Super Greens

One of the most important things we can put in our bodies are leafy GREENS. They are truly the powerhouses of the vegetable family as they contain the highest levels of vitamins, minerals, nutrients, essential cell salts, fiber and chlorophyll. They are also extremely high in water content which acts like a flush when we put it into our bodies. It floods the system and the blood with nutrient-rich mineral water that carries high levels of toxins, poisons and oxidants out. Effective cleansing agents are always going to be at the top of the nutrition list when it comes to ridding ourselves of the compounds that make us feel sick and lead to illness and imbalance. The most digestible form will always be RAW though when dark leafy greens are cooked, it increases key mineral content.

I have been really passionate about my greens for a long time and I strive to eat a huge handful with every meal. At least 75% of my green intake comes from my own organic garden and since each variety is seasonal, I always have a lot of different kinds to choose from. In the spring and summer, there are lots of lettuces, arugula and tender greens as well as root tops such as turnips, beets and chard that are good in salads, sandwiches and juiced. In the fall and winter, there are the sturdy, big-leaved types that can stand up to sautees and soups and casseroles like kale, mustard greens and spinach. Eating foods that are in season will maximize your diet with the freshest foods that are producing at peak levels when they are loaded with all the nutrition you need!

I have included a brief itemization of four kinds of greens with their benefits and properties that are easy to grow and find in your local health food store or farmer's market. You can adjust eating less or more of them when you are experiencing an internal imbalance or if you are looking to refine your diet with the foods that work best with your body type. There is also an easy breakfast recipe at the bottom for getting your greens early in the day!

BEETS | BEET GREENS
First off, the greens are superior to the root in everything mentioned on this one, but the root is just as important. Cleanses the body, dissolves acid crystals in the kidneys, addresses blood toxemia as it enriches red corpuscles for healthy blood, detoxifies the liver and gall bladder, flushes the bowels, draws fat cells from the body, stimulates lymph fluid and relieves constipation.

LEAF LETTUCES
Very high in water content - between 92 and 95% of the plant is water. Flushes the body and blood, antispasmodic, expectorant, anodyne, sedative and sleep aid. High in all vitamins and silicon which renews joints, bones, arteries and connective tissues. Most nutritious when it has bolted and matured as it contains a milky substance that has sedative, narcotic and anesthetic properties that comes from a compound called lactucarium. Treats insomnia and nightmares as it relaxes the nerves. High in vitamin E which is necessary for healthy reproduction.

MUSTARD GREENS
Cleanser and tonic, detoxifies the entire body. High in dithiolthiones and indoles which are powerful anti-cancerous, antioxidant agents. It stimulates liver function and surrounding tissues.

SPINACH
Powerful laxative. Detoxifies the digestive tract, balances ph, provides essential mineral salts to repair the colon. High in iron and chlorophyll and oxalic acid. Best when eaten raw. When cooked, it is important to pair it with something high in calcium as it can actually deplete it from your body.

SWISS CHARD
A close relative to the beet, this is also called Leaf Beet. It does not make a root, is only eaten for it's bright, colorful leaves. Also best when eaten raw. Digestive aid, high in beta carotene. The potassium, magnesium and calcium increase when cooked. High fiber.

EASY TOFU SCRAMBLE

This recipe can easily be made with eggs if you prefer.
You can adjust the amounts of everything depending on how many you are trying to feed and what you like in yours. I always go for whatever is in the refrigerator and needs to be eaten.

INGREDIENTS
red or white onion, chopped
garlic, diced or thinly sliced
red or green bell pepper, julienned (cut into long, thin strips)
zucchini, chopped
jalapeno, diced
carrot, diced
large handful of greens, chopped (kale, beet greens, chard and spinach work well)
crumbled tofu, firm or extra firm works best
olive oil or coconut oil
salt + pepper + turmeric or mustard powder (all to taste)
*other optional vegetables could be sliced mushrooms, squash, broccoli, sweet potato or asparagus

DIRECTIONS
Sautee all of your vegetables except the garlic and the greens in a large skillet until they are mostly tender, about 6-7 minutes. Add the tofu by taking the block after it has been patted dry with a paper towel and crumbling it right into the pan. Season with salt, pepper, turmeric and mustard. Let it brown a little, about 5 minutes. Add the garlic and the greens and cover your pan with a lid. This will steam the greens perfectly until they just wilt, but are still bright green in color. Stir everything together and serve with sprouted toast or a whole wheat tortilla. You can top it with a little cheese if you are not vegan and it is very delicious. This is a breakfast that is great for revving up your metabolism in the morning because the minerals are easily absorbed by the added healthy fat from the oil. It works like a vehicle. Otherwise, trace amounts can be passed before they are absorbed. Pairing it with the plant-based protein of the tofu is perfect with whole grains. It is low in calories, cholesterol and saturated fat.

ENJOY!!