Lovely Leafy Greens

I've got it bad. I know the feeling.
I think about them every day, from the minute I wake up, until I go to bed.
It's an infatuation. An obsession.

But I mean....who could not fall for something so utterly perfect.
Oh hello...leafy greens...won't you make love to my mouth?

LEAFY GREEN VEGETABLES ARE SO GOOD!!!
They are low in calories, low in fat...HIGH in protein/cal, dietary fibre, iron and calcium.
Let us not forgot the superpower phytochemicals: vitamin C, carotanoids, lutein and folic acid.

Here are some of my favorites .....plus a recipe!

Bok Choy

What it is: The only green thing in The Mandarin buffet.

Why it is wonderful:
It tastes like an exotic celery.
It's stalk stays crunchy after it's been stir-fried.
It is loaded with Vitamin A and C and Calcium.

Collard Greens

What it is: Disguised lettuce, it is actually from the same species as cabbage and broccoli.

Why it is wonderful:
Like the whole family of of cruciferous vegetables, medical researchers believe that it helps to prevent cancer.
It is a dieters dream -- low cal, low fat, low sodium.
You can use them to make salad rolls replacing low nutrient/highly processed rice paper.

Kale

What it is: The darkest green of the all.

Why it is wonderful:
Provides more nutritional value for fewer calories then almost any other food around.
Contains a lot of the elusive vitamin K.
It has so many too many benefits for me to highlight only a couple)
(just check it out at http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38)

Baby Spinach

What it is: The spinach that you actually like.

Why is is wonderful:
It's sweet tasting little leaves make any salad more interesting.
Raw, steamed, or cooked....delicious.
It is so rich in antioxidants....which help us fight carcinogens.


Arugula

What it is: The leafy green that looks like a dandelion leaf. (but isn't)

What it is wonderful:
Its natural peppered taste gives any salad, sandwich or burger a kick.
It is totally the gormet leafy green...ancient romans used to consider it an aphrodisiac.
A, C and calcium = beautiful skin, beautiful nails, beautiful hair.



Salad Rolls

Collard Greens (middle stem removed)
Arugala
Baby Spinach
Avocado (cut into slices)

Dressing
Tahini (2 parts)
Lemon Juice (2 parts)
Water (1 part)
Braggs (1 Part)

1. Mix dressing with whisk
2. Mix Arugala and spinach in bowl, then cover with dressing.
3. Take one half collard leaf, place avocado slice and hanful of salad at one end.
4. Roll leaf around avocado and salad, roll up tightly.
5. Secure with tooth pick.
6. Yum!


Check out Meghan Telpner's video on how to make kale chips
(these are actually the best things ever)

As for bok choy.... go to The Mandarin.
(just kidding...please don't eat there)