8 Friday, February 10, 2023brooklintowncrier.com While kale is a nutritional powerhouse, many say they dislike the taste since, like some greens, its unique flavour can turn people off. However, it picks up the other flavours when cooked in some recipes, such as soup or lasagna. I freeze Kale and put it in smoothies. Frozen Kale breaks down entirely and is masked by the flavours in the smoothie. Before you discount Kale completely, here is a list of its benefits. The source can be found at this link. https://www.mindbodygreen.com/0-4408/ Top-10-Health-Benefits-of-Eating-Kale.htm l 1. Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more. 2. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and blood clotting. 3. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers. 4. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help fight against arthritis, asthma and autoimmune disorders. My all-time favourite recipe that uses kale is the Farm Boy Mushroom kale soup. I found the recipe online on the Ottawa Citizen's website and have been making it for years. This soup takes less than 60 minutes to make, so it's a great last-minute nutritious meal. Farm Boy's Mushroom Kale Soup Makes: 4 to 6 servings, Prep time: about 40 minutes • 2 tbsp (30 mL) extra-virgin olive oil • 3/4 cup (180 mL) Spanish onion, peeled and chopped • 3/4 cup (180 mL) carrots, peeled and chopped • 3/4 cup (180 mL) celery, chopped • 1 large Yukon gold potato, diced • 1 tbsp (15 mL) garlic, minced • 1 lb (454 g) button mushrooms, chopped • 3 cups (750 mL) water • One 14 oz/400 mL can coconut milk • 1 bunch curly kale, stems removed and leaves chopped • 2 tsp (10 mL) salt • 1 tsp (5 mL) pepper 1. In a large pot, heat the oil over medium high heat. Add onions, carrots and celery and sauté for 5 minutes. 2. Add the potatoes, garlic and mushrooms to the pot and continue to sauté for another 5 minutes. 3. Turn heat to high and add the water and coconut milk. Bring to a boil then reduce heat to low and simmer until all vegetables are tender. 4. Add in kale and cook until wilted, about 5 minutes. Season with salt and pepper. Use an immersion blender or regular blender to purée. Taste and adjust seasonings. Sheree's Hack: In a rush? You can purchase this soup pre-made at Farm Boy Whitby. The power of Kale Plant-Based Eating by Sheree Nicholson