I am constantly asked about foods and I have published about them in this blog, before. But a friend of mine texted me and told me she was anemic. We had a quick back-and-forth of the brainwashing she had received from Western medicine of what, and how, to eat. I kept saying dark leafy greens, and finally decided to write about it here.
I recommend a green drink , made with Kangen Water®, for breakfast, with a tall glass of Kangen Water®, with perhaps an egg on a bed of greens.
In the morning, you are breaking fast and it is more important than ever to drink and eat green!
For lunch I recommend a large salad as a bed of greens for a small (fits in the palms of your hand) serving of protein, and a serving of quinoa or brown rice, and some sautéed greens, with a large serving of sprouts, and another green drink.
For dinner I recommend a stir fry rice full of veggies, a salad, green drink, and a tall glass of Kangen Water® an hour before and after each meal.
Veggies
Dark green lettuces include arugula, romaine, green leaf, and butterhead. These nutrient-dense leaves are crisp, and often times slightly bitter, they are often used to make raw salads. Dark lettuces are rich in vitamins A, C and K; eating them regularly can improve your bone health, eyesight, and skin elasticity while aiding your blood in normal clotting. Combine these leaves with tomatoes, onions, turnips, asparagus, beets, celery, carrots, and cucumbers to create a colorful, healthy salad. Add a serving of fermented veggies to the side, at every meal for digestion health.
Kale, mustard greens, collard greens, cabbage, and broccoli are cruciferous leafy greens and are hard on those of us with thyroid problems, so make sure you sauté them, or blend them before you eat them if you have hypothyroidism. Cruciferous vegetables are high in nutrients and contain glucosinolates, which inhibit the growth of certain cancers. Magnesium and tryptophan are also abundant in these greens; these minerals enhance heart health and brain function. Cook these greens separately, or combine them to create a colorful and flavorful blend.
Add these greens to soups, or or gluten free pasta, and sauté them with your favorite fresh herbs and seasonings.
I buy fresh herbs seasonally, and dry them, and mix them to make lovely seasonal blends. Sometimes I add chile and salt to my herb blends.
Also, take those same herbs and blend them in the blender with a little bit of Kangen Water®, a whole organic lemon, lime, and salt and make a lovely dressing.
Swiss chard and spinach are vibrant leaves with great colors. They belong to a family of leaves called Amaranthaceae and are similar in taste and nutritional value. Spinach and chard are available throughout the year, and both are rich in iron, which carries oxygen to the blood.
Include these leaves in your raw salads, or chop, blend them with Kangen Water® to make a soup, steam and season them lightly to create a delicious side dish.
Dandelions, red clover, plantain, watercress, and chickweed are edible green leaves. They are sold in some supermarkets, but you are likely to find them growing freely around your neighborhood, in your yard, and at your farmer’s market. Most people destroy them with weed killers and herbicides, but these leafy greens are quite flavorful and nutritious. Red clover regulates hormones and chickweed has anti-inflammatory properties.Dandelion greens promote a healthy liver, and plantain and watercress keep skin cells healthy. Add these greens to raw salads, stir-fries or soups. Make your soups with greens, onion, garlic, and your favorite herbs in a VitaMix, with Kangen Water®.
And one final note, always, always, always wash your veggies right away with Kangen Water® to infuse them with negative ions to help maintain their nutrients!
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