Vitamin WHAT? Oh, K!

It’s one of the lesser known, and frankly underrated, nutrients in our food (Vitamin C and those Omegas keep hogging the spotlight). An important part of the blood clotting process, Vitamin K is a crucial part of maintaining a healthy body. Found in leafy greens, including the ever-present kale, spinach, and in animal products, it’s not difficult to get your fill of this important nutrient.

After doing some research, I learned that there are two different kinds of naturally occurring Vitamin K: K1 and K2.

K1 is found in the previously mentioned leafy greens and other green vegetables including broccoli and asparagus. Your body absorbs it better when combined with a fat such as butter or oil, or some fruits like avocado (smoothies anyone?).

K2 is found in eggs, meat, aged cheeses (they’re Gouda for you), fermented vegetables like natto, a slimy fermented soybean dish (I’ll just stick to tofu, thank you), as well as sauerkraut and kefir.

Worried you aren’t getting enough? You can easily make a salad, sauté some spinach, or snack on some gouda or brie.

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Sorry for the lack of posts (AGAIN), I’ve been drowning in the world of retail… this girl has student loans to pay off. I am making it my 2015 resolution to post more regularly.

Coming soon: Get ready for the first “Treat Yo’ Self Thursday,” a weekly installment of not-so-healthy but delicious treats from my favorite bakeries/cafés/restaurants etc. and/or an original recipe. Also keep your eyes peeled for a holiday post and a big announcement!

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