When’s the last time you enjoyed a green vegetable other than broccoli, peas or iceburg lettuce?
I’m talking about a generous serving of dark green vegetables other than a pale side dish or condiment? And not just a nice large serving that filled the majority of your plate, but one that you actually relished eating.
Let’s talk greens. Those glorious greens and how you can use them to enhance your well being, maintain a healthy weight and fight cancer all at the same time…
Have you ever tasted curly kale, black kale, dandelion greens, collard greens, bok choy, spinach, arugula, swiss chard, rainbow chard, beet greens, mustard greens, romaine lettuce, broccoli rabe, brocollina, artichokes, green onions, leeks, snap peas, cucumber, zucchini, celery, Brussels sprouts or kohlrabi?!
And yes, that was in English and those are real foods!!
Many people don’t know what most of the above veggies look like, let alone how they taste. But what if more of us did?
What if more of us ate those gorgeous greens not only on a daily basis in most meals, but also as a vital component of our well being?
You see it’s greens, and especially dark leafy green vegetables, that are the most powerful weight loss formula flawlessly designed by mother nature.
In fact, I often tell my clients that the more non-starchy vegetables they eat… the more weight they will lose. And it’s true! The more non-starchy veggies they eat… the more weight they lose!!
This is partly due to the fact that green veggies are rich in nutrients, low in calories, yet filled with satiating fiber. Plus these powerhouse plants pack a mega punch!
For instance just one cup of chopped and cooked collards contains:
- 0 mg of cholesterol
- 5 grams of fiber
- 4 grams of protein
- Is a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Magnesium, Phosphorus and Potassium
- And a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron and Manganese
A little known fact is that most greens, such as broccoli, contain more protein per calorie than steak, due to beef’s high caloric content and greens’ low caloric content. Meanwhile, greens are also known for their anti-inflammatory and anti-cancer properties such as free radical exstinguishing antioxidants and phyto (aka: plant) chemicals such as lutein, beta-carotene, and zeaxanthin.
One type of phytochemical known as isothiocyanates are notable for their unique ability to modify human hormones, to detoxify compounds and to prevent toxic compounds from binding to human DNA. Studies have even shown that genetic defects that may lead to cancer are suppressed by the consumption of green, and in particular cruciferous, vegetables.
Everyone’s go-to medicine should be a daily dose of greens due to their ability to:
To be sure you’re consuming enough leafy greens, make them the main meal! If you really want to kick it up a notch, aim to include them in each and every meal.
The best way to include dark leafy greens with breakfast is in a delicious smoothie to start your day. Use 1 cup of frozen berries, 1 cup of almond milk and 1 cup of greens. Combine in a high powered blender, and you’ll be amazed at how easily you can consume this delicious delight!
One of my favorite snacks consists of a large green leaf, such as a collard or Romaine leaf, with a nut or seedbutter spread down the vein, topped with apple or banana and a few raisins. A fun and delicious snack for all ages!
For lunch start with a big bowl (a REALLY big bowl) of greens, and add an array of colors, textures and toppings to create a delicious meal. If you’re feeling fruity, add a Tablespoon of chopped pecans, a few dried cranberries, sliced apples, red onion and fresh strawberries. Top it off with a dressing made with blended cashews and fruit, or a berry flavored balsamic vinegar.
If you’re looking for something more “hearty”, try topping your greens with a cup of black beans and your favorite salsa over a bed of quinoa.
For these chilly winter days, you can cook your leafy greens into a warm and nourishing soup or stew. The beauty of soups and stews is that all of the nutrients are reserved within the broth and veggies.
There are smoothies, wraps, soups, stews and salad combos to fit your every mood. Use these techniques to get your greens at every meal possible. Then, get ready to be a lean, green, disease-fighting machine!
Can you imagine if we all got our greens?
If you’d like to get green with us, hop on our mailing list for more tips and tricks
I’m talking about a generous serving of dark green vegetables other than a pale side dish or condiment? And not just a nice large serving that filled the majority of your plate, but one that you actually relished eating.
Let’s talk greens. Those glorious greens and how you can use them to enhance your well being, maintain a healthy weight and fight cancer all at the same time…
Have you ever tasted curly kale, black kale, dandelion greens, collard greens, bok choy, spinach, arugula, swiss chard, rainbow chard, beet greens, mustard greens, romaine lettuce, broccoli rabe, brocollina, artichokes, green onions, leeks, snap peas, cucumber, zucchini, celery, Brussels sprouts or kohlrabi?!
And yes, that was in English and those are real foods!!
Many people don’t know what most of the above veggies look like, let alone how they taste. But what if more of us did?
What if more of us ate those gorgeous greens not only on a daily basis in most meals, but also as a vital component of our well being?
You see it’s greens, and especially dark leafy green vegetables, that are the most powerful weight loss formula flawlessly designed by mother nature.
In fact, I often tell my clients that the more non-starchy vegetables they eat… the more weight they will lose. And it’s true! The more non-starchy veggies they eat… the more weight they lose!!
This is partly due to the fact that green veggies are rich in nutrients, low in calories, yet filled with satiating fiber. Plus these powerhouse plants pack a mega punch!
For instance just one cup of chopped and cooked collards contains:
A little known fact is that most greens, such as broccoli, contain more protein per calorie than steak, due to beef’s high caloric content and greens’ low caloric content. Meanwhile, greens are also known for their anti-inflammatory and anti-cancer properties such as free radical exstinguishing antioxidants and phyto (aka: plant) chemicals such as lutein, beta-carotene, and zeaxanthin.
One type of phytochemical known as isothiocyanates are notable for their unique ability to modify human hormones, to detoxify compounds and to prevent toxic compounds from binding to human DNA. Studies have even shown that genetic defects that may lead to cancer are suppressed by the consumption of green, and in particular cruciferous, vegetables.
Everyone’s go-to medicine should be a daily dose of greens due to their ability to:
To be sure you’re consuming enough leafy greens, make them the main meal! If you really want to kick it up a notch, aim to include them in each and every meal.
The best way to include dark leafy greens with breakfast is in a delicious smoothie to start your day. Use 1 cup of frozen berries, 1 cup of almond milk and 1 cup of greens. Combine in a high powered blender, and you’ll be amazed at how easily you can consume this delicious delight!
One of my favorite snacks consists of a large green leaf, such as a collard or Romaine leaf, with a nut or seedbutter spread down the vein, topped with apple or banana and a few raisins. A fun and delicious snack for all ages!
For lunch start with a big bowl (a REALLY big bowl) of greens, and add an array of colors, textures and toppings to create a delicious meal. If you’re feeling fruity, add a Tablespoon of chopped pecans, a few dried cranberries, sliced apples, red onion and fresh strawberries. Top it off with a dressing made with blended cashews and fruit, or a berry flavored balsamic vinegar.
If you’re looking for something more “hearty”, try topping your greens with a cup of black beans and your favorite salsa over a bed of quinoa.
For these chilly winter days, you can cook your leafy greens into a warm and nourishing soup or stew. The beauty of soups and stews is that all of the nutrients are reserved within the broth and veggies.
There are smoothies, wraps, soups, stews and salad combos to fit your every mood. Use these techniques to get your greens at every meal possible. Then, get ready to be a lean, green, disease-fighting machine!
Can you imagine if we all got our greens?
If you’d like to get green with us, hop on our mailing list for more tips and tricks