The number one thing you can do today to improve your health and boost
your energy is eat leafy greens. This simple act has powerful implications.
In his book, Integrative
Nutrition, author Joshua Rosenthal describes it this way: “Greens help
build our internal rainforest and strengthen our circulatory and respiratory
system.” He goes on to say that the color green aligns with spring, “a time of
renewal, refreshment, and vital energy.”
Indeed, the list of beneficial properties offered by greens is long and
includes everything from improving circulation and liver function to
strengthening the immune system, clearing congestion, and promoting healthy gut
flora.
Here at The Monument Market, we are overflowing with greens. We have organic, locally grown spinach, kale, swiss chard and broccoli. All ready for the taking.
Greens provide a whole host of valuable nutrients, micronutrients, and
phytonutrients such as:
· Calcium
· Magnesium
· Iron
· Potassium
· Phosphorous
· Zinc
· Vitamins A, C, and
K
· Fiber
· Folate
· Chlorophyll
Chlorophyll (found in all green vegetables) is a powerful blood builder
akin to liquid oxygen! If you are trying to get pregnant, you can benefit from
the high folate content in greens. And if you need to increase your calcium
intake, leafy greens beats milk because it doesn’t put the body into an acidic
state the way dairy does. Greens with significant amounts of calcium include
cooked beet greens, kale, dandelion greens, collards, parsley, turnip greens,
and watercress. (An interesting aside: the ancient Greek physician Hippocrates, who said “let food be thy medicine,” relied so
heavily on the healing powers of watercress that he built his first hospital
next to a stream so he could grow it.)
Other greens to rotate into your diet include spinach, cabbage, mesclun,
bok choy, broccoli, and broccoli rabe.
Here are some easy ways to eat more greens:
-Drink them in the morning! Start off your day with an alkalizing green
smoothie by mixing the following ingredients in a high-speed blender:
Handful watercress, kale, or Swiss chard
Handful parsley or cilantro
1-2 stalks organic celery
1/2 cuke (peeled)
1 organic apple (peeled and cored)
Juice of 1 lemon
Thumb-sized knob of fresh ginger (peeled)
Filtered water (amount depends on desired thickness)
-Drink the broth or “tea” that’s leftover in
the pan after briefly steaming or boiling your greens.
-Grow your own greens either in a container on
your porch, in a raised garden bed in your yard, or in a community garden.
Alternatively, seek out fresh greens at the farmer’s market or join a CSA to
ensure regular delivery of them!
-Get into the habit of having a simple raw
mixed greens or kale salad with lunch and dinner.
-Add such green algae superfood supplements as
spirulina and chlorella to your daily routine for an added dose of
disease-fighting phytochemicals.
Once you crowd out other foods with these
nourishing plant-based options, you’ll be glowing with so much positive energy
your friends will be green with envy.
Make plans to stop The Market today and get your green on.
To Your Health,
Sandra
In house Nutrition Consultant
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