In the last two posts I’ve talked about the nutritional benefits of green leafy vegetables, and how to get more of them into your diet. Today, I finish off this topic with a few more suggestions of when and how you can enjoy these as a part of your daily diet.
- Make a rocket soup! It’s absolutely packed to the brim with leafy greens yet you’d never know it. It’s also so easy, yet so fresh and delicious.
- Pack a wrap with some hummus and broken walnuts, and a handful of spinach, rocket or watercress. Whatever floats your boat!
- Mashed potatoes or smashed new potatoes are great with a dollop of wholegrain mustard and some chopped watercress. It adds a whole new dimension of peppery-ness that you’ll love!
- One thing I really love to do is have a delicious plant-based cooked breakfast with some freshly wilted spinach on the side. It’s really fresh, and looks gorgeous on the plate with the roasted vine tomatoes, stuffed mushrooms, beetroot falafel, avocado and beans (sorry, but you’ve got to have beans!)
- Steam a large head of broccoli (or two) until cooked but with some bite. Rinse under cold water to keep the fresh green colour, then keep in the fridge to add as a side to meals, or throw into stir fries, or use as a crudite in hummus or dips. Broccoli is also delicious roasted, as it really seems to intensify the flavour.
So, there’s plenty there to keep you going.
Remember, try to gradually increase your intake to 2-3 portions a day. To keep to it, plan in advance, and when you’re on the go, take your greens with you.
And I’m not just talking about salad vegetables… there’s no reason why you have to eat your cooked greens hot. Take them in your lunch box mixed in with noodles or in a quinoa salad. You may be pleasantly surprised.
Next time, I’ll be talking about exactly what a portion is, and how many portions a day you should be eating each day for optimal health.
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