Kale is so hot right now. For good reason—it’s one of our favorite dark leafy greens that has vitamins and minerals but is low in calories: the definition of nutrient dense. But there are many other green veggies who deserve their time in the limelight. Let’s hear it for green fruits and vegetables!
Benefits of Green Foods
We’re all about chlorophyll. Many green vegetables are also rich in beta carotene (precursor to vitamin A), vitamin C, and lutein. Lutein is an important dietary carotenoid that can help support eye health.Abdel-Aal E, Akhtar H, Zaheer K, Ali R. (20130). Dietary Sources of Lutein and Zeaxanthin Carotenoids and Their Role in Eye Health. Nutrients, 5, 1169-1185; Accessed on 11/14/13 from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705341/pdf/nutrients-05-01169.pdf
Rich in vitamins C and K, raw broccoli shouldn’t be shoved to the side of your plate. Toss steamed broccoli florets with extra virgin olive oil and lemon juice. Don’t throw out the stems—that’s where most of broccoli’s fiber lives. Chop them and add to your next stir-fry.
Kiwi provides vitamin C and is delicious in smoothies.
3. Bok Choy
A great source of plant-based calcium, bok choy is delicious in stir-fries. Look for baby bok choy for a mild flavor.
One cucumber has as much potassium as a banana! Add slices of cucumber to your salad or afternoon hummus and veggie snack.
Zucchini noodles are raw food staples. Use a mandoline or spiralizer to make thin strips of zucchini. Try them with basil in this easy raw pasta.
Avocados have good fats (unsaturated fats) and may help keep you full. Try swapping hummus for avocado pesto, or slicing half an avocado onto your power salad bowl, or even adding it to your smoothie. You can even make a face mask by mashing avocado with a bit of agave, and letting it sit on your face for 10 minutes. Mmmmm.
What is your favorite way to eat green foods?