Prep time: 20 minutes Serves 4
1 bunch kale, washed and de-stemmed
½ cup extra virgin olive oil, divided
¼ cup pine nuts (option to toast)
1 red bell pepper, thinly sliced
1 tablespoon quality sea salt
1 lemon, juiced
1 pomegranate, seeded
½ cup burrata cheese, shredded
Mix half of the olive oil and salt together in a small bowl. Use the mixture to massage the leaves of the kale. This will soften it and enhance the taste. Chop or chiffonade kale and combine with red pepper and pine nuts. Add pomegranate seeds and cheese. Toss with the remaining olive oil and lemon (or use Christa's Healthy Italian Dressing) and serve.
Hi Christa. I also enjoyed your video series learned so very much about my food and my body. In line with the train of thought in yours and Michelle’s comments, as I listened to your description of an under active Thyroid I found my body included in several symptoms though I have not been formally diagnosed with anything medically. Should I consider myself to be a person better served by these foods cooked rather than raw? Thanks!
Hello Michelle,
I am glad you are enjoying the video series. Raw kale salad is wonderful for those who do not have thyroid problems. It is when there is an existing thyroid problem (ex. Hashimoto’s, etc.) that one would want to cook these vegetables: cabbage, broccoli, rutabaga, cauliflower, brussel sprouts,kale, bok choy, and watercress. They contain a chemical called goitrogen, so that when these vegetables are eaten raw, the goitrogen can block thyroid hormone production. Cooking these items even partially will inactivate goitrogen. Hopefully this explanation will answer your question.
Hello Christa. I enjoyed your video series and certainly learned a lot. I appreciate your sharing. I do have a question re: your segment on Thyroid health. You listed some foods to eat COOKED & not RAW, one of which is kale. I am confused by this since you have a recipe for RAW kale salad on your website. Did I miss something? I look forward to hearing back from you on this. Thank you!