This is a very quick and easy but really healthy dinner.
Kale is among the ranks of the ‘superfoods’ as it is an excellent source of vitamins K, A and C, as well as fibre, and manganese. It is very high in carotenoids and contains 45 different flavanoids. Carotenoids and flavanoids act as antioxidants in the body. They help to neutralize overly reactive oxygen-containing molecules in order to stop them from damaging parts of cells. Kale has the broadest range of these compared to others in the brassica family such as cabbage, brocolli, brussel sprouts and cauliflower. Kale is also is a good source of calcium, potassium, iron, and magnesium, to name a few.
Sea vegetables such as Arame, Dulse, Kelp, Hijiki, Kombu, Nori and Wakame offer a wide range and high amounts of different minerals and vitamins such as iron, iodine, magnesium, calcium, folate and riboflavin. They are also a rich source of vitamin K, C and A. It is best to use organic sea vegetables due to concerns regarding heavy metal absorption by these seaweeds and algaes due to seas polluted with heavy metal elements.