Food is among one of the many ways I explore and experience culture, cooking and eating traditions including a range of newer unknown ingredients, produce and spices. This helps me create unique and exotic recipes and improve the meals and eating habits picking best practices.
|Sauted Kale topped with toasted pine nuts|
Kale is a cruciferous vegetable from the Brassica family, Brassica oleracea is the name used for; cauliflower, cabbage, kohlrabi, Brussels sprouts, Chinese broccoli, and collard greens. However instead of forming heads, Kale are loose leaves growing from stems.
|Sauted Kale and cherry tomatos flavoured with garlic and salt served with sunny side up makes a healthy breakfast|
Kale holds the reputation for being one of the healthiest leafy vegetable on the planet. Its nutrition profile made it extremely popular among health conscious people and placed it on the top list of super foods. Kale has been the most eaten vegetable in middle ages specially in Europe, it is a vegetable for colder regions, however is highly adaptable and hardy.
|Kale Chips makes great snack and appetizer|
|Kale Chips-Rub some olive oils and salt on washed and dried Kale, bake them at high heat for 15 minutes or untill crisp|
|Red Russian Kale at 4 weeks|
|Full grown plant of Red Russian Kale|
|Kale Lacitano also called Dinasaur Kale|
|Stir fried Kale with roasted tomatoes|
|Kale and Orange Juice drink|