Living in Jackson Hole, we have limited amounts of fresh vegetables available in the winter. Unless you canned all fall, chances are you are eating a lot of carbohydrates and meat, supplementing with half the amount of vegetables you eat in the summer.
It is still important to nourish our bodies with green foods in the winter. I know there is nothing less appetizing than a salad in the dead of winter, especially when it is -20 F outside. I have found that eating kale is a happy medium between the cold salad and the slightly boring, but hot, root vegetable.
I have a friend who was once a raw eater and told me how difficult it was to sustain physically during the winter months. She felt undernourished and was constantly freezing. I believe that California is a great place to be a raw foodie exclusively year-round, but not here; however, raw food holds great nutritional value. Fresh juices and recipes such as this one should be consumed regularly for optimum health. I try to juice four times a week and eat a salad, such as this, three times a week.
For lunches and dinner, I have a slight addiction: raw kale salad. There are virtually thousands of combinations for this dish. Choose your favorite toppings and go for it! Here is the most recent version I made. After one bite, my husband asked, “Can we have this, like, everyday?”
Kale continues to top charts for healthiest foods you should be eating now. Its various health benefits include:
- Low calorie
- High fiber
- High vitamins K, A, C, magesium
- High in caretenoids/flavonoids=Anti-cancer/Eye Health
- Lowers cholesterol