Eat Your Greens!

Eat Your Greens! We have heard this for years and greens pack the punch of vitamins and minerals that help with overall health, including Vitamins A, C, K, folate, calcium,potassium, magnesium and iron. They provide anti--inflammatory processes, bone health, antioxidants, and are good for brain and memory functions. The chlorophyll in greens act as a natural detoxifier. 

 Salad greens are one of the first types of produce ready for picking in the spring. Spinach, mixed lettuces, and arugula are just a few that can be picked small as they are thinned out or picked when the leaves grow a bit larger. 

Arugula is a bitter type of green that can be eaten alone or mixed with other salad greens for an easy salad. Adding rinsed garbanzo beans, fresh lemon juice, a drizzle of good olive oil, a pinch of salt and some pepitas (pumpkin seeds) is an easy lunch or side dish. A small amount of fresh grated parmesan cheese (if tolerated) is a nice complement. 

A simple Spinach and Strawberry salad is a great way to celebrate fresh leaf spinach and strawberries- one of the first fruits of the New England season. Toasted pecans and a small amount of goat cheese finishes this salad with additional flavor. Blending a handful of strawberries with a tablespoon of balsamic vinegar and 1/4 cup of extra virgin olive oil truly highlights the strawberries. 

Year round it is easy to find beets, apples and carrots. A simple raw salad of these three either grated or julienned and topped with olive oil and a little fresh lemon juice, salt and pepper is an easy side dish but also great on a bed of lettuce or with fresh fish. 

Grow your own or visit a local farm stand or farmers' market.... and Eat Your Greens, for better health.