By Michele Tenney
Here’s To Your Health
Michele Tenney
It seems like we are slowly limping into spring and as the weather warms up, it’s time to be thinking about what we should be eating in this new season. I just planted several different kinds of lettuce, kale and cabbage in my garden this past weekend. They are a hardy plant, so it’s safe to plant them in your garden this early into spring. These types of green leafy vegetables are an excellent source of nutrients, minerals and have detoxifying benefits as well.
Most people don’t enjoy eating green leafy vegetables and have a hard time meeting their daily requirements. However, I’m hoping to inspire you to eat them more frequently. Here’s why. Green leafy vegetables are high in fiber, which is good for detoxifying the bowl. The fiber makes them slow to digest, and they are also low in carbs so they have very little effect on blood sugar.
Green leafy vegetables are full of minerals, such as iron and calcium. They also contain magnesium, potassium and vitamins C, E and K in addition to some of the vitamin Bs. Kale, Bok choy, Swiss chard, watercress and arugula are some excellent choices for a green leafy diet.
If you want to increase your intake of green leafy vegetables, here are some helpful tips for those who may not enjoy eating them or could use some fresh ideas on ways to eat them.
Put them in a smoothie – less fruit, more greens. This will lower the amount of sugar and increase the amount of nutrients in your smoothie.
For those of you who get sick of eating salads all the time, I suggest making a warm salad. You can either add half of a cup of warm brown rice over the salad, or you can steam fry it with some ginger and garlic. You can also add green vegetables to any soup or stew. I add them to rice and beans or quinoa salad. And one of my favorite things to do with the large leaves is to make wraps for taco night, replacing the tortilla.
Just like how we teach our children to eat vegetables, a little at a time, we can adopt the same practice for ourselves. Small and consistent changes lead to better choices and lifestyle changes. Food is medicine and food can also be used as a means of prevention by being proactive about keeping disease and illness at bay. Remember that saying, “you are what you eat”?
I’m grateful for warmer weather, for the soil of the Earth that’s growing some good nutritious things for me and my family and for opportunities to inspire others to do the same. Here’s to your health.
Michele Tenney is a Certified Personal Trainer and Nutritionist & Wellness Coach. She can be reached at 203-668-2969 or email at Hmgbrd3@gmail.com.