Kale: Kale is one of those foods that if someone were to ask me if I had to pick one food to eat everyday, it would be this one. Kale is a dark fibrous leafy green that is rich in many vitamins and minerals. Kale is also extremely high in Calcium, approx. 268mg and Protein, approx. 44% in the leaf and stem (per 1 ounce).
The green color of Kale is related to the Liver organ and so it is seen as extremely beneficial in cleansing and strengthening the liver. Symptoms that the liver may be out of balance are irritability, pain in the joints and tendons, muscle spasms, tics and tremors, headaches (especially in the temples or top of the head), tightness in the chest, PMS signs, cravings, alternating constipation and diarrhea, high blood pressure, red irritated eyes, blurry vision, hot flashes and painful menses.
Kale can be combined with a grain, other veges, legumes and high quality oils (olive, flax, grapeseed and borage). It is an amazing food that is bitter and cool in nature. The bitterness can help move qi down, helping with headache, high blood pressure, irritability and constipation. The cool nature of Kale can clear any heat signs, especially in the liver including irritability, headache, high blod pressure, hot flashes, red irritated eyes and hot flashes.

Recipe: The Chinese are advocates for warm pre-digested meals as to not put extra stress on the digestive system. A great recipe is Kale & Bean soup, which happens to be an old family favorite on my mom’s side of the family:
2-3 heads kale, washed and stems removed, chopped into 2 inch pieces
1 tb olive oil
2-3 cloves garlic, sliced
6-8 cups vege or chicken broth (organic store bought or make your own)
1 tsp fennel seeds
1 can white beans (or soybeans)

Mildly heat olive oil in large pot and add garlic and fennel for one minute. Add in the Kale and allow it to cook for two minutes. Add in the broth and simmer for 20 minutes. Before serving, add in the beans and allow to cook for 10 minutes. Serve warm. You can shave some parmesan cheese over the top if you eat dairy.

*There are very low salt vegan bouillion cubes available for those who just want to use water.  They taste great and are convenient.

Kale, Bean & Barley Soup

1 onion

4 celery stalks

4 vegan cubes in 6 cups warm water (rapunzel)

1 large can organic crushed tomatoes

1 lg can organic tomato sauce

3 cups chopped kale

2 cans black eyed peas

1 1/2 - 2 cups barley

2 cans strained artichoke hearts

3 medium zucchini, chopped

mixed bag of frozen organic veges (peas/carrots/corn/string beans)

approx. 6-9 more cups water to soak in the barley.

Directions:  sautee chopped onion and celery in olive oil.  add the water/broth, tomato sauce, barley and artichoke heart.  Simmer for about 1-2 hours.  Add the beans and the frozen veges.  Simmer until the barley becomes soft and the soup becomes a thicker consistency.  You may need to add water if it gets too thick.  At the end you can add sea salt, pepper & thyme to taste.  this soup is delicious.  Of course I am never really good at measuring so you can add more or less of any of the ingredients.  In the end, it all tastes great!  This soup makes a wonderful breakfast, lunch or dinner.  Enjoy!

*You can substitute the black-eyed peas with kidney beans or cannelini beans.

* You can also substitute any vegetables you like.