Kale in the last few years has gained popularity as a superfood, being one of the healthiest vegetables available. It's high in fiber, iron, Vitamin K, A & C, low in calories and has zero fat. Per calorie it has more iron than beef and more calcium than milk. It's a good source of potassium, manganese, phosphorus and copper. Have it with salads, lemon juice and apple cider helps take away the bitterness or blend it up in a green smoothie for breakfast!
Cashews have a wonderful delicate creamy flavour, they have a lower fat content than most other nuts. About 3/4 of their fat is unsaturated fatty acids, which is a healthy fat, helping to lower bad cholesterol and promote heart health and cardiovascular health. It contains high levels of copper, which in turn helps regulate thyroid functions, helps the body to utilize iron, maintaining bone and connective tissue health as well as helps produce melanin. I love cashews because I can use it for such a variety of foods, from cashew milk, to salads, to being the base for cheesecakes, it's definitely a must have in my pantry!
Raw Cashew & Kale Pesto
2 cups kale leaves (I used curly leaf kale)
1 1/2 cup basil leaves tightly packed
2 cups olive oil
2 cups cashews (soaked for 6hrs)
2/3 cup lemon juice
2 tsp garlic
few leaves of parsley
pinch of celtic sea salt
2. Slowly add in olive oil and blend until creamy consistency
3. Refrigerate and chill (tastes better if left overnight)