How do green veggies benefit our bodies?
They are very high in calcium, magnesium, iron, potassium, phosphorous and zinc, and are a powerhouse for vitamins A, C, E and K. They are crammed full of fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals. In traditional Asian medicine, the color green is related to the liver and fosters creativity and vision. Greens aid in purifying the blood, strengthening the immune system, relieve depression, improving circulation and keeping your skin clear and blemish free.
Start adding greens to the spring diet with the simple recipe below. Then each time you go to the market, pick up a new leafy green vegetable to try. Soon you’ll find your favorite greens and wonder how you ever lived without them.
Recipe of the Month: Shiitake and Kale
Prep Time: 10 minutes
Cooking Time: 10 minutes
Yield: 4 servings, to be served on a bed of rice (Remember to cook your grains well! There is no ‘el donte’ when it comes to grains)
1/2 pound shiitake mushrooms, sliced
3 tablespoon oil, Ghee, Grapeseed READ OIL ARTICLE
2-3 cloves crushed garlic
1 inch Ginger Root, chopped or grated
1 bunch kale, chopped
1/2 Bunch cilantro, chopped
pinch of salt (unrefined) and pepper, paprika or cayenne
1. Heat oil in pan on medium heat with chopped ginger and minced garlic until aromas of are released, about 2-3 minutes.
2. Add chopped shiitake mushrooms, stir-fry for 7 minutes.
3. Add chopped kale, stir-fry for a couple of minutes.
4. Add a splash of water (and some toasted sesame oil if your going for full flavor)
5. Add a pinch of salt and your choice of pepper to pan, stir, and cover and let steam for 4 minutes