The color of spring is green!
It’s time for you to love eating your greens…that is, if you don’t already.
And here’s why: because eating leafy greens enhances your liver function.
Spring is a great time to clean up and detoxify internally.
We can use this time to help cleanse our liver, because the liver becomes overheated due to stress and then causes anger, irritation, and frustration if not kept in balance.
In Traditional Chinese Medicine spring is associated with the liver, the organ that effects and helps regulate the entire body. The liver regulates the blood throughout the body –sending to muscles, nourishing tissues, and sometimes storing blood for use to fight off pathogens.
Healthy liver functions will have an important influence on a person’s energy level.
Let’s get back to those leafy greens – kale, bok choy, spinach, kailan, chard, choy sum, and plenty more.
Gotta love ‘em. They all are so rich in vitamins, iron, potassium, magnesium, folate, calcium, and fiber.
Where did the hang-up about eating greens and green vegetables begin?
I have never ostracized green vegies from my life.
As a kid – I was alright with it.
I adored spinach.
Grandma made the cream spinach – very yummy.
And I liked broccoli, brussel sprouts, and others.
At that time, there weren’t the grand choices available that we now have for devouring this nutrient dense food choice.
It’s all about taste, knowledge, and presentation.
I believe people can get over their misunderstanding of green vegetables by retraining their taste buds.
And by a genuine appreciation. Don’t laugh. Your body is not laughing – as a matter of fact – it’s cheering you on.
Let me continue with a boast.
I was the Queen of Kale before it was fashionable.
Hang in here with me – as I am nowhere near a chef. A ‘foodie’ – yes.
Back to dinosaur kale.
Wash and put in a frying pan (or a wok if you have one) with small amount of water to steam.
For some people, the taste is too normal, organic, fresh, or bitter. Not for me. Simply stir fry and in the middle of cooking, sprinkle drops of red chili oil to cut the taste. It then takes on a merger of toasted plus green – which has an added satisfying flavor.
That is how I began my love affair of greens.
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