You’ve probably heard this before but, regularly consuming green leafy vegetables is one of the absolute best things you can do for your health. Leafy green vegetables (especially dark leafy greens), are more nutrient dense than any other food group. (OK, so leafy green vegetables are not technically their own food group according to the USDA but according to us, they deserve a category of their own.)
Dark leafy greens are incredibly alkalizing and tremendously high in calcium, magnesium, iron, potassium, phosphorous, zinc, and vitamins A, C, E and K, protein, fiber, folic acid as well as many other micronutrients and phytochemicals. Not to mention, greens also contain chlorophyll (that’s what gives them their green color), which aids in blood purification and tissue repair, neutralizes toxins and free radicals, increases the flow of bile, and sucks up toxins from the blood stream. (Talk about a superfood.)
The good news: Getting your greens doesn’t have to equate to salad for breakfast, lunch and dinner or consuming copious amounts of steamed spinach (sorry Popeye, but we’ll leave that one to you). Greens can be infused into almost any dish — you just have to get creative.
7 Ways To Get Your Greens That Don’t Involve Salad:
1. Drink up.
Adding kale, spinach, dandelion, collards, etc., to a smoothie or juice is one of the easiest ways to up your daily dose of green. This is our current go-to green smoothie recipe, but if you want to get creative with your own conscious cocktail (which we highly encourage), check this out: 5 ways to make any smoothie taste infinitely better (because despite the color, green smoothies should never taste like grass).
2. Spread em’ (on toast).
We’ve been loving this lately. Throw 1 cup of greens (kale and spinach both work well) in food processor with ½ - 1 avocado, a bit of fresh lemon or lime juice and a sprinkle of himalayan salt and mix. Spread your blend on a piece of sprouted grain toast and top with a spoonful of hemp seeds. Delish.
4. Stir-fry for the win.
Simple steamed greens add a boost of nutrition to any cooked dish. Keep in mind different types have different tastes. Spinach tends to be more mild, whereas kales, chards, and dandelion greens are more bitter. Experiment until you find your favorites.
5. Top soup.
During the winter months we make a big batch of soup (almost) every Sunday. Throughout the week we warm up individual size servings and top with frozen kale. Another incredibly easy way to get your greens.
6. Wrap it up. (Literally.)
Think: the inside of a black bean and quinoa, veggie-full burrito nestled inside of a nutrient dense collard leaf. Dinner is served. Pro tip: Don’t try this on date night, things can get messy.
7. The power of powder.
More on the power of green powders (and our favorites) coming soon, but green powders like spirulina and chlorella, and wheatgrass are quick, easy, and super convenient. Although powders and supplements are certainly not substitutes for whole foods, they are a great option if you’re traveling or want to add a bit more green goodness to your existing diet.
Tweet it out: 7 ways to get to your greens that
don’t involve salad.
Now, we want to know, what are you going to add your greens to? Or, how do you usually get your greens? Share with us in the comments below. (You could inspire a new dish.)
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Erika & Jess
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