Eat Greens

There are more than 1,000 vegetables on the planet…

Can you guess which two are the most popular?

Potatoes! (Bet you knew that already.) Followed closely by carrots.

Another question: Do you know which veggies are on the top of the “least liked” list?

LEAFY GREENS: THE HEALTH POWERHOUSE

In North America, dark leafy greens like chard, arugula, mustard greens, and bok choy are eaten less frequently than any other veggie.

It’s a shame, because dark leafy greens are high in calcium, magnesium, iron, potassium, phosophorous, zinc, and vitamins A, C, E and K. They’re crammed with fiber, folic acid, chlorophyll and lots of other micronutrients and phytochemicals.

All said, these greens pack a nutritional punch that keeps your body and mind working at optimal levels. Incorporate them into your diet, and enjoy their many benefits, such as:
• eliminating blood toxins
• preventing cancer
• improving circulation
• strengthening the immune system
• a feeling of well-being and the elimination of depression
• promoting healthy intestinal flora
• improving liver, gallbladder and kidney function
• clearing lung congestion and reducing mucus

Greens are easy to cook—just wash and go! You can pick any variety of prep, including:
• steaming
• boiling
• sautéing in oil
• sautéing in water or broth
• stir-frying with other ingredients
• chopping and adding to salad

Or you can try this fun recipe—it’s converted countless people into kale lovers!

Kale Chips
Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4 or more

Ingredients
1 to 2 bunches of kale, washed
Olive oil

Directions
• Preheat oven to 425 degrees.
• Remove kale from stalk, leaving the greens in large pieces.
• Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over kale.
Put kale on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on it as it can burn quickly.
• Turn the kale over and bake with the other side up. Remove and serve.

TIP: Sprinkle with grated Parmesan cheese, chili powder or your favorite spices for a change of pace.

TIP: Grab a new cookbook that inspires you to enjoy new greens in new ways! My current fave is Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves, by Nava Atlas

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