Leafy greens are some of the easiest and most beneficial
vegetables to incorporate into your daily routine. Densely packed with energy
and nutrients, they grow upward to the sky, absorbing the sun’s light while
producing oxygen. Members of this royal green family include kale, collard
greens, Swiss chard, mustard greens, arugula, dandelion greens, broccoli rabe,
watercress, beet greens, bok choy, napa cabbage, green cabbage, spinach and
broccoli.
How do greens benefit our bodies? They are very high in calcium,
magnesium, iron, potassium, phosphorous and zinc, and are a powerhouse for
vitamins A, C, E and K. They are crammed full of fiber, folic acid, chlorophyll
and many other micronutrients and phytochemicals. Their color is associated
with spring, which is a time to renew and refresh vital energy. In traditional
Asian medicine, the color green is related to the liver, emotional stability
and creativity. Greens aid in purifying the blood, strengthening the immune
system, improving liver, gall bladder and kidney function, fighting depression,
clearing congestion, improving circulation and keeping your skin clear and
blemish free.
Leafy greens are the vegetables most missing from the American
diet, and many of us never learned how to prepare them. Start with the very
simple recipe below. Then each time you go to the market, pick up a new green
to try. Soon you’ll find your favorite greens and wonder how you ever lived
without them.
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