I have to say going on the endometriosis diet really led me to foods that I didn’t know I could fall in “love” with. Kale is one of them. It’s anti-inflammatory (which is great for your cysts because you don’t want them growing bigger), serves as a strong antioxidant (also great for cancer patients – my mom’s a survivor and we put her on dark leafy greens all day long), and gives you cardiovascular support. Best of all, it tastes GREAT!
My first encounter with kale was actually at Olive Garden back in high school and their Zuppa Toscana soup. I remember wanting more just because I loved the kale inside. Soon enough, I forgot about it because I didn’t really look for it in markets and frankly did not know what they looked like when they weren’t cut up into small pieces.
I buy these organic ones from Whole Foods and knowing that they’re organic makes me just want to gobble them up like a cow eating grass!
So how have I been preparing it?
- In soup
- Saute (like in my other recipe)
- You name it, do it!
One of my favorite ways though is dropping it into indian curry. I use Parampara curry which is natural, no hormal, msg, or preservatives. I don’t use the recipe on the packet because it turns a really healthy packet of curry into something not so healthy so here’s how I cook it:
Indian Curry with Organic Kale and Organic Lean Chicken
- 1 packet of Parampara Curry – I like using Chicken Tikka
- 2 T Garam marsala curry powder
- 1 Lb. lean chicken breast, cubed
- 4 tsp raw organic sugar
- 2 tsp fruit vinegar (normal vinegars are too pungent)
- 2 cups coconut milk (buy the refrigerated kinds from whole foods that has no flavoring added and no preservatives)
- 2 tsp sea salt grounds
- 2 tsp safflower oil
- 1 tsp sesame oil
- 1 T minced fresh garlic (great for endo!)
- 1/2 cup water
- 1 large bunch of kale (from Whole Foods)
Take the curry powder, sugar, vinegar, salt, sesame oil, garlic, and mix it with the cubed chicken breast in a bowl. Refrigerate for at least 5 minutes to marinate or let it sit longer or overnight. In a separate bowl, mix the coconut milk with the packet of curry and dissolve the curry in the coconut milk and water. Put that to the side. Wash and cut the kale into 1 inch strips. Put that aside. Heat the safflower oil in a pan on high heat. Put in chicken as it starts t0 sizzle. Saute the chicken until fragrant (about 4 minutes) and then put in the curry and coconut milk mixture. Bring to a boil and let it boil for about 3-4 minutes or until chicken is tender. Toss in kale for about 1-2 minutes until the kale is still slightly crisp but cooked (don’t overcook it due to loss of nutrition and curry keeps cooking after you take it off the stove).
Serve with multigrain rice, brown rice, or a carb of your choice. For people with endo, lay off noodles and white rice. All others feel free to pour it over any carb of your liking.
I believe this serves up to 4 people.
PS. Since kale decreases oxidative stress, it’s also great for developing healthy semen for male. Win win situation for the couple Why not give it a try?