Cooking with Kale
|235 x 200 x 21 mm (H x W x D)
|New Holland Publishers
|2 Apr 2015
|Cookery / food & drink etc / Health & wholefood cookery
Kale is being called the new beef , the queen of greens and a nutritional powerhouse. Kale is low in calorie, high in fiber and has zero fat. It is one of the healthiest vegetables around and one way to be sure to enjoy the maximum nutrition and flavour from kale is to cook it properly.
With over 70 new recipes and stunning photography, Rena gives easy recipes on cooking with Kale, and shows the health benefits from using Kale as a main ingredient or part of your meal.
Living for the last 28 years in the north western outskirts of Sydney, Rena has written her book Cooking with Quinoa to raise awareness of the versatility and health benefits of its many uses in everyday meals, and the fact that it is a food that can be enjoyed by everyone including people with gluten and wheat intolerances. Rena has some 20 years cooking experience as a recipe developer; held cooking classes on Mediterranean cooking; and assisted Geoff Janz and Lyndey Milan in cooking demonstrations. Rena is an established author having previously published Greek Cooking and How to Prepare Stuffings.