26 October 2011

Kale, Glorious Kale

I knew I was in trouble when I saw the Pie Chart.  Having failed miserably at group therapy, I signed on for a nutrition class. Arriving a few minutes late, the speaker was  mid-PowerPoint presentation when I crossed the screen to get to a seat. He wasn’t amused. As is often the case with health food people, he looked undernourished and slightly anemic. Certainly the last guy I ‘d pick for a baseball team. (And if he made the cut, I’d put him way out in the field). 

Even though he was the only one without cancer, he was the grouchiest person in the room.  When one tiny Asian woman struggled with English to ask about cooking oils, he said, “I think we’ll just stick to our presentation, if you don’t mind." Dink.

By the end of his horrifically dull presentation I hadn’t learned a thing – clearly I’d underestimated my own level of knowledge, which, thanks to my support team, is constantly improving.  My diet has always included a lot of salads, salmon, blueberries, red wine, and nuts. So I’ve had a good start. My marvelous masseuse (who has a vast knowledge of alternative medicine) sang the praises of barley, and shitake mushroom, so I promptly whipped up a cauldron of barley/mushroom soup. Delicious!

This is not Jim
High on my list are the cruciferous vegetables such as broccoli, Brussels sprouts, cauliflower and kale. The greener the better, and kale is everywhere this time of year. Because my next treatment is tomorrow (#3. Halfway!) I’ve been jamming my body full of fruits and vegetables, regardless of my appetite. Besides my ten thousand gallons of water, I’m including freshly squeezed oranges, coconut water (boring, needs rum), and pomegranate juice.

But Kale, to me, is king. Right now it’s so grand & and leafy, and wilts so stubbornly, that it’s got to be working miracles. (It also takes up most of the fridge). I’ve tried it in many different ways, but here’s my new favorite.  Rip the leaves into bite size pieces, drizzle with olive oil, and bake. Sprinkle some sea salt on the finished product and, Ta-Da! Delicious nutritious chips.

I think it’s time that a certain nutritionaist   re-drew his  Pie Chart  to include a little 1% slice for something more fun than steamed fish.  Who cares if it disrupts the power point presentation? Life’s too short not to have chips.


  1. You just inspired me to eat better too! Gone out to get some kale. :-) K.M.M

  2. Here's one for you!

    Kale with Pine Nuts & Raisins

    1 large bunch kale
    1 Tbs. olive oil
    3 cloves garlic peeled & finely chopped
    1/4 c. water (approx.)
    1/4 c raisins or currants
    pinch of ground cinnamon
    1/4 c. toasted pine nuts
    sea salt (or tamari soy sauce) to taste

    Rinse kale & cut off stems. Coarsely chop leaves. In large skillet heat the olive oil
    and saute garlic for 30 seconds. Add everything but nuts & salt. Cover & cook over medium-high heat, uncovering and stirring every minute or so until kale is tender, 5-8 minutes. Add a few more tbs. water if too dry. Stir in pine nuts & salt to taste before serving. Enjoy! xo Les

  3. I went shopping today for kale but its hard to find

  4. I've made those exact kale chips. I liked them. D man....not so much. Next time I make them I'll invite you over to share them with me instead of sharing them with him.