{"id":13103,"date":"2020-02-21T17:21:56","date_gmt":"2020-02-22T00:21:56","guid":{"rendered":"https:\/\/woodriverweekly.com\/?p=13103"},"modified":"2020-02-21T17:21:56","modified_gmt":"2020-02-22T00:21:56","slug":"kale-tales-and-other-health-food-horrors","status":"publish","type":"post","link":"https:\/\/woodriverweekly.com\/index.php\/2020\/02\/21\/kale-tales-and-other-health-food-horrors\/","title":{"rendered":"Kale Tales And Other Health Food Horrors"},"content":{"rendered":"

BY ERIC VALENTINE<\/em><\/p>\n

\"\"Taste is a personal thing. Nutrition is universal. So, when you love a so-called \u201csuperfood,\u201d but hear a lot of folks degrade it as \u201csuper gross,\u201d a sense of responsibility might kick in.<\/p>\n

Let\u2019s get one thing straight first. Doctors and nutritionists agree: There\u2019s no such thing as a superfood. It\u2019s a marketing term, but it does fairly describe certain proteins, vegetables, fruits, legumes, spices and even dairy products that are densely packed with beneficial nutrients. So, if the following suggestions on how to cook three of the most controversial veggies doesn\u2019t sway your taste buds, don\u2019t fret. The world of whole food has plenty of options for you.<\/p>\n

\u00a0<\/strong><\/p>\n

Kale<\/strong><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 The late chef and food critic Anthony Bourdain hated kale. So you\u2019re not a Philistine if you don\u2019t like this leafy green. But your frame of reference may be limited to kale chips, kale shakes, and things that make you say \u201ckale, no.\u201d<\/p>\n

Try roasting your kale instead. It\u2019s extremely easy to pull off. Rub some coconut oil (since we\u2019re being super healthy) over a glass baking dish, toss in some kale that\u2019s been chopped into bite-size pieces, drizzle the leaves with olive oil, and season it with salt, pepper, garlic powder and onion powder. Then, put it the oven at 400 degrees or so, for about 10 minutes. Serve the result with any protein and let the juices of that meat meet the kale.<\/p>\n

If the thick stems and curly leaves of certain types of kale are something your texture-sensitive palate just can\u2019t get past, then try the type of kale called Lacinato, also known as Tuscan, dinosaur or elephant kale. It\u2019s darker green and softer.<\/p>\n

Another tasty option is to make a Caesar salad dressing and toss that over your kale\u2014cooked as described above\u2014and topped with fresh parmesan cheese.<\/p>\n

 <\/p>\n

Brussels Sprouts<\/strong><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cultivated in Brussels, Belgium, in the 1600s, these mini cabbages \u2026 OK, they smell like a fart. So it\u2019s no wonder why you disliked them since childhood. But they don\u2019t taste like farts if you cook them a little differently.<\/p>\n

Avoid the boiling or microwaving technique and put them in that baking dish described above for kale. Also, cut them in half if they are large so the sort of cabbage taste is not overwhelming and a little more subtle. Also consider these three additions to the salt, pepper, garlic powder and onion powder you should add:<\/p>\n