No-Diet Diet Series: Why do we need green vegetables?

The No-Diet Diet Series

Why do we need green vegetables?

I once had a client that was bound and determined to never eat any  green vegetables.  His initial statement was “You will never convince me to try gross green vegetables.  I don’t like them and I will never eat them.”

Well, it took a little while, but we showed this person that not only are green foods good for you, they are delicious- if cooked properly. 

First let’s talk about what green foods provide for your body:

Green vegetables are high in:

  •             calcium

  •             magnesium

  •             vitamins A, C, E, and K. 

Greens are essential and help in:

  •             Blood purification

  •             Cancer prevention

  •             Improved Circulation

  •             Strengthening your Immune System

  •             Promotion of flexible energy

  •             Improved function of Liver, Gall Bladder, and Kidney  

  •             Clearing congestion

 

Dark green vegetables are the best, and include Spinach, Turnip Greens, Kale, Chard, Broccoli, Bok Choy, Romain Lettuce, Arugula, Asparagus, Zucchini, and many others.  Other vegetables considered "green" include Cabbage, Cucumbers, Artichokes, Cauliflower, Bell Peppers, and much more.  ALL of these vegetables build your internal protection system and strengthen the blood and respiratory system. 

IS THAT NOT ENOUGH TO EXCITE YOU ABOUT EATING GREEN VEGETABLES?!

Now let’s talk about how to prepare and cook green vegetables:

As I mentioned in a previous article, my parent’s generation was taught to boil vegetables.  GROSS! 

Not only does it take away all the flavor of the food, boiling it also pulls a lot of the Micronutrients the product contains.  Let’s talk about the best ways to prepare Green Vegetables:

  • Leafy greens are the most nutrient dense foods on the planet.  Usually most of them are consumed fresh with no cooking.  However, it’s important to eat part of your Leafy Greens cooked.  For example, Spinach is best consumed 50% raw and 50% sauteed in Extra Virgin Olive Oil.  The same goes for Kale, Broccoli, Arugula, Cucumbers, Cabbage and many more.  Spinach and Kale are also great in Soups!

Did you know? Spinach has more protein per ounce than steak!

  • Green Root Vegetables (Squash, Cauliflower, Bell Peppers, etc.) are best if they are roasted and seasoned, adding a little Extra Virgin Olive Oil.  To prepare- simply place cut veggies on a baking sheet, put a little EVOO on the veggies, then lay on the spices and Herbs.  My favorite seasonings include Rosemary, Thyme, Oregano, Sea Salt and Black Pepper.  Fresh herbs are even better and create a taste sensation in your mouth!  A few of my favorite herbs include:

  • Fresh Rosemary, fresh Basil, as well as fresh Cilantro and Parsley.  Also, don’t forget the garlic (for best results, roast the Garlic before adding to veggies).

  • ·       Make sure to roast these veggies at 425-450 degrees, for that little “seared” touch!

 

Let me give you the biggest tip of all:

You can eat all the green vegetables you want!!!  The key here is to satisfy your appetite with all the good stuff, and there won’t be room for the junk!  We call that “Crowding Out”.   The fun part is that Roasted Veggies have now become my “Comfort Food”!

Make Greens a part of your No-Diet-Diet every day. 

Don’t limit your challenges- challenge your limits!

Bobby Bland, CIHC, SLCP
Chief Inspiration Officer, Snack Lab
Bobby@snacklabnwa.cm