“Green is the prime color of the world, and that from which its loveliness arises.” – Pedro Calderon de la Barca
So, I haven’t exactly been shouting it from the roof tops, but I’ve hit a pretty bad adrenal fatigue wall. At least, that’s what I think it is. In fact, I’ve been laying pretty low.
As a result of this adrenal ‘stuff’, I’ve been doubling down on my efforts to increase the nutrient density of my diet. And, so alongside my side of fermented veggies on my dinner (and breakfast and lunch) plate every day, I’ve been adding a hefty dollop of this… My green kale good-stuff.
This is why kale…
Kale is an uber popular leafy green and a member of the cabbage family. It is related to cruciferous vegetables like cabbage, broccoli, cauliflower, and brussels sprouts.
There are different types of kale. (The one pictured below is known as cavelo nero or black kale). Leaves can be green or purple in color, and have either a smooth or curly shape.
Kale is one of the most nutrient-dense foods on the planet. It is:
- loaded with antioxidants
- an excellent source of Vitamin C
- one of the best sources of Vitamin K
- high in beta-carotene
- good for your eyes
So, today I bring you my green kale good stuff.
This little invention of mine is kind of a pesto-y, tapenade-y, green sauce-y number that is chock full of green good stuff. I’m a teeny bit smitten and I’m not kidding when I tell you that I’m adding it to (almost) everything.
Including my very simple Sunday breakfast…
I was going to call this puppy my GORGEOUS Green Goop. Truly, I was. But, when I informally surveyed a couple of my nearest and dearest, it wasn’t the most popular choice. There may even have been derisive laughter.
I got the message. Goop is not a word that sells. Apparently. Unless your name is Gwyneth. Which mine isn’t.
Here’s the recipe for my little, green, nutrient dense invention, but please – whatever you do – don’t forget to read to the bottom to be in to win the giveaway…
- 1 bunch kale, washed and with stalks removed
- 1 bunch parsley, washed and with stalks removed
- 1 garlic clove
- 4 or 5 anchovies
- 1 tablespoon capers
- Juice from ½ a lemon
- ½ cup extra virgin olive oil
- ¼ teaspoon salt
- Roughly chop your kale and parsley. place into the bowl of your food processor.
- Add garlic clove, anchovies, capers and lemon juice.
- With the motor running, slowly add the olive oil through the funnel of your processor until mixed thoroughly. Whiz until it becomes a paste. You may need to stop your machine a couple of times and push the leaves down the sides of the bowl to ensure an even consistency.
- Stop the food processor and taste. Season accordingly.
Ways I’ve incorporated this nutrient dense puppy into my life…
- Added to eggs (for your very own AIP reintro’ green eggs and ham)
- A generous dollop stirred into a bowl of soup
- Drizzled over roasted vegetables
- Stuffed into chicken thighs and baked (a little like this)
- Schmeared over freshly grilled fish
- Used as a sauce for your favourite AIP pizza base (mine is found in The Healing Kitchen)
- Stirred through zoodles (and topped with Crackling’ Chicken)
. . . . . . . . . .
And, as promised, it’s giveaway time!
I’ve decided to hold a wee giveaway to name my green kale good stuff, formerly known as GORGEOUS Green Goop.
If you win this giveaway, not only is there the possibility of naming rights for this puppy (and frankly, how can you resist that offer?) But, wait! There’s more…
One lucky person will also receive a signed copy of the lovely Mickey Trescott’s The Autoimmune Paleo Cookbook. This is the book I recommend for those looking to start the Autoimmune Protocol. It’s a ripper! Full to the brim of easy, accessible recipes to make your nutrient dense approach a whole lot easier…
“And, just what do I need to do to enter?” – I hear you ask?
To be into win a print copy of ‘The Autoimmune Paleo Cookbook, signed by Mickey herself, all you need to do is follow these instructions…
There are 2 super easy steps to enter –
1. Subscribe to my newsletter.
Either signup HERE or click the link at the top right corner of this page. If you already receive my newsletter, you’re good to go! No need to sign up again.
2. Help a girl out by leaving a comment on this post telling me just which name you suggest (you can even choose one from the list provided if your brain isn’t firing on all cylinders today). Just be sure to pick your preferred name!
A Couple of Things to Note –
This giveaway is international. Yep – you could live in Timbuktu, and if you win – I’ll send the cookbook to you!
The winner will be chosen at random on Thursday, 19th May at midday Australian Eastern Time.
Please note that this giveaway is now over.
The winning name: SuperKALEYfragalistic Sauce!
This recipe features in the Phoenix Helix Recipe Roundtable