Kale Pineapple Nest sauce served in a Kale nest. Beautiful packs a lot of flavors, nutritious, and very simple to prepare, you are going to love this Kale Pineapple Nest.
Kale Pineapple Cup
Nutrition Benefits: Kale is a rich source of vitamins and minerals that are important in keeping a healthy body. It contains Vitamin C, E, beta-carotene, and zinc, nutrients that are important in eye health and strengthening your immune system. It also has Vitamin K, which is important in supporting bone health. Moreover, Kale is rich in antioxidants, one of which is alpha-linolenic acid (ALA), which helps reduce diabetes complications, as well as s lutein and zeaxanthin, both responsible for helping prevent age-related macular degeneration as well as fighting off free radicals that have been linked to chronic diseases. According to Ayurvedic principles, the bitterness of Kale aids in the flow of bile and reduces the risk of gallbladder and liver congestion. It is also an extremely excellent vegetable for high Kapha and Pitta. Pineapple is another healthy ingredient that contains antioxidants and fiber that helps support your immune system and digestive system. It also contains bromelain, an enzyme that helps in the processing and absorption of protein.
- 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 tbsp fresh ginger root, grated
- 2 tbsp date paste
- 1 tsp cinnamon powder
- 1/4 tsp smoked paprika
- 2 tbsp pumpkin seed oil (or toasted sesame oil)
- 1 tsp chili sauce (optional)
Heat sesame oil in a saucepan over medium heat and sauté red bell pepper for a few seconds.
Add in the pineapple, ginger, date paste, and spices; sauté together for a few minutes or until well cooked.
Turn the fire off and add pineapple juice and avocado. Mix in gently to combine with the rest of the ingredients.
In a separate saucepan, blanch the kale for about 30 seconds in boiling water. Then place in an ice bath to prevent further cooking.
Once cooled down, cut off the middle stem of the kale and place kale in a circular form, like a nest on a plate.
Add the pineapple sauce to the middle.
You can serve this with cooked buckwheat cereal and sprouts.
2.4g Saturated fat