Spicy Kale and Mango Salad

This delicious salad is not only delicious but also packed with plenty of vitamins and minerals. Give this salad a try and let us know what you think!

Ingredients:
1 serving of vegetables (kale, leeks, brown mushrooms)
1 portion mango diced
1 garlic clove
1 chili pepper
Fresh ginger
Cardamom pods
Coconut oil
1/4 cup (50 mL) of vegetable broth
Salt and pepper

Preparation:
Clean, wash and coarsely chop the kale and leeks. Clean the mushrooms and cut them into quarters. Halve the chili pepper lengthways and deseed, then cut into small pieces. Peel and finely dice the garlic and ginger. Heat the oil, sauté the garlic, ginger and leek until translucent, and add the chili and cardamom. Add the mushrooms and sauté for 3 minutes. Then add the kale and cook for another 3 minutes. Finally, deglaze with vegetable broth and simmer for 5 minutes; season with salt and pepper. Finally, add half of the diced mango and enjoy the rest of the mango for dessert. Enjoy with a protein of your choice!

Kale

Kale is a leafy cruciferous vegetable that is considered a nutritional superstar. Closely related to broccoli and brussels sprouts, this vegetable comes in many different varieties. Kale varieties can range in color from dark green to purple and also in texture from curly and rough to smooth. In regards to nutrition, kale is packed with micronutrients and antioxidants. Kale contains vitamin K, vitamin C, as well as folate, carotenoids, and manganese. In the kitchen, kale is an incredibly versatile ingredient that can be incorporated into any meal. Whether blended into a smoothie, roasted into kale chips, or added to salads or soups, there are endless possibilities. What is your favorite way to incorporate kale into your meals?

Arugula

Whether in pesto, as a salad or on a pizza – arugula is not only very popular, but also very healthy. This leafy vegetable with a spicy and bitter flavor is rich in vitamin C and thus supports the immune system. In addition, arugula contains folic acid, other B vitamins, plenty of beta-carotene as well as potassium, iron, magnesium and calcium. The bitterness of this vegetable induces the rapid onset of salivary and digestive juices. The feeling of satiety is thus accelerated and we feel full faster, preventing cravings.

Curly Kale with Spicy Mango

Today we’re going to get you warmed up with some spicy mango and curly kale!

What you’ll need:
1 serving vegetables (curly kale, the white part of leek, button mushrooms)
1 serving diced mango
Spices: sea salt, freshly ground black pepper, 1 clove of garlic, 1 chili pepper (to taste), 2cm (about 1″) fresh ginger root, 2 whole green cardamom pods, some coconut oil, 50 ml vegetable stock

What to do: clean, wash and coarsely chop the cabbage. Halve leek, wash and finely chop. Clean mushrooms with kitchen towel and cut in quarters. Halve the chili pepper lengthwise and remove seeds, cut into fine cubes. Peel garlic and ginger and dice finely.

Heat the oil and gently sauté garlic, ginger and leek until translucent, add chili and cracked cardamom pods. Add mushrooms and cook for 3 minutes. Add the chopped cabbage and cook for another 3 minutes. Deglaze with vegetable stock and simmer for 5 minutes, season with salt and pepper to taste.

Add half a serving of diced fresh mango (you can enjoy the rest of the mango as a dessert). Bring to the boil again and season to taste. Serve with the protein of your choice, e.g. legumes, fish, tofu. Enjoy!

MB 12-04 - gruenkohl