Bleed Green

Bleed Green

I have never been a big fan of leafy greens, however I’ve slowly come to accept that one of life’s golden rules is to eat them by the bucket load.

I hack my taste buds by preparing them in a very simple way. Take kale, for instance. I’ll rip the leaves off the kale and place them in a large pot. Then, with my bare hands, I’ll smother these leaves with lemon juice and olive oil, making sure no leaf goes untouched. Finally, I’ll transport these leaves into an airtight container layered with paper towels, and store this container in the fridge. Bam! Bob’s your uncle.

You now have your kale for the week, yet it is no longer that bitter rubbish, but instead a food you can at least be indifferent about. Add a handful to every meal, and reap the rewards of the mass vitamins and minerals you’ll absorb. My personal favourite foods to mix with my leafy greens are avocado, baked pumpkin, walnuts, and, of course, Barbell Biltong.

Bleed green,
Tom

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