Add more greens into your glass, plate and bowl.
Preparing healthy food for oneself is an act of self care. Eating more greens, just like moving your body in the morning, is a good year round practice, but especially important in Springtime. By eating nature’s local seasonal bounty, we take in what the earth produces right in our ecosystem, helping us find balance in all areas of our being.
Ensure the color GREEN is a part of your meals.
According to Ayurveda, the taste of greens is bitter, which helps us to clear out the excess waste (and possibly weight) that have accumulated over the winter months. The bitter taste helps to balance earth and water elements, and their heavy, dense and cool qualities that predominate in early Spring. Eating more greens help to retrain our palates away from the sweet and salty tastes so prominent in the western diet. Look for leafy varieties of lettuce, spinach, kale, Swiss chard, and bok choy. Wild greens, including lamb’s quarters, dandelion greens and nettle can often be found at farmer’s markets, but if you don’t see them, tell them you're interested as they have an even denser nutrient value than cultivated greens.
Other spring vegetables include artichoke, asparagus, fennel, spring onions, green beans, snap peas and snow peas. Young greens first appear as sprouts and shoots, which contain a highly concentrated nutrient value. Sprouts can be added atop most any dish or even blended into smoothies.
Drink your greens: Start your day with an early Spring blended green smoothie for breakfast.
- Start with one to two cups water
- Add 2-3 cups leafy greens: parsley, Swiss chard, dandelions, spinach, kale or lettuce, (Keep in mind: the darker the green, the stronger the taste.)
- Steaming veggies first is optional, and makes them easier to digest.
- One large citrus fruit like grapefruit or orange.
- 1/4-1/2 avocado for creamy texture and healthy fat,
- 2-3 tablespoons of soaked chia or flax seeds or hemp seeds
Enjoy the smoothie at room temperature, as iced or cold temperatures are more difficult to digest.
Eat your greens: Enjoy a large leafy green salad as a base for roasted vegetables at any meal. Make greens the mainstay when adding animal protein.
Simple sautéed leafy greens take just a few minutes to prepare. Use this as a basic blueprint, but add additional veggies or spices for endless variations.
Heat 1 tablespoons of coconut oil, ghee or grass fed butter in a large sauté pan on medium heat.
- Sautée one cup chopped onions, shallots, or leeks for 5-7 minutes.
- Add a cup of sliced mushrooms
- Season with salt and pepper
- Add one to two bunches of greens, washed, de-stemmed, and roughly chopped
- Continue to sautée the greens in the onion/mushroom mixture.
- Add a few tablespoons of water, or bone broth, cover and steam several minutes.
- Taste, and season again.
Drink your greens at lunch or dinner: Have a simple green soup with dinner, using leafy greens as a base. Add celery, fennel and avocado, and seasonings of your choice. Thai curry paste is an easy way to add more zing to your living green soups. Have fun experimenting in the kitchen as more Spring produce becomes available at the farmer’s market.
Please let me know your favorite recipes using greens. And join us for the upcoming Reset and Renew Online Program starting April 27.