K is for Vitamin K: Superfoods Rich in Vitamin K!

Vitamin K is necessary for a wide variety of bodily functions, including normal blood clotting, antioxidant activity and bone health. Strengthening the composition of our bones, vitamin K also prevents calcium build-up in our tissue.

Foods rich in Vitamin K are dark leafy greens like Kale, Collard Greens, Spinach, Turnip Greens, Beet Green, Dandelion Greens, Brussel Sprouts and a few herbs too.

Kale is one of the healthiest vegetables considered as super food, especially rich in the often forgotten Vitamin K. Aside from being rich in Vitamin K the various health benefits of Kale are:  antioxidants, anti inflammatory, anti cancer, high fiber, detox, beta-carotene, Vitamin A, Vitamin C, and Calcium. I am assuming by now you are getting a fair reason to include kale in your diet.

I am partial to kale simply as it stands its ground in soups and provides a hearty base for them. Especially Ribolitta (Italian Bread Soup). With summer at our heels, here’s a lighter version of an Italian soup called Pasta Fagioli. And for the fitness geeks, who like myself tend to exercise first thing in the morning, I am sharing a kale based smoothie for your recovery formula.

Here’s to a long and healthy life!!

Rejuvenating Smoothie


  • 1/2 cup flat-leaf parsley (leaves and stems)
  • 4 kale leaves (center ribs removed)
  • 1 cup frozen organic berries
  • 1 banana
  • 1 tsp agave syrup
  • 1 scoop protein whey


  1. Puree ingredients with one cup water until smooth. If you like your smoothie thinner, add additional 1/2 cup water or yogurt.


Pasta Fagioli



  • 5 cloves garlic, diced
  • 1 small onion, diced
  • 1 teaspoon red pepper flakes, or more to taste
  • 1 teaspoon finely chopped fresh rosemary
  • 2-ounce piece pancetta, diced (vegetarians can omit it)
  • 1 28oz can whole San Marzano tomatoes, crushed by hand
  • Kosher salt and pepper to taste
  • 1 cup dried cranberry or red kidney beans, ( soaked overnight)
  • 2 bay leaves
  • 2 cups small shell pasta
  • 1 bunch kale, stems and ribs discarded, leaves chopped
  • fresh parsley
  • Parmesan, and more for topping
  • Best quality olive oil for drizzling
  1. In a large pot over medium heat saute garlic, onion, red pepper flakes, rosemary and pancetta, till lightly brown. Stir in the tomatoes, salt,  beans, 3 quarts water,  and bay leaves. Bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour approximately.
  2. Meanwhile cook the pasta as per package instructions until al dente.
  3. Add cooked pasta and kale to the soup. Cook for 15 minutes till kale is tender.
  4. Serve hot drizzled with olive oil, Parmesan cheese, chopped parsley, and generous sprinkle of black pepper.


Recipe adapted from food network.



Short URL: http://tinyurl.com/7on2vqt


  1. Oh, this looks a really rejuvenating smoothie. Will surely try it this weekend. As I’m a kale (a good source of vitamin K) lover, definitely I would enjoy it. Thanks for sharing! 🙂

  2. You know… I’m always giving my rabbit kale and other dark leafy green vegetables but never incorporate them into my diet because I don’t know what to do with them. Definitely going to try these soups!

Comments are closed.