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Kale, Persimmon Salad: Easy To Make And Good For Your Body

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This wonderful kale salad mixes pomegranate and a fresh honey, orange-lemon juice dressing–delicious! Natural Chef Sorrel shows Phoebe Chongchua from The Plant-Based Diet how quick and easy it is to make. The ingredients come from her farm in Fallbrook, California.
Kale is a dark leafy lettuce that is high in antioxidants and fiber. While the taste of it alone might not be appealing to some, it can be phenomenal when juiced or used in a salad with a light dressing. Many health experts believe kale is critical to fight against cancer, heart disease, and age-related diseases. Just a cup of raw kale is a great source of, among other nutrients, calcium (90mg), Vitamin C (80mg), magnesium (15mg), potassium (299mg), and more. It has zero fat. Zero cholesterol and few carbohydrate calories. Because it has very only two grams of protein in a raw cup, it’s good to combine this in a meal that includes more protein such as beans and grains like quinoa or a small piece of fish. Combined these nutrients from raw kale help with your overall health from your body’s own defense system to keeping homocysteine levels down which is believed to help prevent heart disease, dementia, and osteoporosis bone fractures. Watch the video for a delicious kale salad recipe.


Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at

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