KombuchaI've written about kombucha before (see "new things to drink"), but it's worth repeating here. If you haven't discovered this fermented drink, I recommend that you try it. It's very distinctive (not sure if it qualifies as enjoyable), and it provides prebiotic and probiotic material that is often missing from our regular diets. It comes in different flavors, although I tend towards the green stuff (just because I'm obsessed with green stuff). It has a quality of pickle-juice and sauerkraut-juice, with algae. I know... I said it's not really delicious. But, there's something about the sharp taste and slightly fizzy fermentation that I really enjoy! Not to drink all day long, but as a treat a few times per week.
KaleI have a confession... I don't like kale. EEK! "But, I thought all healthy eaters loved kale and ate it every day"... possibly, but not this one. I've tried to like kale (as I've tried to like beets): I've tried it raw, in smoothies, baked into "chips," sautéed with garlic and olive oil, mixed in with other greens (it's palatable this way), massaged into salads, and as part of soup (the best way for me to have it so far).
For those of you with thyroid issues, you should be aware that cruciferous veg (like kale, broccoli, cabbage) needs to be cooked before eating. Otherwise, raw cruciferous vegetables interfere with struggling thyroid function. If you have no thyroid issues, then have it any way you like. I need to cook it first. And to my taste, cooking doesn't improve kale much. So, I just skip it.
For full disclosure, I like many other leafy green vegetables: spinach, mustard/turnip/collard greens, fennel, cabbages, etc. But, I apparently won't be a part of the "Kale and Quinoa Crowd" (although I do like quinoa fairly well). Ahhh, well... I think my self-esteem can handle it!