Shitake and kale cleansing bowl
Leafy greens are some of the easiest and most beneficial vegetables to incorporate into your daily routine. Densely packed with energy and nutrients, they grow upward to the sky, absorbing the sun’s light while producing oxygen. Members of this royal green family include kale, collard greens, mustard greens (gai choi), rocket, dandelion greens, watercress, beet greens, bok choy, wombok, green cabbage, spinach and broccoli.
How do greens benefit our bodies? They are very high in calcium, magnesium, iron, potassium, phosphorous and zinc, and are a powerhouse for vitamins A, C, E and K. They are crammed full of fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals. Their color is associated with spring, which is a time to renew and refresh vital energy. In traditional Asian medicine, the color green is related to the liver, emotional stability and creativity. Greens aid in purifying the blood, strengthening the immune system, improving liver, gall bladder and kidney function, fighting depression, stabilising weight, clearing congestion, improving circulation and keeping your skin clear and blemish free and fighting disease.
Leafy greens are the vegetables most missing from the diet, and many of us never learned how to incorporate them. Start with the very simple and cleansing recipe below. Then each time you go to the market, pick up a new green to try. Soon you’ll find your favorite greens and wonder how you ever lived without them.
Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.
Here are some of the ingredients you’ll need:
Shitake and Kale Cleansing Bowl
- 225 grams shiitake mushrooms
- 1 tablespoon olive oil
- 1-2 cloves crushed garlic
- 1 bunch kale chopped
- pinch of salt
- Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2-3 minutes.
- Add chopped shiitake mushrooms, stir-fry for 5 minutes.
- Add chopped kale, stir-fry for a couple of minutes.
- Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.
- Serve with a garden salad with some nuts and seeds for a cleansing light lunch or as a side dish to fish, chicken or meat.