Chef Wendell: Christmas tree kale sauté

(WISH Photo)

INDIANAPOLIS (WISH) – Indiana ranks 41st among the 50 regarding preventable hospitalizations; preventable meaning participating in your health management by focusing on foods that heal and sustain your temple.

It’s all about your food choices. Do you put out the welcome mat for disease? Or make yourself an inhospitable host?

Hippocrates wise concept of ‘food as medicine’ is rooted in the ancient of traditions, including Greek, Indian and Chinese medicine. Anthropological evidence indicates our hunter-gatherer ancestors learned about medicinal herbs by observing wild animals deliberately eating certain plants in their diet as a way to treat different health issues. We should learn from our animal friends. It’s obvious when you look around, our current eating behavior have led us down the road to disease and obesity.

This colorful side dish that would complement your holiday dinner table brims with anti-inflammatory plant nutrients that can prevent cancer, urinary tract infections, fire up your immune system and promote heart health. Try not to overcook the kale, however. Too much heat destroys the heavenly nutrients you are seeking.

1 tbsp. virgin, unrefined coconut oil-Antioxidant, antiviral, antibacterial
1 medium onion, diced-Anti cancer
8 cups shredded kale leaves (no stems)-Anti-inflammatory, antioxidant, K, folate
Yellow and red grape / cherry tomatoes, halved-Lycopene
¼ cup dried or fresh cranberries-Anti-inflammatory, promotes heart health
½ cup walnut pieces-Omega-3
2 tbsp. water
¼ tsp. Himalayan salt-Essential trace minerals
4 tsp. balsamic vinegar, or to taste

• Heat oil over medium heat. Add onion and sauté until starting to soften and are browned; 3 to 5 minutes.
• Add trimmed and washed kale, cranberries, water and salt, cover and cook, removing lid to stir often until the kale begins to wilt; 3 minutes.
• At the last moment, toss in the yellow and red cherry tomatoes and serve.
• Drizzle with balsamic vinegar and garnish with walnuts.

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