Kale is a part of the cancer-fighting cruciferous vegetable family (just like Brussels Sprouts) and is rich in both iron, vitamin C, vitamin A, vitamin K, as well as lutein and many other nutrients.

Just remember that kale is one of the most important vegetables to BUY ORGANIC as conventional kale contains some of the highest amounts of pesticides in the world. If you can’t find organic fresh kale, check in the frozen section of your store!

The cruciferous vegetable family contain some of the most nutritionally dense vegetables and are therefore some of the healthiest vegetables you can eat. So if you’re in the store and wondering what to buy…buy plenty of cruciferous vegetables!! Some of the most well-known vegetables in the cruciferous vegetable family are:

• Kale
• Brussels sprouts
• Cabbage
• Broccoli
• Cauliflower
• Arugula
• Bok Choy
• Turnip

These vegetables are both anti-inflammatory, detoxifying, AND cancer-fighting, so why wouldn’t you want to eat them on a regular basis?!

Just like Brussels sprouts and pomegranate seeds that we’ve focused on previously in #realfoodbasics, kale is high in anti-oxidants, which are known to counteract damage done by free radicals. Oxidative stress is a processes caused by the free radicals we are exposed to each day through toxins in our food, pollution, and chemicals. Oxidative stress triggers cell damage and has been linked to everything from cancer, cardiovascular disease, diabetes, Alzheimer’s, and Parkinson’s disease to name a few.

Now that you understand what a powerhouse kale is, you want to start eating more kale, right?! I know I do!! This week I’ll be giving you inspiration for how you can eat kale and cook with kale in lots of different ways so you never have to feel intimidated by kale or out of ideas ever again! 🙂