Karolina Lukaszewicz

Nutritional Therapist

Dip CNM, mANP, rGNC 

Get Eat Right

NUTRITIONAL THERAPY

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© 2016 by Get Eat Right. All rights reserved.

Kale, Potato & Pomegranate Salad RECIPE

INGREDIENTS:

- 2 bunches of kale, stems removed, leaves shredded,

- 3 garlic cloves crushed,

- 1 tbsp coconut oil,

- 500 g baby potatoes, guartered,

- 1 tbsp olive oil,

- chilli powder mild,

- pinch of salt,

- 50 g pine nuts,

- 100 g pomegranate seeds.

 

METHOD:

Sauté the kale and garlic in the coconut oil.
Roast the potatoes with chilli powder, salt and olive oil. 5-10 minutes before the end add the pine nuts, so that they turn a golden brown too.
Once the kale and potatoes cool down, stir it all together with the pomegranates and enjoy!

NOTE: A roasted or boiled potato has a lower GI score if eaten cold than hot. Therefore if you wish to minimize dietary glycemic index, precook your potatoes and consume them cold.

 

 

 

 

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