Monday, April 13, 2015

"k" is for kombucha, kale, and kelp


I'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.


I 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!


Drinking Kombucha first introduced me to algae, seaweed, and other green growing things from the ocean. It turns out that these are powerhouses of nutrition and therapy for our bodies. The problem is, they don't taste very good (at least to my Western palate). So, I've begun to consume them in powdered (sometimes encapsulated) form. And, I can really tell the difference. My energy increased and my oversall feeling of health has gotten stronger since I've been ingesting kelp and other seaweeds and other ocean-growing-green-colored-strange-flavored goodies. Who knew?


  1. I've never head of Kombucha, but I do take a daily probiotic. The kombucha sounds horrid. I've eaten dried seaweed in other things and I love kale.

    First off, I like all veggies although certain ones more than others. When I found out I had macular degeneration a year ago, I increased all my green leafy veggies and learned how to like brussel sprouts. After all, my eyesite depends on this stuff. I don't want to get any worse.

    I find when you cook things in olive oil and garlic it doesn't taste too bad. That's a good thing since I have to eat a big plateful of green veggies four times a week in addition to taking eye vitamins.


    1. I agree with you, Sunni, I like some veggies more than others. I've enjoyed trying new ones, even if I decide I don't like them. So glad to know that food has helped you with eyesight. Keep it up!

  2. I LOVE kale. Big fan of kelp too as sushi is one of our favorite food choices around my place (the boy started eating octopus as one of his favorite foods at age 4). I have to say though, I've never tried scares me slightly (not really sure I can pinpoint why). I'll have to suck it up and give it a whirl one of these days. Everyone seems to rave about it. Thank you so much for coming to visit me! Elle @ Erratic Project Junkie

  3. Octopus at age 4!!! Good mama, to let him try it! OK - if you'll try kombucha, I'll work on eating more sushi. I'm guessing you make it yourself? Suggested recipes?