The Power of Greens
Did you know that eating leafy greens can help support your health with benefits including reduced risk of obesity, heart disease, high blood pressure and cognitive decline
Kale contains antioxidants such as lutein and beta-carotene, which can reduce the risk of diseases caused by oxidative stress.
Spinach is packed with folate, which plays a key role in red blood cell production and also contains a whopping amount of vitamin K that can help protect bones from osteoporosis and help to prevent against inflammatory diseases.
Spinach also contains Vitamin A and C as well as non heme iron.
Throw in some amazing nutrient dense cruciferous vegetables such as broccoli, Brussels which contain high levels of glucoraphanin, a compound that is converted into a potent antioxidant called sulforaphane during digestion which can help reduce blood sugar, cholesterol levels, oxidative stress and chronic disease development.
Broccoli is also packed with fibre, vitamin K, folate, and Not forgetting the amazing Vitamin C content which is an essential nutrient for immune function.
This delicious and easy to make warm chopped green goodness salad is a firm favourite and is the perfect mid week throw together
Green Goodness Salad
1 small onion (white or red) chopped
1/2 large broccoli head (florets cut off)
10 Brussel sprouts
1 garlic clove
2 large Handfuls of spinach leaves
Handful of kale chopped
handful of pumpkin seeds
Handful of walnuts
2 organic figs (optional)
Extra virgin olive oil
In a pan add the onion and cook until softened seasoning to taste (add in chopped fig as optional)
Gently steam the broccoli and Brussels until al dente and allow to cool before chopping into small pieces
Add the garlic and sauté altogether
Toast the pumpkin seeds and walnuts with the onion mixture
Once cooked through add the kale leaves and cook until softened
add the spinach leaves and gently wilt and then add the broccoli mix and stir through,
Top with some chopped avocado, pomegranate seeds and drizzle with a generous amount of extra virgin olive oil and a drizzle of tahini