Leafy Greens have been linked to better health.  Greens add vitamins and phytonutrients that reduce inflammation in the body. Dark leafy greens helps fight Diabetes.  Greens help reverse hardened arteries and clean out arterial plaque.  Greens not only help your heart but also your brain, your gut, has anti-aging effects and helps you burn fat.

Most benefits from eating greens are found when consuming greens more than once a day. The longer you consistently consume greens the more health benefits you’ll receive.  Decide to include a variety of dark leafy greens in your daily eating regimen.

For breakfast adding 2 handfuls of leafy greens to your morning smoothie or to your morning frittata is great.  When eating some raw greens like kale it is a good idea to massage them with extra virgin olive or coconut oil to help soften them up.   You can consume more greens by adding them to your soup in the last few minutes of cooking or using them instead of tortillas in wraps.  Steamed or sautéed with onions, garlic, oil and sea salt is simply delicious.

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TRY THIS:

Collard Wrapped Veggie Rolls

INGREDIENTS:

• 1 bunch organic collard greens
• Kosher salt, as needed
• Apple cider vinegar, as needed
• 3 carrots shredded
• 1 cup purple cabbage shredded
• 1 thinly sliced zucchini
• ½ cup humus

DIRECTIONS:

1. Prepare the collards by trimming them so the stems are flat, place them in a boiling pot with salt and vinegar for 30 seconds then cool them down with ice water.  Dry each leaf with paper towels.
2. To wrap spread hummus on the collard wrap.  Add some carrots, cabbage and zucchini then roll the collard making sure the ends are tucked and folded with each roll.
3. These are good as a snack or a meal.  You can add various ingredients to your wraps and use different sauces to change the flavor from Asian to Mexican or Mediterranean!

Enjoy!

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Blekkenhorst, L., Sim, M., Bondonno, C., Bondonno, N., Ward, N., & Prince, R. et al. (2018). Cardiovascular Health Benefits of Specific Vegetable Types: A Narrative Review. Nutrients, 10(5), 595. doi:10.3390/nu10050595

Saita, E., Kondo, K., & Momiyama, Y. (2014). Anti-Inflammatory Diet for Atherosclerosis and Coronary Artery Disease: Antioxidant Foods. Clinical Medicine Insights: Cardiology, 8s3, CMC.S17071. doi:10.4137/cmc.s17071