8 Benefits of Eating Dark Leafy Greens on a Regular Basis
There are a wide variety of greens available year round, so explore options that you can enjoy and eat often. If you get bored with your favorites, be adventurous and experiment with new vegetables that you’ve never tried before.
Greens are a big deal! My coaching clients often hear me talk about eating Real Food. I know that cooking at home can be a challenge. Somewhere at the intersection of Real Food and Cooking Convenience, perhaps you can introduce more foods for your good health. Here’s what you need to know!
Common leafy vegetable options include bok choy, napa cabbage, kale, collards, watercress, mustard greens, broccoli rabe, and dandelion. 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 inhibits the absorption of the calcium in these foods. Rotate a variety of fresh vegetables into your diet to achieve the maximum benefits.
These 8 Benefits to your Body are worthy of your effort!
- Brain support
- Cancer prevention
- Improved circulation
- Strengthened immune system
- Promotion of healthy intestinal flora
- Promotion of subtle, light, and flexible energy
- Improved liver, gall bladder, and kidney function
- Cleared congestion by reducing mucus
Let’s Start Cooking!
Cooking new foods doesn’t have to be intimidating! Try a variety of methods like steaming, boiling, sautéing in oil, water sautéing, waterless cooking, or light pickling. Boiling helps greens plump and relax. Boil for under a minute to avoid losing nutrients in the water. You can also drink the cooking water as a health-giving broth or tea if you’re using organic greens. Steaming makes leafy vegetables is refreshing, cooling, and supplies liver enzymes.