Kale is Sexy. View kale as a green, libido boosting veggie, not just a hippy snack.
Kale is Sexy. I am taking Kale back from the stinky, dread sporting hippy image and making it sexy. What is not sexy about green? Come on we ALL know about green M&Ms. Kale is more green than green with all its goodness and talk about tantalizing. OK, yummy is not usually the first response people think when they think of Kale, but stick with me here. It does not have to taste like bitter, nasty stuff you eat because it is kick ass and full of good nutrition. Sauté it is butter and garlic, add a little Braggs Aminos and it is quite good, even better when you mix in some other things like some toasted pine nuts and sun dried tomatoes. However, the best, no joke, is when I make kale chips. People who have never heard of kale were pounding them down (see not just crazy Naturopaths, hippies, and such can love kale).
Here is the really sexy part…good nutrition is good for your sex life. Chuck full of Vit A, Kale helps regulate the synthesis of the sex hormone progesterone, important for that loving feeling. Oh Baby! Plus Vit C for the synthesis of hormones that turn you on and get you all hot and bothered in a good way. If you were already looking at Kale in a “come hither” manner there is more…Magnesium, 22.8mg per serving, is a co-factor in the production of sex hormones and neurotransmitters that modulate the urge below the belt. But wait there is more…you also get a wee bit of zinc and selenium- great for those swimmers and testosterone.
Recipe for Kale Chips:
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
½ cup sunflower seeds (grind up fine)
1 tbs lemon juice
½ roasted red pepper (Trader Joes has it pre done in a jar)
1 garlic clove
Sea salt, for sprinkling
Preheat the oven to 275 degrees F. or use a dehydrator 90 degrees
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Blend the oil. Ground seeds, lemon juice, and red pepper and garlic. Toss kale in mixture to coat (or just glump it on to the leaves) Lay on a baking sheet and sprinkle with salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. Bake for 40min or dehydrate for 8hr on 90 degrees.
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