Green vegetables are the foods most missing in modern diets. Learning to cook and eat greens is essential to creating health. When you nourish yourself with greens, you will naturally crowd out the foods that make you sick. Greens help build your internal rain forest and strengthen the blood and respiratory systems. Green is associated with Spring, the time of renewal, refreshment and vital energy. In Asian medicine, green is related to the liver, emotional stability and creativity.
Nutritionally, greens are very high in calcium, magnesium, iron, potassium, phosphorous, zinc, and vitamins A, C, E, and K. They are crammed with fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals.
Some of the benefits from eating dark leafy greens are:
- blood purification
- cancer prevention
- improved circulation
- strengthened immune system
- promotion of healthy intestinal flora
- promotion of subtle, light, and flexible energy
- lifted spirit and elimination of depression
- improved liver, gall bladder and kidney function
- cleared congestion, especially in lungs by reducing mucus
There are so many greens to choose from. Find greens that you love and eat them often. Try greens like: bok choy, napa cabbage, kale, collards, watercress, mustard greens, broccoli rabe, dandelion and other leafy greens. Green cabbage is great in the form of sauerkraut or raw. Arugula, endive, lettuce, mesclun and wild greens are generally eaten raw, but can be consumed in any creative way you enjoy.
Note: Spinach, Swiss chard and beet greens are best eaten in moderation because they are high in oxalic acid, which depletes calcium from bones and teeth, and may lead to osteoporosis. Cook these vegetables with something rich like tofu, seeds, nuts, beans, butter, animal products or oil. This will balance the effect of the oxalic acid.