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Nature’s Nourishing Green Foods

06 Jun, 2020

Part 5 in my ‘Do you eat the rainbow’ series is a tribute to the oftentimes underrated green foods. Apples, asparagus, avocado, broccoli, spinach, cucumber, kale, celery, peas....the list is seemingly endless with this colour!

Our green foods are rich in a variety of phytonutrients that are beneficial to our liver, heart, brain and our skin. These phytonutrients offer our cells protection, are helpful in balancing our hormones and they’re anti-inflammatory and anti-cancer too! One special phytonutrient is that of glucosinolates, found in cruciferous veggies and giving them their sulphur aroma – not a pleasant smell to us but so loved by our liver as its hugely beneficial in helping to remove toxins.

So, which two of these green guys should I elaborate on? I bet you’re thinking that celery is going to be one of them?! ....nope, I’ve spoken a lot about this special herb in a few previous posts and to be honest, a few lines just doesn’t do the humble celery the justice it really deserves!

⭐️ Cucumbers...rich in vitamins A, C and K, antioxidants, magnesium, silicon and potassium, they are extremely hydrating (thanks to their beneficial electrolytes) and are really helpful at alkalizing our body. Due to the high levels of chlorophyll and lignan in their skin, these green wonders are also great in the fight against cancer. One of nature’s best diuretics and an incredible anti-inflammatory, the high silica content in cucumbers makes them a “beautifying” food as they are hugely beneficial for our hair, nails and our skin.

⭐️ Parsley...truly in a class of its own due to its ability to alkalize our entire body, parsley’s special mineral salts bind onto unproductive acids throughout our body and effortlessly drive them out. We all know that disease can’t thrive in an alkaline environment therefore this herb is an incredible pathogen-warrior as it helps to fight off bacteria, parasites and fungus. A nutritional powerhouse in its own right, this humble herb includes B vitamins such as folic acid, traces of B12 co-enzymes, vitamins A, C and K as well as the minerals of magnesium, sulphur, iron, zinc, manganese, molybdenum, chromium, selenium, iodine, and calcium.

So, how can we get more of these & other beneficial green foods into our daily meals?

💚 Cucumbers can be turned into noodles using a spiralizer or julienne peeler. This is a great alternative for those of you wanting to keep grains out of your diet and a far more hydrating and tastier option than the more familiar zucchini noodles!

💚 Parsley makes a nutritious tea! The infusion process extracts the many trace minerals and phytonutrients within the herb making them easily available for your absorption.

💚 Broccoli and asparagus make a special team when eaten together in that broccoli is said to heighten the cancer-fighting compounds in asparagus! You can easily enjoy these two together by steaming them in the same pot.

💚 Cilantro (also known as coriander or Chinese parsley) is super versatile. It’s great as a garnish, added to smoothies, salads, soups and I have the most amazing pesto recipe to share with you, if you’re interested.

💚 Leafy greens or avocado, added to your meal, can help to neutralize the harmful effects of meats and vegetables that have been browned due to the cooking process.