Sausage and Kale Stew
Such a simple family meal, quick to prepare and make.
Nutritional Benefits
Tomatoes contain vitamins C and E, anticancer properties and may ease symptoms of asthma. Adding fat (as in olive or vegetable oil) and cooking boosts the absorption of the valuable antioxidant lycopene and vitamins further.
There are so many different types of pulses (beans); all have a high protein content essential for all cell growth and repair. They contain B vitamins to unlock energy from food and a healthy blood and immune system and both soluble and insoluble fibre. Insoluble fibre ensures regular bowel movements whilst soluble fibre helps to control and lower blood cholesterol, prevent strokes and heart disease. They also contain phytochemicals which are cancer preventative.
Carrots are full of alpha and beta carotenes (antioxidants which help prevent heart disease, reduce the risk of certain cancers, lower the risk of infections and mop up free radicals; unstable molecules produced by the body in response to the environment, stress etc. which can cause harm to the body and cell malformation). Beta carotene is converted by the body into vitamin A; essential for growth, boosting immunity and healthy eyesight. As vitamin A is a fat soluble vitamin, cooking with a little oil helps the body to absorb more of this nutrient.
Kale is one of the most nutritious members of the brassica family (which include cabbage, broccoli, cauliflower and brussel sprouts) with the highest antioxidants of all vegetables. It is a good source of vitamin C which helps support the absorption of kale’s high iron content and vitamin K to support bone health and help with blood clotting. It also contains more calcium than any other vegetable. Other forms of dark green leafy vegetables such as savoy also contain these nutrients but not as many as kale.
Onions have been valued the world over for centuries for their anti-inflammatory and healing properties. The sulphur compounds in onions (as well as in their ‘relatives’ leeks, garlic, shallots etc.) have been shown to help lower blood pressure and discourage the growth of tumours. They are also high in vitamins C, B6, calcium, potassium and phosphorous. Phosphorous draws calcium into bones to keep them strong but other nutrients in onions have been shown to destroy osteoclasts which are cells that break down bone leading to osteoporosis
The sulphur compounds in garlic which create its odour also offer many health benefits from minimising the risk of heart disease, certain cancers (colon, stomach and prostrate), can help to prevent stomach ulcers and is a natural antibiotic, antiviral and antifungal food.
Tomatoes contain vitamins C and E, anticancer properties and may ease symptoms of asthma. Adding fat (as in olive or vegetable oil) and cooking boosts the absorption of the valuable antioxidant lycopene and vitamins further.
There are so many different types of pulses (beans); all have a high protein content essential for all cell growth and repair. They contain B vitamins to unlock energy from food and a healthy blood and immune system and both soluble and insoluble fibre. Insoluble fibre ensures regular bowel movements whilst soluble fibre helps to control and lower blood cholesterol, prevent strokes and heart disease. They also contain phytochemicals which are cancer preventative.
Carrots are full of alpha and beta carotenes (antioxidants which help prevent heart disease, reduce the risk of certain cancers, lower the risk of infections and mop up free radicals; unstable molecules produced by the body in response to the environment, stress etc. which can cause harm to the body and cell malformation). Beta carotene is converted by the body into vitamin A; essential for growth, boosting immunity and healthy eyesight. As vitamin A is a fat soluble vitamin, cooking with a little oil helps the body to absorb more of this nutrient.
Kale is one of the most nutritious members of the brassica family (which include cabbage, broccoli, cauliflower and brussel sprouts) with the highest antioxidants of all vegetables. It is a good source of vitamin C which helps support the absorption of kale’s high iron content and vitamin K to support bone health and help with blood clotting. It also contains more calcium than any other vegetable. Other forms of dark green leafy vegetables such as savoy also contain these nutrients but not as many as kale.
Onions have been valued the world over for centuries for their anti-inflammatory and healing properties. The sulphur compounds in onions (as well as in their ‘relatives’ leeks, garlic, shallots etc.) have been shown to help lower blood pressure and discourage the growth of tumours. They are also high in vitamins C, B6, calcium, potassium and phosphorous. Phosphorous draws calcium into bones to keep them strong but other nutrients in onions have been shown to destroy osteoclasts which are cells that break down bone leading to osteoporosis
The sulphur compounds in garlic which create its odour also offer many health benefits from minimising the risk of heart disease, certain cancers (colon, stomach and prostrate), can help to prevent stomach ulcers and is a natural antibiotic, antiviral and antifungal food.
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