The New Veggie

Kale has successfully transformed its image as a bitter green that children were forced to eat before they were grated dessert, to the vegetable darling of chef kitchens. Why should you be eating seconds?

It’s a low-calorie powerhouse of nutrients

Kale is rich in Vitamin K and helps strengthen bones. The presence of numerous flavonoids also means kale is rife with antioxidant and anti-inflammatory benefits. Kale’s benefits extend to cancer risk reduction specifically (at least five different types) due to the Isothiocyanates (ITCs) made from glucosinolates. These same components are noteworthy for their role in the body’s detoxification process, which may also be how they help reduce cancer risk. Additionally, kale contains fiber, that especially when it’s steamed, encourages easy excretion from the body which results in lowering of excess bad cholesterol and aiding cardiovascular health overall. Tips on incorporating more kale into your diet: Use it instead of tortillas, add it to fresh-squeezed juices, or “shred it to replace cabbage and make a slaw”.

It’s an ideal snack food

Kick your potato chip habit with all-organic Rhythm Kale Chips. Hand washed and tossed with organic, vegan sauce mixes, the kale is dehydrated overnight at low temperatures so it remains packed with nutrients. Try these raw, crunchy snacks in whimsical flavors like Bombay Curry, Kool Ranch, and Zesty Nacho.

It’s easy to cook

Most cooks probably find kale challenging because they think they have to cook it to death to make up for the fact that it can be a little tough. Unfortunately this often means that they end up with kale that is gray and mushy, leaving only a bitter murky taste behind. Instead, cook braised kale, particularly when it still has some texture and care has been put into the braising medium – rich, full, flavored stock, aromatic vegetables like carrot and onion, and a hint of vinegar just before serving. You can also prepare kale by quickly sautéing the leaves and cutting them into a fine chiffonade with garlic olive oil and crushed red chili peppers. The kale cooks up a vivid green and still has some texture but is tender because it has been cut down so much. Similarly, even raw kale can make a great salad with a simple vinaigrette of lemon and anchovy and a few shavings of Parmigiano-Reggiano.

Bag It

If you needed any further incentive to head to the grocery store with reusable bag in tow, it’s ChicoBag’s attractive Produce Stand collection. Not only do they make for a stylish transport home, but these three specially designed bags are made of fabrics intended to sustain the life span of fruits and veggies. Bringing home spinach or green beans? Grab the moisture-wicking hemp-cotton blend. Don’t want those carrots and broccoli to dry out? Then opt for the rePETe, made with 99 percent recycled PET. A rePETe mesh version, allowing ripening ethylene gas to escape, ensures oranges and potatoes remain at their freshest.

Control yourself (It’s easy)

Chilly temperature mean more time spent indoors and more time fighting the temptation to succumb to snacks lurking behind cupboard doors. Just because you can wrap yourself in a bulky cardigan and hide for a few months doesn’t mean your winter eating habits need to be out of whack. Brooklyn, who struggled with weight loss for years, comes to the rescue with the pragmatic Measure Up Bowl. Journaling and keeping track of all the excessive calories she was taking in helped Havey find the clarity she needed to make significant dietary changes. Reflecting this newfound sense of empowerment is the porcelain Measure Up Bowl featuring pre-measured portions on the interior, so you can savor a healthy amount of addictive pasta or cereal without guessing or messing up a measuring cup. Harvey’s smaller bowl is meant for more calorie-dense foods like ice cream and granola. To become an instant pro at mastering proper portion sizes, check out the guide to the most commonly overeaten foods on measureupbowl.com