According to the experts, kale trumps many other green leafy vegetables; it’s high in fiber, low in calories, and rich in nutrients like vitamin C, vitamin K, sulforaphane, indole 3 carbinol, beta carotene, magnesium, and potassium.
Kale also contains anti-aging antioxidants like lutein and zeaxanthin, and contains over 45 different flavanoids.
It’s also part of the cruciferous vegetable family and has been linked to decreasing the risk of cancer.
Wow, it seems that kale is equivalent to the Grand Poobah – for those of you old enough to remember that reference, you know what I mean.
All of kale’s positive attributes may be true, BUT that doesn’t mean we should eat it at every meal, every day of the year.
I know folks that puree kale into their breakfast smoothie, eat a massaged kale salad for lunch, and then dine on Grilled fish and sautéed garlicky kale for dinner.
This is kale overkill!
The truth is, eating that much kale can have a negative impact on your health. Some people can develop kidney stones and/or gallstones due to the high oxalate content.
I knew one student who refused to stop drinking kale smoothies because she thought they were good for her. She developed large gallstones, and eventually had her gallbladder removed.
Another student developed kidney stones from juicing kale every day, three times per day, for an entire year. It took an emergency-room visit to the hospital to help him come to his senses and get off the kale!
First of all, the seasons and nature, advise that kale is not available ALL year round. Nor should it be.
According to the Farmer’s Almanac, “Kale is a hardy, cool-season green that is part of the cabbage family. It grows best in the spring and fall and can tolerate all fall frosts.” This tells me that kale is one of the best greens to eat when the weather is cold or cool.
But, during the blistering heat of summer, kale might not be the best choice.
There are many other vegetables (and fruits) that need to be rotated into the diet for us to achieve vibrant health vitality, and to help us feel balanced and satisfied.
If you look into nature and eat what is available in each season, human beings would be on a natural rotation diet eating a wider variety of foods throughout the year, and NOT the same food over and over again.
So… what kind of foods could be rotated into the diet in each season?
Below are some examples of seasonal recipes and rotating your veggies:
- Winter: Savory Lentils Stew with Crispy Kale
- Spring: Baby Spring Greens with Horseradish Dressing
- Summer: Cucumber, Tomato and Onion Salad with Dulse
- Fall: Squash Puree with Sage
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.