Kale Shiitake Stir Fry

Kale is one of the healthiest vegetables on the planet yet it is often neglected in America’s food choices. Like most of its fellow cruciferous vegetables, kale has been studied more extensively in relationship to cancer than any other health condition. This research focus makes perfect sense. Kale’s nutrient richness stands out in three particular areas: (1) antioxidant nutrients, (2) anti-inflammatory nutrients, and (3) anti-cancer nutrients in the form of glucosinolates. Kale is a spectacular source of vitamin K and we also know that vitamin K is a key nutrient for helping regulate our body’s inflammatory process. There are in fact so many benefits to kale I could fill pages with valuable information but that is not the goal of this web blog. My goal is creating tasty ways for you to expand your healthy culinary horizons. Here is a delicious stir fry for you to try and I will be adding more recipes in future blogs with this wonderful gift from nature. This recipe is heart healthy, diabetic friendly, vegan, low fat, and gluten-free.
PRINT Kale Shiitake Stir Fry Recipe from MS Word

Kale Shiitake Stir Fry

Yield: 3 servings

½ bunch of kale
2 large carrots
¼ head of cabbage
10 fresh medium/large shiitake mushrooms
1 tablespoon gluten-free tamari sauce
3 cloves of garlic minced
2 teaspoons canola oil
1 Individual serving packet of stevia or 1 teaspoon of sugar

Slice cabbage, kale and carrots as shown. Remove stems from Shiitake mushrooms. Heat oil in a wok or a large sauté pan add garlic, kale, cabbage, mushrooms and seasonings. Stir fry till kale changes dark green color (about a minute). Serve.
© 2011 Aron David Bradley


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