Boost your health with green leafy vegetables

Green leafy vegetables acquire their colour from chlorophyll, a molecule that plays a

critical role in photosynthesis, the process that turns sunlight, water and carbon

dioxide into energy. Chlorophyll is the life-force of the plant often referred to as the

blood of plant life. Chlorophyll and haemoglobin are virtually identical molecules

with the exception of their central atom. The centre of the chlorophyll molecule is

magnesium whereas in haemoglobin it is iron. This similarity contributes to the ability

of chlorophyll to build healthy blood and treat anaemia. Chlorophyll is a blood

purifier binding with heavy metals and toxins helping detoxification.

Green leafy vegetables are a good source of an array of vitamins, minerals and

phytonutrients. They are an excellent source of fibre and some like collard greens and

watercress have a fair amount of good quality protein.

Every season there is plenty of choice here are some favourite Spring plants and you

can forage the first four for free!

Dandelion

For centuries herbalists have used dandelion leaves to support the kidneys, bladder,

lymphatic system and blood. Soften in olive oil with garlic and toss through rice with

a splash of lemon or simply use the leaves in salad.

Wild garlic

Pungent wild garlic leaves have all the medicinal properties of garlic plus the benefit

of chlorophyll. The shiny green leaves are a cleansing & rejuvenating Spring food.

Nettles

Delicious wether you blanch, steam, sauté or dry them and of course you can make a

revitalising fresh infusion. Great blood cleanser, with antiviral powers, good for

arthritis.

Chickweed

Chickweed can be used for inflammation and skin irritations, and is soothing to

internal mucous membranes. Chickweed makes a good Spring tonic. Eat fresh in

salads, juice or gently sauté with other greens.

Endive

There are different types of endive; curly, Belgian and broad leaved. They all

support liver function. The slightly bitter taste works well in salads.

Curly Kale

Kale contains cancer-fighting compounds such as sulforaphane and indoles.

Kale contains lower oxalates than spinach making the calcium in kale more available

for absorption. Makes a delicious pesto.

Broccoli

Research shows broccoli is good for the heart and contains cancer protective

compounds. If you have a thyroid issue or IBS it is best to limit broccoli in the diet.

Spring Greens

Phytonutrients in spring greens have anti-inflammatory properties, which can help

protect against heart disease and stroke. Good source of vitamin C, to support your

immune system, and vitamin K, to build bone strength.

Watercress

Watercress is rich in vitamin C which makes the iron in this delicious peppery green

leaf much easier for us to absorb. Makes a lovely soup or toss through salads.

Beet Greens

Beet greens make a wonderful tonic for the liver. Add to juices and smoothies.

Chop into fine ribbons, soften in a little olive oil and toss with roast beetroot.