What You Don't Know About Kale, But Should!

Kale: The Ayurvedic Perspective

When you choose kale you probably feel that you are making an ultimately healthy choice. Kale packs the punch when it comes to benefits, and has done so for 2,000 years.

Kale is known as one of the earliest vegetables cultivated by man. It was a hit among ancient Greeks and Romans as much as it is now in farm to table restaurants. Yes, you are eating the same food as Julius Caesar. (Take that friends that try to argue kale’s recent time in the limelight.) Early settlers from the British Isles brought kale and collards to America, probably in the late 1600s. In the nineteenth century, Scotland Kail was used as a common term for dinner and many Scottish kitchens featured a Kail Pot.

We keep turning to this vibrant vegetable to nutrition and taste (if you know how to prepare it well).

Here are some great reasons to love Kale:

• It’s a natural blood purification which helps to maintain a human’s natural alkaline state.
• It’s packed with fiber that aids in removing toxins and improving digestion.
• It’s high in calcium, magnesium, iron, potassium, zinc, and vitamin A, C, E & K (America’s new vowels). This means, better vision, great immunity, glowing skin and strong bones.
• The nutrients help reduce unhealthy cravings.
• It’s strength powers help to fight cancer.
• It lifts the spirits.

Eating veggies never sounded so empowering! So how can this be translated in the Ayurvedic world to best suit the doshas?

Kale has bitter and astringent qualities. These qualities help to detox and lighten the body and what better time to do that then spring, or Kapha season. While kale is best for Pitta and Kapha individuals, when used right, Vatas can benefit from this nutrient-packed plant.

If you are a Vata, cook kale until leaves are soft and easy to break down. Sautéing in a pan will help add moisture. Adding spices such as cumin, black pepper, or ginger, will help the digestion process. Cooking the veggie in ghee or coconut oil will allow for easier absorption through the body. It’s best to serve kale warm, but if that is unattainable, massaging your kale is the next best step. Eating raw kale or dried kale chips can aggravate Vatas already dry qualities and be harder for the body to break down, causing the body to become hmm… gassy. The good ole’ who-done-it.

While Pitta types can digest kale, they do benefit from it being lightly steamed. It’s best to use minimal salt and cook the veggie in ghee or coconut oil. Maybe add to kale’s cooling effect by throwing some coconut flakes on it. Go wild!

When it comes to Kaphas and kale, they’ve totally got this. Kapha individuals can juice, sauté and occasionally even bake kale. However, it is best to minize the use of ghee or too much oil. Try not to overuse salt either.

While those are just suggestions based on doshas, your body will know what it can handle. It’s good to note that kale is a member of the Brassica oleracea family, which also includes cabbage, broccoli, cauliflower and brussel sprouts. While beneficial, this family has a tendency to cause flatulence or bloating due to the significant amount of raffinose – an indigestible sugar which humans don’t have the proper enzymes to break down. Kale is also packed with fiber which can increase the movement of waste in the digestive tract leading to diarrhea. You’ve been warned.

Kale crops are often sprayed with pesticides so its best to buy organic. In all cases wash the veggies to remove any surface chemicals. To keep things on the softer side cut out the center stem and then slice the leaves into small strips. Cook to your liking (or dosha!)

Happy Belly Kale Salad: