My doctor reminded me the other day that I need to make sure I get lots of calcium in my diet to prevent osteoporosis. Recently, I heard on the news that the U.S. Preventive Services Task Force recommends against taking vitamin D and calcium supplements to prevent osteoporosis, as studies show that taking them does not seem to reduce the occurrence of osteoporosis. Other things I have read indicate that the best source of calcium is fruits and vegetables, because consuming calcium within animal products results in a metabolic process leading to your body actually excreting calcium. Kale is one vegetable that is a particularly good source of calcium, so I bought a couple of bunches at the farmer’s market and want to experiment with different ways to prepare it. Today’s recipe is one that I ate as a vegetarian main course last night. With the brown rice, I found it filling and tasty. Since snow peas are in season, I was able to buy them from a local farm, also.
Olive oil for sautéing
2 cloves garlic, pressed
Sauce:
1 TBS rice vinegar
1 ½ tsp water
1TBS white miso
1 ½ tsp sugar
1 ½ tsp mirin
1 tsp ginger juice
1 ½ tsp tahini
1 1/2 tsp olive oil
½ tsp soy sauce
½ head of Napa cabbage
bunch of Kale (about 12 leaves)
3 cups Snow Peas
1 large carrot, sliced diagonally.
Make sauce: combine all ingredients and stir with a fork until smooth.
Prepare vegetables: remove core from cabbage and slice horizontally. Strip kale greens from stems and discard stems; chop kale.
Heat olive oil in large skillet over medium heat. Add garlic and stir quickly, then add cabbage and kale. Cook for a few minutes, stirring, then add carrots. When vegetables are cooked (carrots should just be crisp-tender), add snow peas and cook for a few more minutes, stirring. Serve sauce at room temperature over sautéed vegetables. Brown rice is a nice accompaniment.
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