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Saturday, November 15, 2014

Kale & Spaghetti Squash

I've now made this dish twice and it's becoming a new favorite.  In a small amount of coconut oil, saute kale, then add some spaghetti squash (roasted beforehand), add salt and spices to taste.  This dish is quick, easy, clean, and combines three highly nutritious foods.  One cup of raw kale has 3 grams of vegetable protein, 2.5 grams of fiber, folate, lutein, omega-3, as well as several vitamins and minerals.   

I've turned to kale after learning that spinach contains oxalic acid and can contribute to blood pH acidity, as well as interfere with calcium absorption.  Since I avoid consuming dairy and rely on my greens for calcium, this was not a happy discovery.  I've also substituted kale for spinach in our smoothies.  

Spaghetti squash, although pretty high in sugar, also has a lot of vitamins, as well as potassium, manganese, and fiber.  And, while the debate is ongoing about the benefits of coconut oil, I choose to believe the good.  But I use it with restraint.

I've been making a lot of fruit salads lately, sweetened with a bit of honey.  A great sweet taste to finish the kale meal.

Movie Night

We are freezing here in KC.  The roads are covered in salt, but the expected snow never happened, much to the kids' disappointment.  Still, it is bitter cold and a perfect evening for tea, sweets, and fire.  Oh, and Beethoven's Christmas Adventure for the kids.  And a perfect book for me.