Kale Pineapple Nest sauce is served in a kale nest. It beautifully packs a lot of flavors, is nutritious, and very simple to prepare. You are going to love this Kale Pineapple Nest.
Kale Pineapple Cup
Nutritional Benefits of Kale and Pineapple Kale is a powerhouse of essential vitamins and minerals, vital for maintaining overall health. It is rich in Vitamin C, E, beta-carotene, and zinc, all of which support eye health and strengthen the immune system. Additionally, Vitamin K in kale plays a crucial role in bone health. Beyond its vitamin content, kale is packed with antioxidants, including alpha-linolenic acid (ALA), which helps reduce diabetes complications. It also contains lutein and zeaxanthin, two powerful compounds that protect against age-related macular degeneration and combat free radicals linked to chronic diseases. From an Ayurvedic perspective, kale's natural bitterness stimulates bile flow, promoting healthy digestion while reducing the risk of gallbladder and liver congestion. It is especially beneficial for balancing high Kapha and Pitta doshas. Pineapple complements kale with its abundance of antioxidants and fiber, both of which support the immune and digestive systems. It also contains bromelain, a powerful enzyme that aids in protein digestion and absorption, making it an excellent addition to a nutrient-rich diet.
Ingredients
- 4 Kale leaves
- 1 cup fresh pineapple, coarsely grated
- 1 cup pineapple juice (from grated pineapple)
- 1 avocado, diced
- 1/2 cup red cabbage, chopped
- 1/4 red bell pepper, chopped into small pieces
- 1/3 cup soy sauce
- 1 tablespoon fresh ginger root, grated
- 2 tablespoons date paste
- 1 teaspoon cinnamon powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons pumpkin seed oil (or toasted sesame oil)
- 1 teaspoon chili sauce (optional)
Instructions
Heat 2 tablespoons pumpkin seed oil (or toasted sesame oil) in a saucepan over medium heat. Sauté the 1/4 red bell pepper for a few seconds.
Add the 1 cup fresh pineapple (grated), 1 tablespoon fresh ginger root (grated), 2 tablespoons date paste, 1 teaspoon cinnamon powder, 1/4 teaspoon smoked paprika, and 1 teaspoon chili sauce (optional). Sauté for a few minutes until the ingredients are well combined and slightly cooked.
Stir in the 1/2 cup red cabbage and 1/3 cup soy sauce to integrate additional flavor.
Turn off the heat, then gently mix in the 1 cup pineapple juice and 1 avocado (diced).
In a separate saucepan, blanch the 4 kale leaves in boiling water for about 30 seconds, then transfer them to an ice bath to stop further cooking.
Once cooled, trim the tough stems and arrange the kale leaves in a circular form on a plate to resemble a nest.
Spoon the prepared pineapple sauce into the center of the kale nest.
Serve immediately with cooked buckwheat cereal and sprouts, if desired.
Nutrition
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173.0 Calories
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18.1g Carbohydrates
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0.0mg Cholesterol
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11.3g Fat
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3.7g Fiber
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2.4g Protein
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2.4g Saturated fat
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829.0mg Sodium
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10.1g Sugar
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0.0g Trans fat
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