Eating the Rainbow - All Things Green

When I think about adding green vegetables to my meals, the first thing that comes to mind is leafy greens.  These offer a wide array of health benefits.

Green fruits and vegetables are rich in chlorophyll, which gives green vegetables their color and has antioxidant and detoxifying properties. They also include folate (Vitamin B9), which is vital for cell growth and brain function, lutein & zeaxanthin to support healthy vision, Vitamin K which is important for blood clotting and bone health, and magnesium, a mineral that is essential for nerve and muscle function.

Greens include fiber to aid in digestion, help regulate blood sugar, and help reduce the risk of certain chronic diseases.  In addition, they include phytonutrients, which include antioxidant and anti-inflammatory properties.  

When you go to the grocery store or your local farmers market, check out all the amazing green foods that add these beneficial nutrients to your plate!  Here are some things to look for:  

Broccoli

Spinach

KaleGreen applesAvocados

Cucumbers

Brussels sprouts

Zucchini

Peas

Kiwi

Green onions (yes, even green onions have key nutrients that are beneficial for our bodies!)

Herbs (basil, cilantro, parsley, etc.)

Here’s one of my favorite ways to eat kale, along with a new recipe I tried today (thanks to the wonderful selection of vegetables and herbs from The Wegener Farm).

Southwest Sweet Potato and Kale Hash

I make this almost every time I get my hands on fresh kale.  The combination of spices add so much flavor!  I modify the recipe a bit because I prefer my sweet potatoes cubed, but either way is delicious!

https://therecipewell.com/sweet-potato-kale-black-bean-skillet/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1055449798_49660520_237535

To eat the rainbow, try to incorporate two or three fruits and vegetables at every meal.

Fresh Zucchini Salad

Ingredients

3-4 medium zucchini, chopped

3 large garlic cloves, minced

1 cup cherry tomatoes, halved

2 Tbsp olive oil, divided

2 Tbsp fresh squeezed lemon juice

1 Tbsp fresh basil, chopped

Parmesan cheese (optional)

Directions

1. Heat 1 Tbsp olive oil in large skillet over medium to high heat.  Add minced garlic and cook no longer than one minute.  Add zucchini and saute for about 4 minutes.  Set aside to cool.

2. In a large bowl, add 1 Tbsp olive oil, lemon juice, and basil.  Whisk ingredients.  Add tomatoes and zucchini.  Gently toss together.  

3. Cover and refrigerate for one hour. 

This salad adds two beautiful colors to your plate.

I look forward to sharing more with you soon!

~Eat better, feel better.