Erin Moraghan runs Revkor™ with her superstar partner Angela Rivard. She is a writer, Revkor™ instructor, yoga teacher, and business-builder. But who really cares? We’re here to talk about kale and muscles. Let’s do this!


A couple years ago I was feeling insanely low on energy, so I bought a Vitamix and started drinking like, a bazillion green smoothies because I’m a yoga teacher and green smoothies and sage smudges are our answers to life’s problems.

I loaded those babies up with all kinds of superfoods too - you name it: goji berries, maca, chaga, spirulina…I was blending my way to super-human levels of energy!  So why did I feel like crap?

I visited my naturopath and she told me the kale I was consuming could be at fault.  (Insert sudden-stop sound effect.)

WHAT??  The green stuff so stiff and cardboard-like that supermarkets use it in their meat displays?

Screen Shot 2015-04-26 at 9.14.32 PM


Apparently kale, something I was pretending to love, was blasting my thyroid with goitrogens and oxalic acid.  And kale wasn’t the only culprit, it was all cruciferous veggies!  She also said that, while I was eating the stuff by the box-load, even a small amount could impact hormone levels.

Come again?

Yes.  Turns out raw foodies might have a little glitch in their philosophy about uncooked foods being a whole awesome thing.

For the record, I am about the farthest thing from a nutrition expert.  I was raised in a family that believed a Cadbury Fruit and Nut bar was a well-balanced healthy meal because it contained dairy, fibre and protein. All I can do is share with you what I learned.

Here’s what my naturopath shared with me about why you should de-lucifer your crucifers by ensuring these super-nutritious veggies are cooked:

Apparently raw goitrogenic veggies can inhibit the thyroid’s uptake of iodine.  Since your thyroid is so incredibly important, it seems like a good idea not to mess with it.  Here’s a great link that tells you more about it.

Crucifers include kale, collard greens, cauliflower, cabbage, arugula, bok choy and every veggie-lover’s favourite - broccoli.

Here’s how I cook the devil out of my greens to prep them for smoothies:

I like to prep my smoothie/protein shake ingredients each week so that making my breakfast and post-workout shake is a breeze. Here’s what I do with my greens:

  • Take two big bunches of kale and a bunch of spinach (spinach is high in oxalic acid).
  • Put a great big pot of water on to boil and add a little pink himalayan salt.
  • Bring to a rolling boil and add your greens, setting the timer for 7 minutes.
  • Remove your greens and strain…let cool.
  • Wring the hell out of those little fellas to get all the chemicals out.
  • Toss them in your blender with a little water and spirulina.

By now your greens should look so healthy and amazing that you should be feeling pretty good about yourself.  Feel free to balance all this healthiness out by enjoying a little Pinot while you prep.  I mean, we don’t want to become those people.

I like to pour my green goop into silicone muffin tips and freeze into little pucks, so that each time I make a smoothie I’ve got a de-lucifered ball of healthy, green goodness handy all week long!

Know more about why certain veggies should be cooked?  Share on our social media or comment below!  And again…I’m definitely not a nutrition expert so it’s highly possible that boiling your greens is a colossal waste of time but hey, at least you got to enjoy that glass of vino.

Happy Shredding revNATION!

Oh, and to reward you for spending the last two minutes reading about kale and hormones, here’s one of my favourite recipes for green-smoothie goodness:

Orange Revsicle Smoothie:


  • Whole peeled orange
  • 2 tbsp organic, unsweetened shredded coconut
  • 1 scoop plain hemp protein
  • 1 blob of frozen greens : )
  • 1 pitted date
  • 1/4 cup of organic coconut milk
  • 1 tbsp hemp hearts
  • ice
  • 1/2 cup distilled water.

Oh yah.