New Video #WTF Kale

Kale is a member of the cruciferous clan, which always scared me as a child given this was how Jesus died. 

So why the excitement? Kale is an excellent source of folate (folic acid), often associated with great quality nookie. Looks like folate can regulate the production of histamine – a very important chemical released during orgasm. No, a cabbage smoothie will not bring you to climax but you’re welcome to try.

You probably don’t need another reason to watch your folate intake, but here’s an additional fireworks display you’ll be interested in. Folate plays a large role in our mental and emotional health. It is in fact a B vitamin – think B for Brain and Battery. Or Bergman and Bogart (okay, that’s probably E for Electricity, but you get the picture).  

Want to neck more of it? Here’s a cheeky video I prepared for you …

 

 

What else? Kale has a team of bone-building nutrients such as calcium, vitamin K and sulfur, all well-known allies against degenerative osteo conditions (stiff Macarena moves to you and me). 

Lutein and zeaxanthin are fancy carotenoids that pharmaceutical companies try to synthesise in laboratories and pack in tablet form to support eye health. No need to waste your money on these if you’re regularly scoffing kale.

 

Pistachio & Kale Pesto

Listen up. This is bonkers good.

We’ve made wild garlic and chilli fraternise with kale. Then beefed it up with toasted pumpkin seeds and pistachios.

You’re welcome.

 

100g pumpkin seeds /pepitas
100g freshly picked wild garlic leaves (I get mine in trendy delis April-May. See photo below)
Generous handful of pistachios or walnuts
30g hard goat’s cheese, grated (entirely optional)
60g kale, stems removed
1 & 1/2 cups extra virgin olive oil (375ml)
1 teaspoon sea salt flakes
squeeze of lemon juice
chilli flakes (optional heat)


Toast the pumpkin seeds on a very hot pan, no oil, and dry fry until they swell with exciting (some might even pop). Remove and cool on a plate.

Then you’ll need to pick the wild garlic leaves over, discarding any coarse stalks and grass. Whiz in a food processor along with remaining ingredients.

Transfer to a scrupulously clean jar and set aside. Honkingly good stuff, especially with my flaxseed focaccia (video up on my channel next week) or tumbled through spirulised carrots and courgette.

 

courgette spaghetti

 
Leftover pesto can be frozen in jars. Make sure to press the pesto down firmly with the back of a spoon to remove any pockets of air (trapped air can cause contamination and foul tempers). Top the pesto with a little more oil, making a seal, before freezing.

 

wild garlic image

 

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