Whole Body Beautiful: The Power of Green

Greens. We can’t do without them, but what can we do with them to inspire us to eat more of them? Topangan and triathlete Lisa Mindel shares some of her green-powered secrets.

Why is it that green vegetables are the foods most missing in our modern diet?

We are all looking for more energy, ways to purify and oxygenate our blood, to help prevent cancer and avoid free radicals, decrease inflammation, increase respiration, renew and revitalize body and mind and maybe even lose those extra pounds. Green vegetables can help with all of that. They are the lowest in calories and sugars and one of the highest nutrient-based things you can eat on the planet. Green vegetables are loaded with vitamins and minerals, packed with fiber, folic acid, micronutrients and chlorophyll, the green “blood” of the plant world.

Chlorophyll is what gives the green to the vegetable and it just so happens that its molecular structure is very similar to the hemoglobin of our own blood. Maybe that’s why it rejuvenates our bodies on so many different levels, cellular as well as molecular.

If you’re not into the science of it, just know it does a body good. There are so many delicious greens to choose from that you can try something new each week. You’ll be surprised at the amount of choices you have and how your recipe list will grow.

Try Kale, collards, Swiss chard, bok choy, broccoli, Brussels sprouts, arugula, endive, spinach, green cabbage, watercress or mustard greens…and that’s just a start. Steam them, sauté them, boil them, eat them raw, throw them in a smoothie, juice them, make a soup, bake some kale chips (my kids’ favorite).

There are so many ways to get creative. This is like pouring pure sunlight into your body and you may find that in no time your body is thanking you in so many miraculous ways. Nourishing your body from the inside out brings on the power of green. Try it and see what it does for you.

KALE CHIPS

Tear apart kale into pieces.

Toss with olive oil and salt (you can also try some tamari, soy sauce, sesame seeds, red pepper flakes etc).

Bake at 300º F for 20-30 minutes on a baking sheet.

ROASTED BABY BOK CHOY

4-5 baby bok choy (clean and separate leaves).

1 -2 chopped garlic cloves.

4 tsp olive oil.

¼ tsp salt.

½ tsp lemon juice and ½ tsp lemon zest.

1 tsp rice wine vinegar.

¾ tsp dried tarragon.

Preheat oven to 450º F, toss bok choy in oil, garlic and salt. Bake on the bottom rack turning a few times until slightly cooked and a bit crisp. Mix the rest of ingredients and drizzle over the bok choy.

Enjoy.

Lisa Fallon Mindel is a qualified holistic health and nutrition Coach as well as a model and triathlete. She counsels people on how to effectively reach their health, nutrition and wellness goals. With her personalized step-by-step program and support, reaching goals is enjoyable and lifelong. For more information go to: Wholebodybeautiful.com.