Mmmm Kale; it’s a tough one; we all know just how incredibly good it is for us. I mean its’ been on the ‘Super Food’ list for practically a millenia but it’s not to everyone’s liking and it can taste a little pungent and bitter when eaten on its own.
I love mine sautéed in a little olive oil and if I close my eyes it tastes just like the crispy seaweed I get in my Chinese takeaway. However if you’re not one for chowing down on a plate of kale, these cakes are definitely for you. They taste divine and you don’t get that pungent aftertaste with them. My husband is not a kale lover and yet he managed to work his way through a plate of them without grimacing once, or if he did he hid it well.
Just take a look at that vibrant green!
You know that eating something this green is going to nourish the body with an abundance of goodness; that is providing you’re not munching your way through a packet of green jelly beans or smarties.
Okay so we know it’s a ‘Super Food’ and is packed full of goodness but what are the actual benefits of Kale?
Kale is an excellent source of Vitamin A and single cup of kale contains your daily dose of Vitamin A which we know is essential for keeping our eyes and teeth in a healthy condition.
For pregnant women; kale is the perfect choice for building a strong immune system for both mum and baby. It contains more Vitamin K than any other green vegetable which helps keep the blood vessels strong during pregnancy which in turn assists the blood flow to the uterus and its rich in Vitamin C to help beat the coughs and colds which you’re more likely to get during pregnancy due your lowered immune system
Just 100 grams of kale contains 2g of fibre and as I’ve mentioned before I’m a big advocate of natural sources of fibre throughout pregnancy. I drank the orange flavoured hi-fibre drink throughout my first pregnancy and literally held my nose while I downed the stuff in one go. Thankfully second time around I was into my Flaxseed, Chia Seeds and anything else that provided a healthy natural source of fibre that didn’t come out of a packet and I honestly cannot praise the Flaxseed enough for easing digestive discomforts.
I always found the consumption of cheeses a bit of a grey area and was never sure what I could and couldn’t eat. But just to ensure you all; most Ricotta is safe for consumption during pregnancy. Just check that it’s made with pasteurised milk which has been heated to kill off any harmful bacteria that can cause infections like Listeria.
The below recipe is courtesy of Waitrose:
2 tbsp olive oil
2 Large Sweet Potatoes peeled
1/2 tsp cayenne pepper
250g pack Kale
190g pack Garden Peas
4 salad onions, thinly sliced
250g tub Italian Ricotta
3 medium Free Range Eggs
75g wholemeal breadcrumbs
Method. Preheat the oven to 200°C, gas mark 6. Cut the sweet potatoes into chunky chips and toss with a little oil and the cayenne. Spread out evenly in a large non-stick baking tray and roast for 25-30 minutes, stirring once or twice until tender and nicely browned.
2. Meanwhile, cook the kale in a large pan of boiling water for 1 minute, then add the peas and cook for a further 2 minutes until the kale has wilted. Drain well, then pat dry with kitchen paper and transfer the kale and peas to a food processor.
3. Grate the zest from the lemon, then add to the food processor with the remaining ingredients. Pulse to make a coarse mixture.
4. Heat a little oil in a large non-stick frying pan and cook spoonfuls of the mixture, in batches, for 4-5 minutes each side until golden. Keep warm in the oven while you cook the remainder – you should have 18 in total. Serve with the sweet potato chips and lemon wedges.
Enjoy ladies and please feel free to share your experiences or any suggestions you may have in the comments section below.
The Pregnancy Pantry x