Healthy Kale Veggie Burgers

My family and I are going to eat Healthy Kale Veggie Burgers tonight and I can't wait and your family and you can also-the recipe is easy to make.

Certified Organic Spanish Onion ½ cup

Certified Organic Garlic 1 teaspoon

Certified Organic Shallots 2 teaspoons

Certified Organic Kale 1 cup

Certified Organic Belgium Carrots 1 cup

Lean 90% Fat Free Chopped Meat 1 pound

Sea Salt well sprinkle

Mc Cormacks Black Pepper well sprinkle

Low Fat Shredded Mozzarella Cheese 1 package

On your cutting board, dice the well rinsed with cold water and peeled Onion. Put in a large bowl.

Next, dice on your cutting board the well rinsed with cold water Garlic. Add to the large Onion bowl.

Dice the well rinsed with cold water Shallot on your cutting board. Also add to the Onion mixture bowl.

Dice on your cutting board the well rinsed with cold water Kale. Also add to the Onion mixture bowl.

In your Kitchen Aid Blender, dice with the lid on the well rinse with cold water Carrots and add to the Onion mixture.

Add the Meat to the Onion Mixture and sprinkle well the Sea Salt and Black Pepper.

Make 4  large burgers pressing your hands on all parts of each Healthy Kale Veggie Burgers and place on a Broiler Pan and flatten a little.

Broil on High. It should be 7 minutes near the flame or more each side (please, set the timer); flatten down gently with a pancake turner.

Add the Cheese to each burger put back 1 minute ( please, set the timer). Suggestions serve on large whole wheat rolls and put 4 slices of well rinsed  Certified Organic Romaine Lettuce and Certified Organic Tomatoes well rinsed with cold water 3 pieces thin sliced and a little Heinz Ketchup. Serve on large platters. 

I hope all enjoy your Healthy Kale Veggie Burgers!

More Important Health Facts About Kale (I blogged earlier about Kale):

1. Cheryl Harris, Registered Dietician and Nutritionist of Harris Whole Hearth in Fairfax, Va, said that Kale is among the group of Brassica vegetables but, Kale stands out because it has the broadest range of antioxidants and also the highest levels of several and including Vitamin E and K (important for heart health).In addition it lowers cholesterol and may reduce the risk of certain types of cancer (a person 's genetic make-up also comes into play). She said that a new laboratory study found that Kale extract inhibits the production of existing colon cancer cells.

2. Cheryl Harris also said, "Kale is rich in so many different things. She said that it is also an excellent potent source of Vitamin A, Vitamin C, fiber and carotenoids; she said that research has shown that Kale contains 45 different flavonoids with a variet of antioxidants and anti-inflammatory effects.

3. Deirdre Orceyre, a naturopathic physician at the Center for Integrative Medicine at the George Washington University Medical Center, said that Kale contains indole-3-carbinol, which is a nutrient that seems to play an important role in how estrogen is metabolized in a woman's body and may play a protective role against breast cancer. Deidre Orceyre said, "We sometimes use it as a supplement in patients with breast cancer, anyone who has a reason to be concerned about developing breast cancer and for those with estrogen-dominant illnesses like fibroids, fibrocystic breast disease or endometriosis, to try help modulate negative estrogenic effects in the body". Also she said, "Eating Kale is a natural way to do that".

4.Baltimore dietician Angela Ginn, a spokeswoman for the Academy of Nutrition and Dietetics said that the fiber in Kale can aid our digestion in general. Angela Ginn further said, "revs up your body's natural detoxification ability."

5. I, B I Alsieux, think it is best not to go overboard eating Kale; mix it with other vegetables and fruits and eat as often as you feel you want it and I would avoid eating it Raw because it is causes gas.

6. Deidre Orceyre, a naturopathic physician, also said, "There are a couple of controversial things about kale that are worth mentioning," she explained that Kales large concentration of Vitamin K can be a problem for people taking blood thinners and other medications because it promotes clotting;the green also contains oxalates and can be associated with some people getting kidney and gallstones, which was proven in some lab testing. Also she said about Kale, "can be hard on the digestive system"-meaning it can cause bloating, gas and other abdominal issues-"and also contains a compound that can suppress thyroid function in certain people, " she said. so that is the reason she doesn't recommend eating the Kale uncooked or juicing it more than once or twice a week. She said," you can eat as much of the cooked vegetable as you like".

My source my own observations and Washington Post.

I would discuss with my doctor that you are including Kale in you diet and ask his recommendations if you have any health problems.

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