The holidays are upon us and sugar-laden treats are ever present! While these may taste delicious, they can also wreak havoc on your immune system. Therefore, it is now more important than ever to add nutrient rich foods to your diet that will assist in warding off the negative effects of sugar. One of my favorite solutions is greens!Greens offer an abundance of antioxidants and micronutrients and are essential for disease-prevention. By consuming these mineral-dense vegetables on a daily basis you will strengthen your lungs, boost your immunity, reduce signs of aging and feel lighter in both body and spirit. Sugar depletes the body while greens replenish.
When most individuals think about calcium sources, dairy products are the first to come to mind. Did you know that kale, collards, chard, broccoli, spinach, and other leafy greens are also excellent sources? In addition to calcium, your body will be supplied with a plethora of iron, fiber and folic acid.
Try sautéing your greens with a clove or two of garlic and then finish them off with a touch of something sweet or crunchy (raisins, cranberries, toasted almonds, pine nuts, etc.). You may be surprised at just how easy greens are to prepare and how well they pair with the other foods on your menu.
Finding it difficult to get your daily dose? Experiment with a greens powder or better yet; purchase freshly squeezed green juice at your local health food store. There are many green powders on the market so if you need guidance in selecting a quality and tasteful product, feel free to email me directly at alison@aetheriaspa.com and I’ll be happy to help!
Quick Collards with Portobello Mushrooms
¾ Pound collard greens (6 or 7 cups, chopped)
2 cups water
2 teaspoons extra virgin olive oil
1 teaspoon minced garlic
1/3 cup thinly sliced scallions, white and green parts
2 Portobello mushrooms, stems removed and cut into slices about 1 inch long
Salt to taste
Roll collards like a cigar and slice into ribbons (anywhere from ¼ to ½ inch wide). Place water in a large skillet with a lid and bring to a boil. Add prepared collards, cover and cook over high heat for 8-10 minutes, stirring occasionally. Drain in a colander and set aside. Heat the oil in the same skillet over medium heat. Add garlic and scallions and sauté for about 30 seconds. Turn the heat to medium-high and add mushrooms and a pinch of salt. Cook for 5-6 minutes, stirring constantly, until mushrooms are tender. Reduce heat to low, stir in the cooked collards, cover, and cook for 1-2 minutes, until hot.
Taken from: Greens Glorious Greens! By Johnna Albi & Catherine Walthers
Alison is a graduate of the Institute for Integrative Nutrition (affiliated with Columbia University) and a Masters Degree candidate in Human Nutrition. She is certified by the Association of Drugless Practitioners and has a private practice in Fairfield County.
Alison empowers individuals to become the best version of themselves through exceptional nutrition and health counseling. With a passion for and extensive knowledge in healthy living and delicious whole foods, Alison works closely with her clients guiding them to a happier, healthier way of life. Examples of client results include optimized anti-aging protocol, strengthened immune system, lowered cholesterol, increased energy and performance, weight loss/gain, stress reduction, pain elimination and improved sleep,
Her nutritional insights, "Healthy Bite," will be featured regularly in future issues of Aetherial Living.
If you enjoy this article, or would like to know more about Alison, please drop her a comment at alison@aetheriaspa.com
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