In winter, it’s more essential that you eat organic fruits and vegetables to remain healthy. As temperatures drop and the weather changes, your body needs to be able to cope, giving it it all the nutrients it needs. I Say Organic is happy to present a variety of exotic salad leaves: Kale, Green Lettuce, Swiss Chard, and Rocket Leaves. Here’s a little bit about where we’re getting them and how you can use them.
The origin of the leafies
We ensure that we source our veggies and produce as carefully as possible. Our exotic green leafies are sourced from regions as close by as Surajkund, Haryana and Himachal Pradesh. These veggies are seasonal in nature, and grow only in cooler climes. Sowed in September, these crops are harvested from October till January end.
What are they good for?
Be it Kale, Swiss Chard, Green Lettuce and Rocket or Arugula, the varieties I Say Organic has are mostly green, bordering on a bright, cheery colour. These leafy veggies are rich in vitamins, minerals, antioxidants and fibre. With all this good stuff, they’re great for fighting cancer, cholesterol, high blood pressure, inflammatory diseases like arthritis, cardio vascular issues, weight gain, weak immunity and ageing.
How can I use them?
We’ve found that there are five reliable ways to use these winter exotics. We’ve had a ball, experimenting and finding which one we like to eat how. Here’s how you can start:
Start with salads!
When your veggies and leafies are organic, you can eat them raw with confidence. And that way, you get not just their pure delicious flavour, but a whole host of benefits too! We love salads with nuts and cherry tomatoes for the sweetest combo – kale, in particular, has a slightly bitter taste and thus goes well with pine nuts and a sweeter veggie like tomato or cucumber, or even fruits. Toss arugula and green lettuce in a light dressing of olive oil and lemon juice. Arugula’s peppery flavour and chilli flakes make for a tongue-tingling treat, especially when combined with watermelon. Lettuce is great to add some crunch to a meal.
I Say Organic Power fact: Swiss chard should always be cooked or boiled before consumption because of its concentration of oxalic acid.
Saute salute! Oh, stir-fry, how do we love thee? Let us count the ways. With Swiss Chard all tangled up with onions, lettuce lightly sautéed and drizzled with honey chilli oil, delicious kale and broccoli – oh, the combinations are endless, as are the flavours. Rocket is the only leaf that we wouldn’t saute directly, but use instead as a bed for other sautéed veggies.
In sandwiches and pastas
Think of a Mumbai street-style sandwich, jazzed up by a crunchy layer of lettuce or peppery arugula. Are your mouths watering too? These exotic leafies are a great addition to sandwiches of all kinds, especially when you combine them in delicious combos. Lettuce leaves can also be used in wraps, instead of wheat-based wrappers. Swiss Chard can be used in place of spinach for our favourite broccoli sandwich – simply toss some garlic and red chilli flakes in hot oil, toss in the broccoli, cook for about three minutes, toss the Swiss chard in, cook for another three or four minutes and sandwich between bread. Yum! Arugula, Swiss Chard and Kale are also great for making pesto, lending their individual flavours to the green goddess of pasta sauces. You can vary the nuts you use for creamier or coarser textures.
Snack it up
Kale chips, anyone? Oh-so-yummy. Just drizzle some olive oil over the leaves and bake them in the microwave. Arugula chips are also a great idea – we particularly loved a combo of the two with hot tea . Arugula tends to crumble, and if that happens, just mix it up in a salad and munch away!
Now you know we love Michael Jackson, bad puns and exotic leafies. One of the easiest ways to consume these leafies is by blending them up into smoothies. Our new drink is with lettuce – blend lettuce with cucumber, lemon, ginger and green apple. Strain and shake with vodka and ice and serve with a sprig of mint. Delish!