Kale University is the result of a beautiful friendship between four friends who met because of their love of raw vegan food.I ‘m a vegan raw food chef, a coach in the kitchen, a facilitator of whole-food nutritional classes and I love to engage in public and private speaking events.I specialize in formulating nutritional plans and menus to help your body cleanse and to counter-act any health concerns.My specialty is to help shed light on what healing foods to eat with a meal plan and recipes to address your health opportunity.Pairing up with Ken, Joel and Suzanne was easy since we have the same views on spreading the message of health, hence Kale U birth.I spent many summers living on glaciers in Alaska which has taught me to work well with others and enjoy the natural beauty of the earth.I spend most of my time now pouring through tutorials and case studies for web technologies so I can help others produce good results in their online ventures.I always wanted more of a six-pack, but rather than clean up my diet, it only occurred to me to put in more time in the weight room, in the pool and on the tennis court.The food I did manage to eat was mostly junk that no doubt perked me up for about half an hour and then induced an inevitable during the double period after lunch.I started to dabble in vegetarianism in college because I was drawn to participate in a local Buddhist retreat at Deer Park Monastery.Eating in silence, chewing each bite, thinking about how no animals were harmed in the making of the meal, waking up at 5am to gentle gongs and the nuns’ beautiful chanting… ending the day with walking meditation by the light of the full moon… it was absolutely magical.I’d worked at Barnes and Noble for years, so I had the fortunate opportunity to read any book I wanted to put my hands on, and I did.My favorite meal in the world is my mom’s teriyaki chicken with baked potatoes with butter, sour cream and peas.Second favorite is tostadas with ground turkey, sour cream, cheese and all the other fixings- it’s healthy and no part of that needs to change!I read the first few pages… then within a few days of my hands being glued to the book, tears were occasionally streaming down my face, and my pencil was marking off sections and quotes.Then as the shock of the book began to wear off, and after living on basic salads for months, I started to get hungry for everything I used to eat.Being clueless about how to actually make healthy dishes that tasted good, I figured if I ate some cheese, and then a little fish and turkey, it would be ok- I was working out a lot, so I “needed it.” Then over time I even went back to eating practically anything as long as it wasn’t ground beef.I felt my hunger and nutritional needs were met when I focused on a variety of simple, fresh fruits and vegetables.Doing the work to become conscious about my eating, and leaning to see food as a way to fuel my body and love myself has been a journey that’s been well worth every step.I support you in making small steps every day to love yourself, and to be more yourself- the you that you envision, to create the you that you dream of being! .
Prior to taking on his development duties, he spent eight years as the director of athletic communications where he oversaw all aspects of sports information, public relations, game day management, and was the primary webmaster for GoExplorers.com.A 1995 maxima cum laude graduate of La Salle's Department of Communication, Beers is currently working in his 27th season in professional and collegiate sports. .
Kale and Taylor of Nine University: A Success Story to Inspire People
Fortunately, two men have figured out the key to success for Amazon FBA, and they are sharing it with their students, no secrets held back.The seller does all the marketing, but Amazon provides the customer base and handles the shipment logistics and returns, making it an easy win for individuals who want to start an eCommerce store, but can't afford to spend the time or money on their own warehouse, shipment team, or cover returns costs.This astonishing achievement was noticed by several schools, and he received a scholarship to 17 universities of his choice, including Harvard, opening a world of opportunity for him.While he was studying, hanging out with friends, playing basketball, and enjoying life as an average teenager, he had an entrepreneurial mind at work.His turning point was when he broke his hand and had to sit out 15 games, which gave him a lot of time to think about what he wanted to do in life.The first products he ever sold were lights for cornhole with would enable the players to identify which board was which based on team colors.As Taylor learned more about Kale's process in Amazon FBA, he knew it would be a revolutionary moment in both their lives, and he wanted in.Taylor invested the first capital that they needed to get their FBA business off the ground and creating real trials and tests to pin down the platform's formula to success.Over a few short years and a few bumps here and there, Kale and Taylor scaled their Amazon FBA business to a consistent 6-figures, having mastered the formula to success on the platform.They wanted to prevent other Amazon sellers from having to experience the hardships that come with the common mistakes, help propel others forward with their knowledge, and offer real, tangible solutions with their one-on-one coaching. .
What's in Kale (or a Pear) that Seems to Lower Alzheimer's Risk
Study members who followed a regimen with the highest flavonol levels—the top fifth—had a 48 percent lower risk of receiving an Alzheimer’s diagnosis than those in the bottom quintile.As the study progressed, 28 people in the top flavanol group of 186 study members, or 15 percent, went on to develop Alzheimer’s.“At this point,” he adds, “people should not put too much stock in specific nutrients—including subsets of flavonols—for reducing dementia risk until more research is done.Rather they should focus on eating an overall healthy diet.”.Also, getting your kaempferol from kale may be better than searching online for a supplement that contains the molecule.The Neurology study did not include a control group, so it was not able to establish a cause-and-effect relationship between dietary patterns and lowered risk. .
Kales are considered to be closer to wild cabbage than most of the many domesticated forms of Brassica oleracea.Kale originates from Northern Middle English cale (compare Scots kail) for various cabbages.Kale originated in the eastern Mediterranean and Asia Minor, where it was cultivated for food beginning by 2000 BCE at the latest. At the time, kale was widely grown in Croatia mostly because it was easy to grow and inexpensive, and could desalinate soil. For most of the twentieth century, kale was primarily used in the United States for decorative purposes; it became more popular as an edible vegetable in the 1990s due to its nutritional value.During World War II, the cultivation of kale (and other vegetables) in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients missing from a diet because of rationing.Kale is usually an annual plant grown from seed with a wide range of germination temperatures.Many varieties of kale and cabbage are grown mainly for ornamental leaves that are brilliant white, red, pink, lavender, blue or violet in the interior of the rosette.Raw kale is composed of 84% water, 9% carbohydrates, 4% protein, and 1% fat (table).In a 100 g (3+1⁄2 oz) serving, raw kale provides 207 kilojoules (49 kilocalories) of food energy and a large amount of vitamin K at 3.7 times the Daily Value (DV) (table).Kale is a good source (10–19% DV) of thiamin, riboflavin, pantothenic acid, vitamin E and several dietary minerals, including iron, calcium, magnesium, potassium, and phosphorus (see table "Kale, raw").Boiling kale decreases the level of glucosinate compounds, whereas steaming, microwaving or stir frying does not cause significant loss.In the Netherlands, a traditional winter dish called "boerenkoolstamppot" is a mix of curly kale and mashed potatoes, sometimes with fried bacon, and served with rookworst ("smoked sausage").In Italy, cavolo nero kale is an ingredient of the Tuscan soup ribollita.A traditional Portuguese soup, caldo verde, combines pureed potatoes, very finely sliced kale, olive oil and salt.In Scotland, kale provided such a base for a traditional diet that the word in some Scots dialects is synonymous with food.In Ireland, kale is mixed with mashed potatoes to make the traditional dish colcannon. In Cuthbertson's book Autumn in Kyle and the charm of Cunninghame, he states that Kilmaurs in East Ayrshire was famous for its kale, which was an important foodstuff.The locals agreed, but a gentle roasting on a shovel over a coal fire ensured that the seeds never germinated.