I confess. I love kale, swiss chard, collard greens, arugula, broccoli… . And whether you’re trying to get pregnant, or trying to live a healthier life, you should love green leafy vegetables too.
Green leafy vegetables are essential for a healthy immune system and strengthening the blood and respiratory systems. They are loaded with antioxidants, which are said to prevent cancer.
Dark, leafy greens are a nutrition powerhouse, high in:
- Folic Acid
- Vitamins A, C, E and K
Other benefits of eating dark, leafy greens include:
- Better circulation
- Improved liver and kidney function
- Less mucus and congestion
- Strengthened immunity
Green leafy vegetables are simple to prepare –sauté, juice, add to salads, soups and stews. Steaming greens makes them more fibrous, which helps you feel fuller, longer.
Rotate a variety of greens in your diet, including:
- Beet Greens*
- Bok Choy
- Broccoli Rabe
- Collard Greens
- Dandelion Greens
- Mustard Greens
- Napa Cabbage
- Swiss Chard*
- Water Cress
* Note: These greens are high in oxalic acid which inhibits calcium absorption, so eat them in moderation.
Have a question about adding greens to your diet or how to cook them? Contact me here.