Leafy Green Vegetables Are Nutritional Powerhouses
Raw or cooked leafy green vegetables are storehouses of vital minerals, vitamins, antioxidants, and enzymes. They add color, flavor, and texture to any meal. Make your Greens go beyond the norm. Make smoothies with greens as the base. Make your salads your meal. Try the following:
Kale -It’s rich in antioxidants minerals and vitamins. Vitamins A, C, and K are found in abundance. Don’t forget to pound the kale to soften it if you are eating it raw. See kale chips for a fun way of eating kale.
Microgreens – These small and delicious green are usually immature sunflower greens, but can be grown from almost any of the greens when picked immature. Dr. Ann Wigmore made the famous. Microgreens are packed with nutrients, especially vitamins C, E, and K, and the best thing is you can grow these indoors years around.
Collard Greens – Are one green that is best tasting and easily digested when you cook them and add a little apple cider vinegar on them to enhance their flavor. Their leaves are thick and somewhat bitter, so if you use them raw in salads or smoothies, use them sparingly. They’re one of the plant worlds best sources of vitamin K.
Spinach – Just one cup of raw spinach provides 181% of the DV for vitamin K, 56% of the DV for vitamin A and 13% of the DV for manganese. Goes great in smoothies and salads and taste wonderful cooked alone or incorporated into 100’s of other cooked foods.
Beet Greens – Great when chopped into salads, put in smoothies or juiced. – They are full of minerals like potassium, calcium, riboflavin. Like most greens vitamins A and K are prevalent. One cup of cooked beet greens contains 220% of the DV for vitamin A, 37% of the DV for potassium and 17% of the DV for fiber. When eaten raw in a salad or smoothie, you get the benefit of the life food enzymes.
Romaine – It’s a good source of vitamins A 82% DV and K 60% DV. Romaine works excellent as a basis for salads as well as an addition to smoothies. It’s also one of the best sources of dietary nitrates, that turn into nitric oxide.
Arugula – Like all green leafy vegetables Arugula is rich in vitamins A and K. B9, and has one of the highest levels naturally occurring nitrates, which may help reduce blood pressure, improve blood sugar and blood flow.
Turnip Greens – Filled with nutrients they are more nutritious than the turnip itself. The greens are exploding with calcium, manganese, folate and vitamins A, C, and K. Great in small amounts in smoothies and salads. They are most delicious when cooked.
Tomorrow I will teach you about the fruits and berries you can eat once you have your blood sugar normalize.
Wishing you the best day ever! Bobby
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Robert Morgan, Naturopath 