spring greens

Now is the time to enjoy the savory, bitter, and sour flavors that prepare our bodies for spring.

Try these wonderful greens in your meals.

Broccoli

This wonderful vegetable is a favorite of kids, who tend to think it looks like little trees. It's high in fiber for digestive support. It contains B vitamins for heart health and helps the lymphatic system to cleanse itself.

Break it into florets, or 'trees', steam it for 3 minutes, and season it with pesto or lemon tahini sauce. Toss it with cooked spaghetti for a quick dinner or use it as a pizza topping once it's steamed.

It's much easier to digest when cooked, and steaming doesn't affect its health benefits.

Mustard Greens

This spicy cruciferous green is high in fiber to support elimination and vitamin K to promote healthy bones. The phytonutrients that make it so spicy are the same ones that encourage the body to cleanse and shed winter's heaviness.

Try them braised in coconut milk with garlic, ginger, and turmeric. I also like to add them to stir fried dishes. Their mild pungency decreases with cooking, so do not worry about them being too spicy for you.

Arugula

This delicious salad green is hearty and grows well in the cold spring months. It's high in vitamins A, B-6, C, K, thiamin, riboflavin and niacin, which help maintain balanced mental health and detoxify the system. Arugula also contains copper and iron, which contribute to a balanced metabolism and reduction in cravings.

I like to serve it raw in salads, over grains, or tossed with cooked beans or chopped apples.

Bok Choy

This green, originally cultivated in Japan is high in omega-3s for brain function and rich in Vitamin K to strengthen bones and decrease inflammation. 

It cooks up quickly and has a nice tang. Cut heads in half lengthwise and sauté in a small amount of olive oil for 5 minutes. Dress with lemon, salt and black pepper.

Serve with white beans or white fish.