Glory to All Things.... GREEN

Green vegetables are almost non-existent in most people's diets. Learning to cook and eat greens is essential to detoxing, beauty and health. When you nourish your beautiful body with with greens, you will naturally crowd out the nasty foods that age and make you sick. Greens help alkalize the body, sweep out waste and build up  strengthening the blood and respiratory system. Green is associated with spring, the time of renewal, refreshment and vital energy.

Nutritionally, greens are very high in calcium, magnesium, iron, potassium, phosphorous, zinc and vitamins A, C, E and K. No kidding! They are chock full of fiber, folic acid, chlorophyll and many other micro-nutrients and phytochemicals. Green vegetable average about 50 percent of total calories in the form of PROTEIN! Whenever possible, choose organic. But eating non-organic greens is much better than not eating any greens at all.

Some of the benefits of eating dark leafy greens are:

-Blood purification
-Cancer prevention
-Improved circulation
-Strengthened immune system
-Promotion of healthy intestinal flora
-Promotion of subtle, light and flexible energy
-Lifted spirit and elimination of depression
-Improved liver, gall bladder and kidney function
-Cleared congestion, especially in lungs by reducing mucus 
The possible greens choices are endless. Find greens that you love and eat them often. When you get bored with your favorites, be adventurous and try greens that you’ve never heard of before. Broccoli is very popular among adults and children. Each stem is like a tree trunk, giving you strong, grounding energy. Rotate between spinach, swiss chard, bok choy, napa cabbage, kale (my favorite), collards, watercress, mustard greens, broccoli rabe, dandelion and other leafy greens. Green cabbage is great cooked or raw, or in the form of sauerkraut. Arugula, endive, chicory, lettuce, mesclun and wild greens are generally eaten raw, but can be consumed in any creative way you enjoy.  

Cooking Greens

Try a variety of methods like steaming, boiling, sautéing in healthy oils, or lightly pickling, as in a pressed salad. Boiling makes greens plump and relaxed. Boil for under a minute so that the nutrients in the greens 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 is great for people who are trying to lose weight. Raw salad is also a wonderful preparation for greens, or adding them to a smoothie (my favorite). It’s refreshing, cooling and supplies live super charged enzymes.

When some people hear “leafy green vegetables,” they often think of iceberg lettuce, but the ordinary, pale lettuce in restaurant salads does not come close to the power-packed goodness of other greens. Get into the habit of adding these dark, leafy green vegetables to your daily diet. Feeling green yet? Try it out something new, see how you feel... your new energized body will thank you. 


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