When
it comes to nutrition and health, almost anything you read today
mentions the important benefits of “dark green leafy vegetables”
This
is usually the one vegetable most people try to avoid, so let’s take a
look at what it is in dark green leafy vegetables that are so beneficial
and how you can include more in your diet.
Dark
green leafy vegetables are exceptionally alkaline and have the right
calcium to phosphorus ratio to promote strong healthy bones. In fact
some argue that it is our best source of usable calcium. They are also a
good source of many nutrients like iron and B complex to name a few.
Superoxide
dismutase (SOD) is an extremely powerful ‘anti-aging’ antioxidant
found in these vegetables along with well known antioxidants beta
carotene, vitamin C.
Peroxides
are found too and these break down and neutralize carcinogens in grilled
meat and fish and 3-4benzypyrene, a carcinogen in tobacco.
Fatty
Acid Oxidase, cytochrome oxidase, peroxidase, Catalase and
Transhydrogenase are some of the enzymes found in these vegetables that
help promote correct body weight.
One
of the most active ingredients in green vegetables is chlorophyll.
Chlorophyll
has been shown to increase the function of the heart, the lungs, the
intestines, the uterus and skin.
Chlorophyll
has been studied for its potential
* in stimulating tissue growth
* in stimulating red blood cells relating to oxygen supply
* in reducing absorption of carcinogens
* removes carbon dioxide and carbon monoxide
* anti-inflammatory properties
* antioxidant properties
* wound-healing properties
Chlorophyll
is also one of the most powerful neutralisers of heavy metals like
mercury (from amalgam fillings) lead, cadmium, arsenic and cadmium.
These environmental toxins we are exposed to living in cities and towns
with motor vehicle and industrial pollution.
Try
eating at least one dark green leafy vegetable daily, whether it is in
the form of fresh herbs like parsley or basil, spinach or kale. One of
the most nutritious sources is the leaf from sprouted barley grains. You
can either grow this yourself or obtain one of the dried versions
available. The most nutritious of these powdered barley juices appear
to be those grown in New Zealand.
Recipes
to help you raise your ‘green’ intake!
STEAMED
BROCCOLI & ROCKET AND AVO SALAD
Lightly
steam a punnet of broccoli broken into florets. Squeeze juice of 1 lemon
over broccoli and season with Mary-Ann’s Seasoning Salt and extra
virgin olive oil. Serve on a bed of fresh rocket leaves garnished with
lots of cubed or sliced avocado and chopped red pepper or sun dried
tomatoes.
Optional:
Include steamed
sliced button mushrooms or top with "Marinated Mushrooms" from
The Natural Way recipe book two.
BASIL
OR ROCKET PESTO
2
cups fresh basil leaves
1 tbsp raw cashew nuts
1 tsp dried or fresh oregano
1 tsp dried or fresh marjoram
1 tsp Garlic & Herb salt
˝
cup cold pressed extra virgin oil
1-2 tbsp grated parmesan or pecorino cheese (optional)
Blend
the leaves, herbs, spices and nuts until smooth, and then add the oil
slowly while blending. Add the cheese last blend a short while and serve
with almost anything. Store in a sealed container in the fridge.
GREEN
BOOSTER
4
Granny Smith apples
˝
a pineapple
3 pears
1 lemon
large piece ginger
big bunch parsley
Extract
the juice of the ingredients above a serve chilled with ice.
See Mary-Ann Shearer's
RECIPES FOR
HEALTH The
Natural Way lifestyle. Subscribe to Mary-Ann's free fortnightly
email newsletter just register on www.mary-anns.com
