Eating Green

Alternative MedicineJanuary/February 2020

Eating Green
HEALTH BENEFITS AND TASTY RECIPES
ALEXIS OLSZEWSKI

Looking to improve your overall health and wellness? Eat your greens! Greens are a great source of nutrition, and some of the best foods you can eat to improve your diet and help prevent chronic disease.

According to the U.S. Department of Agriculture’s (USDA) Agricultural Research Service, salad greens, kale, and spinach are rich in vitamins A, C, E and K, and broccoli, bok choy, and mustard greens are also rich in many of the B-vitamins. These vegetables contain an abundance of antioxidants, as well as high levels of fiber, iron, magnesium, potassium, and calcium. Greens also have very little carbohydrates, sodium, and cholesterol.

Because of their high content of antioxidants, green leafy vegetables may be one of the best cancer-preventing foods. Studies have shown that eating 2 to 3 servings of green leafy vegetables per week may lower the risk of stomach, breast and skin cancer.

Here are some easy, healthy recipes that use greens like spinach, kale, and broccoli. These are courtesy of my sister Stephanie, who loves to eat greens!

Lentil Soup with Spinach YIELD: 4 SERVINGS

PREP TIME: 30 MINUTES

TOTAL TIME: 1 HOUR

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January/February 2020