November 23rd, 2004


My ongoing obsession with Kale

My mom is having trouble with Macular Degeneration affecting her eyesight, so I've been looking around a bit on the Internet for information on how to slow the disease. As it turns out, Kale, which I've written about before, is the grand champion of Lutein-bearing vegetables. Here's what I found today, followed by a recipe.

"Landmark Research Shows Lutein Supplementation May Reverse Symptoms of Macular Degeneration."

Ordering Lutein pills
One a day dosage means a 2 month supply of 60 caps is $12, which seems a pretty nominal cost.

Of course eating Spinach and Kale is good too but a steady supply of good produces isn't always available, and non-organic leafy vegetables are often full of pesticides and herbicides.
And Kale has a peculiar texture and flavor that's definitely an acquired taste.

A quck way I've found to prepare Kale that's pretty tasty:

Wash Kale well -- better to submerse in a sink of cold water and agitate for a bit and then rinse. Kale's frilly leaves seem a stubborn haven for dirt and bugs.

1 Cup Chopped Kale.
1 Small Red Onion, or bunch of green onions, chopped.
1-2 Cloves fresh garlic, either through a press, or crushed with the flat of a knife and then chopped.
1-2 Tablespoons light Miso paste.
Fresh Serrano Chiles or Tabasco, or Cayenne Pepper to taste.
Rice Vinegar Or Balsamic Vinegar or Lemon Juice to taste.
Toasted Sesame Oil to taste.

Boil 1 1/2 cups water, add all Veggies, Miso Paste and Peppers. Bring back to bubbling boil then reduce heat to medium. Stir and sample until Kale is tender. Remove to heat, and let stand until cool enough to eat. Add dash sesame oil, several dashes of vinegar or lemon juice. Season sparingly with Soy Sauce. Eat.

I can actually eat twice or 3 times this recipe at a sitting, and it's absurdly low in calories.

Like any soup you can add just about anything -- diced tofu (for protein) crumbled seaweed (for Iodine) Shitake Mushrooms (for Vitamin D), nonfat yogurt (for Protein/B12).