Green Juices and Kale Salads have become the most fashionable foods to be seen with and the demand has got so strong, that Starbucks has even launched its new premium range of fresh juices, with the ‘Green Machine’ vegetable juice taking out the prize for biggest seller.
You’ve heard ‘eat your greens’ since you were old enough to chew, but can you honestly say you’re getting your daily quota of leafy goodness?
We have been conditioned for years to follow this diet or that; eat more protein, eat less fat, count your calories, no carbs at night and so on. As a result, we’ve all been so focused on the macronutrients and numbers the back of packaged food to even realise that greens have slipped off our radar altogether.
I was chatting with a client last week, who pointed out that in the past she wouldn’t have bothered with green vegetables as they didn’t seem to fit into any particular ‘dietary rule’ so she didn’t really see the point in buying them. Wow, she’s so right! When was the last time you saw an ad for lettuce? It’s just not at the front of our minds in our busy lives. It seems we’ve almost forgotten that green vegetables are not only low in calories, but much more importantly give us protein, fibre, vitamins, minerals and a host of other benefits. Green vegetables are SO important for our health!
Greens are an important element of our diet all year round, and leafy greens are particularly important in a spring diet to help clear out excess congestion in the body from winter. So if you’re in the Southern Hemisphere, now is the time to really up your green intake, for a smoother transition to the warmer weather.
In my own travels over the last few weeks, I noticed greens quickly slipping from my diet. Let’s face it, when you’re travelling (as with a really busy day at work) you tend to grab what you can on the run. It was a great reminder for me to keep consciously ‘adding greens’.
Here are a couple of ways to incorporate more greens into your meals while travelling or on a busy working day:
Another idea is to whip up a Sunday salad ahead of your working week. You can double the recipe to make a large bowl to dip into each day for your lunch. My Kale & Currant Sunday Salad recipe was inspired by an amazing Kale salad I recently had for lunch in New York. The market stall I bought it from was right across the road from one of the Fashion Week events, and trust me, this was the dish the fashionistas were queuing for.
Kale & Currant Sunday Salad
Bunch of Kale
Organic Balsamic Vinegar
Shaved Parmesan Cheese
1. Wash the kale and chop thinly
2. Toast the pinenuts in a fry pan
3. Toss the pinenuts and currants through the kale, dressing with the balsamic and then shave the parmesan on the top.
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