Powerhouse Kale Salad
Powerhouse Kale Salad

Could it be a cancer killer, a sleeping giant in the world of media puffery?
Powerhouse Kale Salad

Yes, we realize kale is over marketed, over exposed and just plain out there. It’s on the cover of every health driven magazine, blog and website and on the tongue of every person you would never believe to even know what it is. They say it cures this and prevents that and the more I hear, the less I believe it. It is just to many over the top claims for one green leafy veggie.

Some friends of mine have actually banned it in their homes because they are so sick of hearing about it. I can’t blame them. It seems that whenever something good comes along, the press, the news, other media push it down our throats.

Well, after some research, it seems that all the hype has justification!

- Key for brain development - True
- Manages blood sugar - True
- Protects against macular degeneration and cataracts - True
- Promotes heart health - True
- Reduces risk of stroke - True
- Strengthens bones - True
- Prevents constipation and promotes healthy digestive tract - True
- Hair and skin health - True
- Lowers cholesterol - True

Yes, all this. But what about the claim that kale has the ability to protect against cancer. That is a bold statement. Could it be a cancer killer, a sleeping giant in the world of media puffery?

Here’s what we found out:
Kale's risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits. (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38)


2 bunches kale, washed, de-stem and chopped fine
3 fuji apples, chopped
5 radishes, chopped
1 cup golden raisins

DRESSING - add all to a blender:
1/4 cup grape seed oil
juice of 2 lemons
3 cloves garlic
2 Tbls tahini
1/4 cup water
6 dates
3 Tbls soy sauce (Braggs)
1/2 onion
1 tsp pepper
Preparation Instructions

Rinse the kale well. Strip the leaves off the stem and chop very fine. Chop apples and radishes. Add all together in a serving bowl with the rest of the salad ingredients.

Add all dressing ingredients into a blender or food processor. Blend. Pour over the salad and toss.

Recipe Notes:
- If you don’t have tahini, use almond or cashew butter.
- Limes work if you don’t have lemons.
- No dates? Use raisins.
- For softer kale, refrigerate 30 mins to 4 hrs.
- Like it crunchy? Eat right away.


KALE (Dark Leafy Greens)
High in phytochemicals, which boost enzymes that detoxify carcinogens and help repair DNA damage to cells. Incredible levels of vitamins, minerals and fiber. LEMON (Citrus Fruits)
Helps remove carcinogens from the body, preventing various cancers. Also, a stimulant for cancer-killing immune cells. High in Vitamin C and beta carotene.

High-fiber, Low-Glycemic Carbohydrates. Good anytime of day.

Contains the healthy fatty acids Omega-3 and Omega-6. An excellent source of copper, manganese and the amino acid methionine.

Kale is a rich source of organosulfur compounds, which have been shown to reduce the risk of many cancers,1 especially one of the most deadly forms, colon cancer.2 The cancer-protective compounds in kale have thus been the subject of intense research, particularly their role in blocking the growth of cancer cells and inducing cancer cell death (apoptosis).

Organosulfur compounds known as glucosinolates are present in the cruciferous vegetables of the Brassica genus. These compounds are broken down into potent anticancer compounds called isothiocyanates in the body, which are powerful inducers of cancer-destroying enzymes and inhibitors of carcinogenesis.3 Now, scientists have found that sulforaphane, a glucosinolate formed when kale is chopped or chewed, works by altering gene expression, helping to clear carcinogenic substances from the body more quickly. It is believed that sulforaphane triggers the liver to produce detoxification enzymes called phase II enzymes, which help neutralize cancer-causing substances.4-6 Such beneficial enzymes induced by kale and other cruciferous vegetables include quinone reductase4 and glutathione-S-transferase.5 In experimental studies of cancer formation, quinone reductase has been shown to dose-dependently inhibit the growth of cancer cells.

** http://www.lef.org/magazine/2008/7/Kale-Cancer-Protection-Healthy-Eye-Heart-Benefits/Page-01