Macclesfield Performance



Why we Love Kale

So you may have noticed that one or two of our recipes have included Kale.

But you might be thinking… “What is it with Kale that they love so much?”

Well here is a brief list of some of the things we love about this gorgeous green curly vegetable.

1)  Kale is a very high nutrient dense food but in general is calarifically low, meaning in essence you get a lot of bang for your buck on a nutrient scale.

2)  Green vegetables are packed full of “phytonutrients” and Kale is no exception. Phytonutrients are antioxidants that reduce inflammation and aid brain and liver function amongst many other awesome things. We’ll keep it simple by saying Phytonutrients rock and you want their disease fighting benefits in your diet.  They do not just occour in Green vegetables however.  Some of the other foods that contain phytonutrients are:

Tomatoes, Watermelon, Spinach, Carrots, Pomegranates, Garlic, Blueberries, Red Cabbage, Green Cabbage, Coconut, Broccoli, Mango.

3)  Kale can be eaten cooked, raw, in a smoothie, as a salad, in the side of your roast dinner – so many options!!
We find that removing the stems when eating kale raw improves its taste and makes it easier to digest.  Kale is extremely versitle. Newbies be warned however, Kale can sometimes take some getting used to. Start by adding it to other ingredients, like with the new recipe that we have attached below or our recipe from a few weeks back, to get used to it.  A bowl of raw kale for lunch is likely to put you off if it is your first time trying it, plus you can have too much of a good thing sometimes and it would likely give you tummy ache if you have too much.

So here is our latest Kale recipe…

Kale & Cranberry Salad


Large Salad Bowl of De-Stemed  & Chopped Raw Kale

2 Cups of chopped Roasted Butternut Squash (roasted in Olive Oil & one tsp of Cinnamon)

3/4 cup Cranberries, Fresh Ideally (If using dried, use unsweetened & soak for hour before)

2-3 tbs Apple Cider Vinegar

Seeds of  1 Pomegranate

1/2 Cup Cooked Quinoa

3 tbs unsweetened shredded coconut

1 tsp natural honey

1 tbs Orange zest

Kale Salad & Steak


Gently massage cider vinegar into raw kale, add the cooled roasted squash, pomegranate seeds and quinoa and set to one side.


In a blender wiz together, cranberries, coconut, orange zest and honey until you have made a soft and watery paste.


Stir the paste into the bowl with the Kale and other ingredients, toss salad thoroughly and serve!We like to call this a christmas salad as the flavours such as orange, cranberry and cinnamon remind us of the festive period. There is no doubting however that this fresh and zesty salad is an all year rounder!

You can find the original recipe here.