It’s sooooo easy being green!
By Jordanna Levin, creator of The Inspired Table - Posted Tuesday, 9 February 2016
Oh that Kermit, such a drama queen! Being green has never been easier...
Green smoothies, green juices, green powders, green vegetables lining our green grocers shelves, there isn’t an excuse left in the book for why you’re not getting your daily dose of greens.
But why are they so goddamn good for us?
Here’s a quick run down:
1. Kings of detoxification: The darker and leafier the better. It all comes down to a pigment known as chlorophyll, which is found in all green vegetables. It helps the body rid itself of toxins which burden our hardest detoxifying organ, the liver.
2. They increase the production of enzymes: Cruciferous veg, in particular, like broccoli and cabbage increase the production of enzymes in your system that help flush out carcinogens and other toxins.
3. Full of fibre: What’s fibre good for? Well for starters it lowers cholesterol, improves blood sugar levels, keeps you fuller for longer and reduces the risk of bowel cancer.
4. A is for Alkalising: A healthy body is one that is alkaline rather than acidic, and the best way to ensure this is to stuff yourself full of alkalising foods. Greens are extremely alkalising and eating them helps to prevent disease, improve bone health, hormone levels and blood pressure.
5. C is for calcium: If you’re vegan or dairy intolerant, greens are a sure fire way to ensure you’re getting enough calcium. Calcium helps keep bones and teeth strong and reduces the risk of osteoporosis.
6. Plus they contain a bunch of other good stuff: Like iron, magnesium, beta-carotene and potassium.
Keen to whip up some green goodness pronto? Try our Green Abundance Bowl. Holy yum!
Green Abundance Bowl
4 kale leaves, stem removed torn into small pieces.
½ head broccoli, cut into florets
1 zucchini, spiralised into zoodles
2 cups baby spinach
olive oil, to drizzle
1 avocado, sliced
½ green pear, sliced
2 tablespoons of superfood pesto
¼ cup shelled pistachios
1 Preheat the oven to 200°C/180°C fan-forced. Bring a kettle full of water to the boil.
2 Toss the kale in a dash of olive oil, season with salt and pepper and place in a single layer on a baking paper lined oven tray. Cook in the oven for 15-20 minutes, or until crispy. Remove and allow to cool (they will crispen up more as they cool).
3 Meanwhile, place the broccoli and zucchini spirals in a heat proof bowl and cover with boiling water. Set aside to blanch for 5 minutes and then drain under cold water to refresh.
4 Arrange baby spinach and blanched veg in serving bowls and drizzle with some olive oil. Add the kale chips, pear and avocado. Dollop with superfood pesto and garnish with pistachios.