Eat Way More Dark Leafy Greens! 

Health resolutions are often hard to keep, greens like leafy veggies are a healthy choice. And if better health is your goal, here’s an easy way to fulfill your resolution and reap big rewards:

Dark greens such as kale, chard, collards, broccoli, asparagus, Brussels sprouts, and romaine lettuce are arguably among the healthiest foods you can eat. And as an added bonus many of these can be eaten raw! They can be mixed together as a salad or many like broccoli can be eaten by themselves.

Dark greens are your BEST source of calcium. Cows do NOT drink milk! Where do they get enough calcium to produce big bones and white milk? From the green plants they eat!

Calcium is required in order for plants to produce leaves, stems, and other solid structures. When you eat and absorb dark, leafy greens, you derive calcium and more.  They are low in calories and fat but rich in dietary fiber and vitamin K.

A one and a half cup serving of kale contains 150 mg of calcium. That’s 25% of your daily calcium requirement in a single serving of greens!

In addition to providing a high source of calcium, dark, leafy greens also provide:

  • clot your blood magnesium needed for your muscles and brain to function
  • carotenes that guard your tissues against oxidation
  • precursors of vitamin K to help you

Calorie for calorie, it is hard to think of another food group that provides so many nutrients so deliciously.

That’s why every evening, as you review your day, you ought to be able to look back and say, “Yes, I had a large helping of broccoli at lunch,” or, “Yes, I had a large helping of kale at dinner.” Dark greens every day!

When I go to the farmers market, I put on my “emerald green filter” and look for vegetables with that dark, rich color. Whether it’s kale, collards, broccoli, Brussels sprouts, bok choy, asparagus, spinach, or chard, if it’s bright green, preferably organic and grown locally, I buy, bring home, wash, steam, and enjoy.

Add freshly squeezed lemon juice or delicious, nutritious salad dressing to make “eating your greens” a most pleasant and nourishing experience.

Here’s to your health!

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Michael Klaper
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