Leafy green vegetables are extraordinary superfoods loaded with calcium, iron, plant protein, omega-3 fatty acids, eye health-boosting lutein and zeaxanthin, and other potent, disease-fighting phytochemicals, such as indoles, found in the cruciferous class of vegetables (e.g., Brussels sprouts, broccoli, bok choy, cabbage, and kale). Another phytochemical found in leafy greens is chlorophyll, the pigment that makes the plants green. This compound oxygenates and alkalizes the blood and is a powerful antioxidant. Eat leafy greens both cooked and raw, in salads, green juices, green smoothies, stews, casseroles, and/or use them as a bed for whatever else you are serving/eating. Include them in your diet everyday for optimal health...
*Resources:
5 Tips for Making a Super Salad from the Veria Living Live segment taped last week
Good Morning Green Juice on Veria's What Would Julieanna Do?
Holy Kale
Long Live The Green Smoothie
Dreena Burton's Let Them Eat Greens:
