Green leafy vegetables are the foods most missing in today’s diet. Learning to cook and eat greens is essential to creating health. When you nourish yourself with greens, you will naturally crowd out the unhealthy foods that can make you sick. Greens help strengthen the immune, circulatory and respiratory systems. Nutritionally, greens are very high in calcium, magnesium, iron, potassium, phosphorous, zinc and vitamins A, C, E and K. They are full of fiber, folic acid, chlorophyll and many other micronutrients and phyto-chemicals.
Some of the benefits from 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
There are so many greens to choose from. 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 one of my favorites. Rotate between bok choy, napa cabbage, kale, collards, watercress, mustard greens, broccoli rabe, dandelion and other leafy greens. Green cabbage is great in the form of sauerkraut or raw. Arugula, endive, chicory, lettuce, mesclun and wild greens are generally eaten raw, but can be consumed in any creative way you enjoy. Spinach, Swiss chard and beet greens are best eaten in moderation because they are high in oxalic acid, which depletes calcium from bones and teeth, and may lead to osteoporosis. Cook these vegetables with something rich like tofu, seeds, nuts, beans, or olive oil to balance the effects of the oxalic acid.
What’s you favorite green vegetable?
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