It’s officially spring! Even better, it actually feels like spring! Bring on the flip flops and sundresses! Ok, ok, may be I am getting a little ahead of myself…but what we can talk about right now, at the start of spring, are green veggies – specifically dark leafy greens.
Mother Nature knows that we gain weight when it’s cold out; this used to be a mechanism of survival, and spring is a time to shed our coats, literally and figuratively. Leave it to Mother Nature to provide us the perfect antidote for the harshness of the winter season – spring and all of the gifts that come with it!
Spring is a time of growth and renewal. It’s time to clean out those dust-bunnies, both in our homes and bodies! Green vegetables are the foods most missing in modern diets. Nutritionally, greens are very high in calcium, magnesium, iron, potassium, phosphorous, zinc and vitamins A, C, E and K. They are crammed with fiber, folic acid, chlorophyll and many other important micronutrients and phyto-chemicals.
Benefits from eating dark leafy greens:
* Alkalizing
* Blood purification
* Cancer prevention
* Improved circulation
* Strengthened immune and respiratory systems
* Promotion of healthy intestinal flora
* Improved liver, gallbladder and kidney function
* Cleared congestion, especially in the lungs, by reducing mucus (Where are my allergy sufferers?!?)
So you get it. Greens are important. But how can you incorporate them into your daily routine? Here are my top two favorites.
Try green juice or a green smoothie. Blend raw greens with fruit and water for the perfect start to your morning or as an afternoon snack. Juicing is a great way to load up on nutrients that are easily digested and immediately absorbed into your bloodstream. This “liquid nutrition” provides an instant shot of vitamins, minerals, enzymes, protein and oxygen. To avoid a blood sugar spike and to maximize the benefits of juicing, use three vegetables for every piece of fruit. Drink your juice or smoothie on an empty stomach and wait at least 30 minutes before eating solid food to maximize the digestive process.
In case you’re wondering, buying a pre-packaged bottle at the store isn’t the same thing and provides very little, if any, benefit. Pasteurized juices are cooked at a minimum of 145 degrees and have a longer shelf life, but lack the enzymes needed to make any positive impact on your health. If you check the ingredient list, I bet you’ll also find lots of artificial stuff added to your juice like sweeteners, colors, flavors and preservatives.
I’m loving this recipe for my morning green smoothie.
Ingredients:
3 stalks of kale
About 4 inches of a cucumber chopped into slices
1 banana
A handful of frozen blueberries
1 cup of water
Directions:
Tear kale into big pieces and place into a blender. Add remaining ingredients and blend thoroughly.
Pour into glass. Add some ice to your glass if you prefer it chilled.
Make greens the main part of your meal. Notice how much space the greens take up on the plate compared to the rice and fish. This southern-style inspired greens recipe is very flavorful and can go with just about anything. I added a spoon full of brown rice and salmon baked with garlic and lemon juice. Simple and delicious. Who says you have to be a gourmet chef to make a tasty meal?
Ingredients:
2 cups vegetable broth
1 head collard greens
1 head swiss chard
1 red onion, coarsely chopped
3 tablespoons apple cider vinegar
2 teaspoons paprika
3 cloves garlic, chopped
Directions:
Pour vegetable broth into large pot and add high heat
Chop onion and garlic. Add it to the pot.
While the broth, onion, garlic mixture is heating, get started on the greens. Remove the stems and cut the leaves into large bite size pieces.
Once the broth is boiling, turn the heat on low. Add the paprika and apple cider vinegar.
Add the greens and use a spoon to coat the greens in the broth. The greens should start to wilt.
Simmer for 15 to 20 minutes.
