber and water which are both great for giving your body the energy it needs. It’s loaded with B and C vitamins that help your body recover from illnesses. Pop some frozen kale in your smoothie and save time by not having to add ice cubes.
Kale can live up to 8 to 12 months after cutting it up (without the stems) and placing it in your fridge. If you want to use it for stir fry or cooked dishes, simply blanch it to bring life back into it. Pat it dry and then you’re good to go. Kale is great for Indian curries and even Asian noodles in lieu of spinach.
The post Why You Should Be Freezing Your Kale appeared first on yourdailysportfix.com.
]]>The post Why You Should be Including These Leafy Greens in Your Meals Every Day appeared first on yourdailysportfix.com.
]]>Kale is packed with vitamins, minerals, and antioxidants. Vitamins K, A, and C are highly prevalent in kale and it contains lutein and beta-carotene which can reduce the risk of diseases. It is best consumed raw, as cooking it can reduce the nutrient value, so add it to your lunchtime salad and enjoy the benefits.
Collard greens are a loose leaf green, with a slightly bitter taste, so they’re best served cooked with some flavor. They are a great source of calcium and vitamins A, B9 (folate), and C and one of the best sources of vitamin K, which can reduce blood clotting.
Spinach is a common leafy green used in salads, frittatas, on top of pizza, and for smoothies. One cup of raw spinach provides you with 181% of your daily value of vitamin K. It’s also packed with folate which helps with red blood cell production and is needed for women when they are pregnant.
This leafy green, otherwise known as rocket, has a slightly peppery taste and is often used in salads or added as a garnish on top of a sandwich. It is one of the best sources of dietary nitrates, which helps to increase blood flow and reduce blood pressure.
The post Why You Should be Including These Leafy Greens in Your Meals Every Day appeared first on yourdailysportfix.com.
]]>The post Superfoods: 4 Ways to Prepare Kale appeared first on yourdailysportfix.com.
]]>Place your kale in a baking tray and cover in olive oil, salt, and pepper. Roast in the oven for 20 minutes at 350 F, or until the kale has gone crispy. Serve with cream cheese or hummus.
Put your kale in a blender with celery, carrots, and cucumber and puree until smooth. Serve in a glass chilled.
Kale is most nutritious when eaten raw. Mix your kale with spinach, lettuce leaves, tomatoes, cucumber, and sweet corn before dressing it in olive oil and balsamic vinegar for a fresh salad.
Boil noodles and kale for 10 minutes, or until both are cooked through. Then mix in peanut butter, fried onions, garlic, and eggplant. Season with salt and pepper.
The post Superfoods: 4 Ways to Prepare Kale appeared first on yourdailysportfix.com.
]]>The post Why You Should Be Freezing Your Kale appeared first on yourdailysportfix.com.
]]>Did you know that by freezing kale you extend its lifespan? So you can get the most out of your kale without worrying about it going bad. If you haven’t been freezing your kale, here are a few reasons why you should start.
Kale contains a high amount of fiber and water which are both great for giving your body the energy it needs. It’s loaded with B and C vitamins that help your body recover from illnesses. Pop some frozen kale in your smoothie and save time by not having to add ice cubes.
Kale can live up to 8 to 12 months after cutting it up (without the stems) and placing it in your fridge. If you want to use it for stir fry or cooked dishes, simply blanch it to bring life back into it. Pat it dry and then you’re good to go. Kale is great for Indian curries and even Asian noodles in lieu of spinach.
The post Why You Should Be Freezing Your Kale appeared first on yourdailysportfix.com.
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