Pittwater Life April 2024 Issue

Food Life
Pick of the Month:
Kale
Food Life
Kale is a cruciferous
vegetable in the same
family as cabbage, cauliflower
and broccoli. It’s available in
green, purple or Tuscan (deep
green).
Nutrition
Kale is a great source of fibre
and contains vitamins A, C
and K.
Store
Keep kale unwashed in an
airtight bag or container in
the crisper drawer of the
fridge.
Use
Shred finely and add raw
to salads, juiced with
your favourite fruits and
vegetables or added
to stir-fries, pasta or
risottos.
Crispy
parmesan
kale chips
1 bunch
kale washed, dried,
stems removed and roughly
torn
1 tbs extra virgin olive oil
½ cup finely grated parmesan
1. Preheat oven to 200°C fan
forced.
2. Place the kale, oil and
parmesan onto a bowl. Mix
until each piece of kale is
coated with oil, season with
salt and pepper.
3. Spread the kale leaves
out onto baking trays in
a single layer. Bake for 15
minutes, swapping the
trays around in the oven
after 10 minutes or until
crispy. Allow to cool on the
trays.
Janelle’s Tip: If you have
an air fryer, these are great
cooked at 190°C, but you will
need to do them in batches.
In Season
April
Apples; avocados;
bananas, Custard
apples; fresh Australian
dates & pomegranates;
pineapples; grapes;
Kiwi fruit; limes; pears;
passionfruit; mandarins.
Also Bok Choy; green
beans; cabbage;
capsicum; cauliflower;
kale; fennel; potatoes;
pumpkin; silverbeet
(chard); spinach.
68 APRIL 2024
The Local Voice Since 1991