Going green(s)
Today is Theme Day here at the Science and Health Channel, and the theme is “going green”. Now usually this phrase is used to refer to the environment, but here at Veggie Chic I already talk about the environment a lot. We all know how good being a vegetarian is for the environment, after all (if you’re in doubt about this point, read about what the UN’s report had to say about livestock and the environment). So instead of dwelling on the environmental benefits of vegetarianism today, I’m going to talk about one of my all-time favorite foods: greens.
Leafy green vegetables (spinach, kale, lettuce, cabbage, chard, etc.) are basically some of the world’s best foods. Nutritionally speaking, they’re full of the good stuff. Leafy green veggies:
- are a fabulous source of minerals (such as iron and calcium)
- contain lots of Vitamin K, which has a whole host of glorious health benefits
- help reduce the risk of heart attack and stroke
- promote eye health in old age
- are full of fiber, filling you up without overloading you on carbs or calories
Seriously, there’s no reason not to pack as many green leafies into your diet as possible. They’re just so good for you (not to mention easy to prepare and delicious). Pick some up fresh at the market or grocery store, and keep a supply of frozen spinach and other greens on hand in the freezer. Challenge yourself to work some in to each and every meal.
How often do you eat leafy greens?
Hi,
Since I discovered green smoothies I eat more greens each day than I would have otherwise. A typical green smoothie would be about 60% fruit and the rest some green leaves.
For a long time I did not eat “greens” such as broccoli, chard, kale etc.. because I didn’t have a clue how to cook them. Until Chinese friends showed me how to cook broccoli and the day I received chard in my organic veg delivery box. Easy peasy!
As you said, when you know how many health benefits they bring, there’s no reason to stop eating them.
I eat my broccoli lightly stir-fried with garlic and oyster sauce (there are veggie options in Oriental supermarkets) served with brown rice and tofu. I love chard in cream sauce served on wholewheat pasta.
Elizabeth’s green smoothies must be a real vitamin bomb, but I haven’t had the guts to try yet….
Mmmm! I try to get in leafy green daily. I’m a fan of raw spinich and add it to nearly everything. In salads, diced and added to scrambled eggs or in a cheese quesodilla, or mixed into tomato sauce on a homemade pizza.
Green smoothies sound interesting. I’ll have to give them a try.
Green smoothies are the bomb. I been making them with two handfuls of spring mix and half a bannana, some blueberries…water. keeping the sugar low. The consistency is like that of a regular smoothie (ice texture) But it’s the leaves. amazing. Live forever. drink this.