This week we kicked off 2017 with our first lunch and learn!
We learned a lot from the Danger (Dan & Jinger) Show about the health benefits of kale:
- One cup of chopped raw kale provides more than 100% of the recommended daily amount of vitamins A and K
- Kale has a good balance of omega-3 and omega-6 fatty acids, necessary for heart health
- Kale is also a good source of potassium, with about 8 percent of the recommended daily intake per cup but significantly fewer calories than most high-potassium foods
- With one cup of cooked kale containing 10 percent of daily fiber needs, this leafy green can be helpful for those managing diabetes
- Research suggests that kale is likely most helpful in protecting against bladder, breast, colon, ovary and prostate cancers
- Kale is especially abundant in two carotenoids, lutein and zeaxanthin, both of which act like sunglass filters and help prevent damage to the eyes from excessive exposure to ultraviolet light.
Meghan Kern shared with us the different tools available to assist those with vision issues. The State Services for the Blind has many tools and resources: large button phones, large print calendars, audio books, magnifiers, light & dark glasses, and many many more.
If you are interested in some of the resources the State Services for the Blind has please give us a call and we’ll put you in touch with Meghan.
2 quarts chicken stock
3 pieces of bacon
1 onion, diced
4 potatoes, peeled and diced
1 lbs Italian sausage
3 cloves garlic, minced
1 Tbsp olive oil
1/2 bunch kale
3/4 cup half & half
6 cups water
1 tsp salt
Dash red pepper flakes
Dash black pepper
Bring stock and water to boil. Add potatoes. In skillet cook bacon until done and remove. Saute the onion in bacon grease until almost caramelized. Remove and put into boiling stock. In same skillet add olive oil and cook Italian sausage. Add garlic with sausage and cook until sausage is done. Add mixture to stock. Once potatoes are done reduce heat and add cream, salt, pepper. Add kale before serving.