When it comes to creating a healthy nutrient-dense meal, I always go for greens. Leafy greens to green vegetables, raw or cooked, in my smoothie or sauteed with garlic and olive oil, greens are my secret weapon for weight loss. I grew up in a household where my mother cooked most of our meals, and yes, they usually included some kind of vegetable element, but I don’t remember liking them very much, especially if they were overcooked.
Only within the last few years have I embraced my inner “green” (and that goes for environmentally as well!) and I find that my body has responded well to the addition. My weight has stabilized, my skin is clearer and my cravings for typical junk have diminished quite considerably. I used to try and incorporate greens into one meal a day, but now I have something green at every meal.
I’m an avid juicer and love my Green Star. I always look forward to my morning concoction of “green lemonade” which includes Granny Smith apples, lemon, ginger, romaine lettuce and kale. For lunch, I typically have a salad made with mixed greens I find at the farmers market. Romaine is my base, but I like to experiment with dandelion, arugula and watercress. As a snack, I make one “green” smoothie a day. I cut up one orange, a banana and half of a papaya and blend them until smooth. Then, I add a couple collard or swiss chard leaves. The sweetness of the fruit offsets the greens and I have an instant powerhouse of nutrition within minutes. Whatever I choose as my dinner, it is always accompanied with a green. Most of the time, I just mince a couple cloves of garlic and over medium heat in a saute pan with a tablespoon or two of olive oil, I cook dandelion leaves, spinach or kale. Season with salt and pepper and you have a tasty accompaniment in five minutes.
Here’s another green smoothie recipe
Maria Diaz, Sunshine Wellness Chef
Leave a Reply