Lettuce Give Greens a Chance

Greens are everywhere—in the garden, in the farmers market, in the grocery store, in restaurants, at parties, picnics and cookouts. They’re great for decorative flourish and garnishes, but they don’t do us much good left on our plates! Greens are superfoods brimming with vitamins, minerals, phytonutrients, fiber and water. They add flavor and texture to our meals and help us achieve our very best health. “Lettuce” give greens a chance to work their magic in our lives!

Here are some tips for optimizing consumption of greens:

• Serve greens at every meal—breakfast, lunch, dinner, snacks—fresh or frozen, raw or steamed, chopped or whole. My husband likes steamed chopped spinach with a drizzle of balsamic for breakfast. I prefer a fruit salad with fresh greens and oatmeal.
• Put handfuls of chopped greens in everything—soups, salads, pizza, sandwiches, casseroles, sauces, smoothies even if recipes don’t mention greens. I add greens to my tasty mushroom gravy and no one notices, but all benefit.
• If you have a garden, invite diners to pick their favorite greens. My grandkids like to devour the greens they pick right on the spot!
• Grow micro greens for quick and easy access to nature’s superfood.
• Add greens to every smoothie—fruit and veg.
• Do decorate your serving platters with fresh greens, but don’t toss them out when the meal is over. Chop them up, repurpose them in the next soup or salad.
• Eat your greens and take on the world!