Dark leafy greens are some of the most under consumed, but highest nutrient-dense per calorie vegetables. They are absolutely packed with healthy nutrients, all of which we need more of, especially in midlife. Are we saying we need organic kale in menopause? Yes, indeed, we are! Kale is a particularly versatile plant, and is even easy to grow in your own garden…plus it can grow year round in many climates.
A bit of nutritional wisdom on kale…in addition to being anti-inflammatory (key during menopause!), it’s also great for MOOD! Why not amp up your mood by eating this delicious and menopause-supportive find?! It also flushes the body of toxins because it is high in chlorophyll, and makes your skin radiate because of its high content of vitamins A and C. Dark leafy greens are extremely alkalizing, and packed with calcium, iron, magnesium and potassium. And last but not least, kale’s antioxidant flavonoids capture free radicals and reduce the likelihood of chronic diseases such as cancer.
We love finding new ways to use kale, especially since we can grow it in big quantities in urban and home gardens, AND tend to get it from our CSA. Curly, Dinosaur, Red Russian! Kale Pesto is one of the greatest ways to use up ample quantities, and it’s sooooo good. If you’re going gluten-free, you can have it over rice or fish, and if you’re indulging in a little pasta, it’s great on that too. We love it in Bowls, over lentils, and more. Try making a batch and seeing what other dishes it inspires.
See our Portland Kale Quinoa Cinnamon Salad for more inspiration for how to cook dark leafy greens. And learn more about the nutrient density of kale and other dark leafy greens through Dr. Joel Fuhrman’s Aggregate Nutrient Density Index.
- 1 cup Slivered almonds
- 2 cloves garlic roughly chopped
- 1 lemon zest and juice
- 1 cup kale leaves stripped from their stems and chopped
- 1 cup extra virgin olive oil
- 1/2 tsp. sea salt
- Blend together the almonds and the garlic in a food processor. Then add the lemon zest and juice and blend again. Add the kale and salt and pulse until a paste forms. Slowly drizzle in the olive oil until you get the consistency you are looking for. Store for up to a week in a glass container in your fridge