Growing up, green veggies were most likely one of everyone’s least favorite foods, especially mine. But the truth is, greens are your best friend. There’s a reason why doctors and nutritionists encourage you to eat more of them. Green vegetables are packed with all the necessary nutrients that help you ward off disease, lose weight and stay healthy, both inside and out.
Avocados – Benefits: One serving of avocado gives you 20 vitamins, minerals and phytonutrients, all of which help maintain healthy eyes, prevent chronic disease and contribute to weight loss. And this green fruit is packed with unsaturated fats, which are the good fats. In addition to health benefits, avocados offer a beauty boost when used in combination with two tablespoons of honey for a facial, or with a half cup of olive oil as a 30-minutes conditioning hair treatment.
How to eat them: Have a sweet, healthy treat with an avocado smoothie (it’s really great). They’re best east plain or as an additional to salads, lean meat, poultry or fish. For an interesting twist, puree an avocado to spread on toast or use as a butter substitute in baked goods.
Broccoli – Benefits: Loaded with vitamin C, broccoli fights wrinkles just as much as it fights cancer cells. Studies suggest that sulforaphane, a phytochemical found in the vegetable, can fight cancer already present in the body, while leaving normal cells unaffected.
How to eat them: The best way to enjoy broccoli is raw, as an afternoon snack with low-fat dressing or dip. To keep all the nutrients inside, steam or baked it. Toss it in a soup, salad, stir-fry, omelet or pasta for a little extra color and nutrition.
Brussels Sprouts – Benefits: These tiny cabbage greens are high in vitamin C, fiber and folate, and their potent anticancer properties block the growth of harmful cells.
How to eat them: Boiling typically results in the loss of the nutrients, try grilling or roasting them. They’re a delicious addition to vegetable kabobs, or try them breaded and baked. For parents who want to get the kids to eat these veggies, make candied Brussels sprouts: dust with brown sugar and a pinch of salt, microwave for five minutes and serves hot.
Edamame – Benefits: Omega 3s in these soybeans no only help fight against inflammation in the body, but it will give your skin a glowing look, too. They’re also loaded with protein into a salad.
How to eat them: The best way to enjoy edamame is the classic way: steam the pods ad add sea salt to taste – just don’t eat the pods! You can also toss the soybeans into a salad.
Kale – Benefits: As an excellent source of vitamins A and C, calcium and postassium, kale is cancer-fighting leafy green that also protects the heart and eyes, tanks t its high amount of antioxidants.
How to eat them: Add chopped kale to pasta about five minutes before the pasta is done boiling, or toss it in a mix of sautéed’ vegetables, cooking until wilted. To enjoy kale on it’s own, steam the leaves and season with lemon juice, olive oil, salt and pepper.
Swiss Chard – Benefits: Boost your antioxidant intake with this leafy green, which also has high amounts of biotin, the same as what you find in popular shampoos for maintaining strong, healthy hair. This veggie also helps strengthen your nails.
How to eat it: Instead of using a tortilla for wraps, burritos or tacos, cut off the stems of Swiss chard and steam the leaves briefly, filling the cooled leaves with all your favorite healthy fixings.
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