Creating a colorful life with the color GREEN
As a certified Food & Spirit practitioner, I see the power of color in our food and in our life. Colorful pigments in food plants make us feel better by supporting our internal body and overall health. We will continue to explore this week with a look at the color GREEN in foods and our life. GREEN foods contain many healing compounds. Catechins which are a type of flavonoid found in certain foods, are powerful antioxidants which protect us from damaging chemicals called free radicals. Brewed green tea is an especially rich source of Catechins. Folates are part of the B Vitamin family and they help with nervous system function, cardiovascular support as well as reproductive health. Great sources for these nutrients are found in spinach, broccoli, asparagus and turnip greens. GREEN is also associated with qualities of compassion, service and expansion.
Simply Easy Tip:
Start this week by adding GREEN vegetables along with your YELLOW, RED and ORANGE options; experiment with combining them.
Tune into how GREEN makes your feel. Notice how you feel about it and if you avoid or focus on GREEN. Do you make a connection to any qualities of GREEN?
The Benefits of green tea are endless according to studies performed over the past 20 years, including gut health, immune support and cancer prevention. In 2001, a research team at Rutger’s University analyzed a sample of green tea from our farm-sourced Taiwanese Oolong Green Tea. The following is from their findings report: “Chemical analysis of the phenolic compounds of your green tea revealed unusual high content of EPGC and EPGCG…” (EPGC, EPGCG, and phenolic compounds are healing properties of Green Tea.) To order our loose leaf Green Tea, you may contact our friendly front desk team at (860)519-1916 or email Info@IntegrativeWellnessAndPT.com or you can click on the link above.
Simply Delicious: Garlicky Greens Recipe
1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes
If you are using spinach ignore the stem instructions below. With spinach, trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition).
To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Sauté a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.