Superfood enthusiasts have long had Wednesday, October 1st circled on their calendars. It’s National Kale Day, a country-wide celebration of our favorite green leafy vegetable.

Wellwellwell contributor Dr. Drew Ramsey has already shared many of the benefits of kale and assured us that it isn’t just a diet fad—kale is here to stay. While a salad is the easy and popular way to enjoy the power plant, there are several other delectable preparations that you may or may not have heard of before. In fact, Dr. Ramsey and chef Jennifer Iserloh came up with fifty in their book 50 Shades of Kale.

In order to get your taste buds tickling in anticipation of National Kale Day, we have three exclusive recipes from their cookbook. Head to your local farmers’ market and grab some kale—it’s time to get creative in the kitchen!

Kale-onaise

Kale-onaise

Kale-onaise

Dress up any dip, sandwich or dressing with this flavorful and healthy mayo that also offers the nutrient value of raw kale and fresh garlic. This creamy condiment will soon take the place of butter on your breakfast toast. Go ahead, we won’t watch. Spread em’.

2 cups packed chopped kale
½ teaspoon sea salt
2 garlic cloves, chopped
1 cup mayonnaise (organic if possible)
Zest and juice of 1 lemon

In a food processor, combine the kale leaves, salt and garlic. Process until finely chopped. Add in the mayonnaise and lemon zest, lemon juice and process until smooth. Makes 3 cups.

 

Kaleslaw

Kaleslaw

You may not think of coleslaw as sexy, and you’d be right—most coleslaw is far from a turn-on. But this colorful, lighter version brings the sexy back with superfoods like carrots and red, yellow or orange bell peppers. It’s also a great way to enjoy your kale in the raw.

1 10-ounce bunch kale, stemmed and roughly chopped (about 10 cups)
6 carrots
1 red, yellow, or orange bell pepper, cored, seeded, diced or thinly sliced
1 ½ cups kale-onaise (recipe above)

Fit a food processor with a shredder attachment. Shred the kale and carrots and transfer both to a large bowl. Add the bell pepper and Kale-onaise and toss well. Cover and refrigerate at least 1 hour or up to overnight before serving. Serves 8.

 

Chocolate Kale Fudge Pop

Chocolate Kale Pops

These rich, indulgent fudge pops get a boost of fiber thanks to a hearty dose of kale. You might not think of fiber as sexy, but getting adequate fiber can lead to flatter abs and clearer skin. Fiber also helps to maintain the balance of healthy bacteria in your intestinal tract, which promotes immunity and can even enhance your libido. Seconds, anyone?

1 cup granulated sugar
1 cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground coriander
2 cups warm water
1 cup torn kale leaves

– In a large saucepan, combine all ingredients except kale and add the warm water. Bring to a boil, then reduce the heat and simmer for 2 to 3 minutes stirring occasionally until the mixture is smooth and thick. Remove from the heat and cool to room temperature. Place kale in a food processor and pulse until finely chopped. Stir the kale into the chocolate mixture and divide it among 8 ice pop molds and insert ice pop sticks.

-Freeze for at least 4 hours before serving. The pops will keep for up to 3 weeks in an airtight container in the freezer. Serves 8.