The season of green

 

mustard greens

mustard greens (Photo credit: Wikipedia)

St. Patrick’s Day is this weekend, and that has everyone thinking about green…shirts, headbands with 4-leaf clovers, here in Portland there’s the Shamrock Run, and of course the ever popular green beer.

While showing your Irish spirit (whether it’s in your genes or not) is fun, take St. Patrick’s day as a way as a good sign that it’s a time to start incorporating more green into your life:  Spinach, microgreens, kale, collards, chard.  There’s more to the leafy world than lettuce and spinach, so branch out.  Try to eat greens daily.  They are rich in vitamin K and other vital nutrients and phytochemicals that you need.  Not to mention the big fiber bump you’ll get. 

Some great spring greens to explore this year are mustard greens, microgreens, and dandelion.  All three of these are great alternatives to the normal salad greens.  Cooked greens such as kale, collards, and chard are also excellent options.  If you aren’t so into eating greens try juicing them with apples, carrots, and beets, or add some to a smoothie.

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