Fifty Shades of Kale – Decadent Recipes for a Healthy Lifestyle

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Mom Central received the Fifty Shades of Kale cookbook to facilitate this review. The views expressed here are entirely our own.

Often seen being eaten by Hollywood celebrities and the like, kale has emerged a super-food. Kale provides protection against diseases like cancer and diabetes, boosts cardiac health and your immune system, improves mood, and helps you to stay lean, offering a lot of nutrient value for very few calories.

So, what’s the catch? Eaten by itself raw, kale proves a bitter, leafy vegetable. Tossed in a Caesar salad? Divine! A colorful, delicious, and engaging cookbook, Fifty Shades of Kale features 50 recipes, including vegan and gluten-free options, centered on deliciously incorporating Mother Nature’s super food into your culinary repertoire. Dr. Drew Ramsey provides a compelling essay on the health attributes of kale, while chef and veteran cookbook author Jennifer Iserloh highlights kale in a number of sensual and nourishing recipes.

To the delight of all of us wishing to adopt and maintain a healthier lifestyle, Fifty Shades of Kale encourages readers to stop feeling guilty and to start eating decadent-tasting foods that happen to also be good for you. With their combined expertise, authors Dr. Drew and Jennifer Iserloh underscore a number of valuable tips for healthy eating, proper preparation, and cooking techniques.

For more information, visit 50shadesofkale.com.

Check out this mouth-watering recipe, a new Mom Central favorite!

Goddess Guacamole

Serves 4

77 calories per 1 cup serving

Ingredients:

  • 2 cups torn kale leaves
  • 4 ripe Hass avocados
  • 1/2 teaspoon sea salt, or more to taste
  • 3 ripe tomatoes, seeded and chopped
  • 1/4 cup minced red onion
  • 2 jalapeno chilies, seeded and finely chopped
  • Juice of 1 lime
  • 1/4 cup minced fresh cilantro

Directions:

  1. Place the kale leaves in a food processor and pulse until they are finely chopped.
  2. Cut the avocados in half and remove the pits. Scoop out the flesh and place it in a large wooden or metal bowl.
  3. Add the salt and mash with the back of a wooden spoon until desired texture is reached. (I like mine a bit chunky.)
  4. Stir in the kale leaves and the remaining ingredients. Taste and adjust the seasonings with salt. Serve immediately, or place a piece of plastic wrap directly over the surface of the dip and store in the refrigerator for up to 10 hours.
  5. Serve with whole grain tortilla chips, toasted whole-wheat pita wedges, or toasted soft corn tortillas.
Featured Image Photo Credit: Shutterstock
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Stacy DeBroff
Stacy DeBroff
Stacy DeBroff, founder and CEO of Mom Central.com and social and digital consultancy, Influence Central, is a social media strategist, attorney, and best-selling parenting author. A sought-after expert for national media, she trend-spots regularly with national brands and speaks frequently to national and international audiences on a wide range of subjects, including influencer marketing, social media, entrepreneurship, and consumer trends. A passionate cook, gardener, reader, and tennis player, she adores this new chapter of post-college-age parenting.
Stacy DeBroff

Comments (3)

  1. Maureen says:

    I love kale! This book looks like it has good ideas.

  2. chinaemerem says:

    Yes I love kales since I found out is very good veg, I,ve been looking for other ways to cook with it, love the reciepe shared here, This book will be a great idea and fun way to learn more about kale.

  3. Caryl Anne says:

    I love kale! It’s healthy for you and can provide the body with so many nutrients. Also, by sharing a recipe that is easy and healthy, a fellow chef might try it out, especially if they are looking into trying something new. Thanks for sharing this recipe!

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