It’s easy being green
What comes to mind when you hear "leafy green vegetables?" Kale? Bok choy? Or, does iceberg lettuce count? Any which way you cut it, leafy greens are lacking in the American diet. Sure, they can be a bit intimidating at first, but once you learn how to prepare and cook them, you’ll find it easier to incorporate them into your daily meals.
Greens are high in calcium, magnesium, iron, potassium and vitamins A, C, E and K. They’re great sources of fiber and filled with folic acid, chlorophyll and other nutrients to keep our bodies healthy and strong. Looking to boost your immunity for cold and flu season? Greens strengthen our circulatory and respiratory system. You can improve your body’s resistance naturally by piling your plate with greens.
The next time you’re in your local farmer’s market or the produce section of your grocery store, pick out a new green for the week. Mix spinach or arugula into salads, toss some collards or cabbage into soups, steam kale or broccoli for a tasty side-dish and add bok choy to your favorite stir-fry.
Here are some tips for making your green veggies more exciting and flavorful.
After cooking, add 1 tablespoon olive oil or toasted sesame oil to every 2 cups of veggies
Add 2 bay leaves or 1 teaspoon cumin seeds to the cooking water
Sprinkle cooked veggies with toasted pumpkin, sesame, flax or sunflower seeds
Sprinkled greens with fresh herbs: mint, dill, basil, parsley, cilantro or scallion
Use tamari soy sauce or umeboshi vinegar to add extra flavor
Squeeze fresh lemon juice over steamed veggies
Stir-fry veggies with a pinch of sea salt, olive oil and garlic
What green will you try this week? Need help getting started? Check out this week’s recipe on Facebook.