KALE // packed with vitamin c
Vitamin C is an important nutrient. It is a water-soluble antioxidant that serves many vital functions in the body’s cells. For example, it is necessary to synthesize collagen, the most abundant structural protein in the body.
Kale is much higher in vitamin c than most other vegetables, containing about 4.5 times much as spinach. The truth is kale is actually among the world’s best sources of vitamin c.
A cup of raw kale even contains MORE vitamin c than a whole orange!
The one time I will ever be grateful for a long delayed flight is because of this recipe right here!
I had purchased only so many magazines and had scored a sweet spot to sit and charge my work iPad, so obviously I was not getting up until my flight came…or extreme restlessness ensued. So, there I was reading my Martha Stewart Living Mag for the third time and my eye caught this very small blurb about an easy kale pesto recipe.
Kale is a staple in our house for 2 very simple reasons–Ryan is obsessed with Morgan’s Kale Salad and I love it in my smoothies, ergo, we keep it in the fridge on the reg. So, when this recipe came into my life after skimming over it time and time again, I knew it had to be made for the upcoming Meatless Monday.
There is nothing more exciting than reading a new recipe and realizing that all of it’s ingredients are staples in the house.
FOOD FOR THOUGHT:
Above it discusses how vitamin c is crucial to the body’s cells, it is necessary to synthesize collagen. Something that I am curious about when it comes to my own (genetically mutated) collagen, is mine being synthesized? Is the vitamin c intake truly benefiting towards the protection of my collagen? I ask this to myself often when healing my body with food because since my collagen is genetically mutated (Ehlers’s Danlos Syndrome) it cannot be altered back into a “normal” state. So, the question is, Am I eternally doomed and I will just deal with the natural degradation of my collagen or can I maintain it with diet? Time shall tell, won’t it?
Until then, let’s stuff our face with some really great food that will keep us alive and happy forever 😉
KALE PESTO PASTA
1-2 gloves of garlic
1/2 cup almonds toasted
1/4 cup Parmesan finely grated
10 oz kale (or any leafy green)
1/2 cup EVOO (I use grapeseed oil)
sprinkle of coarse salt (I use Celtic sea salt)
1 box of linguine pasta
1/4 cup crumbled goat cheese
- In a food processor, pulse garlic and almonds until finely chopped.
- Add cheese and half of greens, pulse until combined.
- Add remaining greens, pulse to a paste.
- With the motor running, pour in the oil.
- Season with salt
- Top with goat cheese and tomatoes
119 DAYS IMMUNE SYSTEM HEALTHY