Glorious Greens

Green vegetables are the foods most commonly missing in modern diets.

Learning to incorporate dark, leafy greens into the diet is essential to establishing a health body and immune system.

When you nourish yourself with greens, you may naturally crowd out the foods that make you sick.

Greens help build you internal rainforest and strengthen the blood and respiratory system.  Leafy green vegetables are also high-alkaline foods which may be beneficial to people exposed to higher amounts of pollution in urban areas.

The alkaline minerals in our bodies are used to neutralize acidic conditions caused by the environment.  Green vegetables will help to replenish our alkaline mineral stores and continue to filter out pollutants.

Green is associated with spring, the time of renewal, refreshment, and vital energy.

Nutritionally, greens are very high in calcium, magnesium, iron, potassium, phosphorus, zinc & vitamins A, C, E, & K.

They are loaded with fiber, folic acid, chlorophyll and many other micronutrients & phytochemicals.  Although choosing organic is recommended, eating non-organic greens is still preferable to not eating any greens at all!  Some of the proven and possible benefits of consuming dark leaft greens are;

• Blood purification
• Cancer prevention
• Improved circulation
• Strengthened immune system
• Promotion of healthy intestinal flora
• Promotion of subtle, light & flexible energy
• Improved liver, gall bladder & kidney function
• Cleared congestion, especially in lungs by reducing mucus

THERE ARE A WIDE VARIETY OF GREENS TO CHOOSE FROM, SO TRY TO FIND OPTIONS THAT YOU WILL ENJOY & EAT OFTEN

Broccoli is one option which is very popular among adults & children.  Also try to include bok choy, napa cabbage, kale, collards, watercress, mustard greens, dandelion and other dark green leafy vegetables.

Green cabbagae is great cooked or raw.  Arugula, endive, chicory, lettuce, mesclun & wild greens are generally eaten raw.

Spinach, swiss chard & beet greens are best eaten in moderation because they are high in oxalic acid which inhibits the absorption of the calcium in foods.

COOKING GREENS

Try a variety of methods like steaming, boiling, sauteing in oil, water sauteing, or waterless cooking.  Boiling helps greens plump and relax.  Boil for under a minute so the nutrients do not get lost in the water.

You can also drink the cooking water as a health-giving broth or tea if you’re using organic greens.  Steaming makes greens more fibrous and tight which helps you feel fuller, longer.  This is a great method to help curb your appetite for those trying to lose weight.  Raw salad is also a wonderful preparation for greens.  It’s refreshing, cooling and supplies live enzymes.

Ok I know what I’ll be eating for lunch today 🙂