2010 April - Surrounded by Spring Greens

Get Out N Play Newsletter Surrounded by Spring Greens April 2010 In This Issue Greens Shiitake and Kale Quick Links... Our Website Nutrition Events About Aubrey Get Out N Play Blog Doesn't this sunshine just make you smile? Riding my bike today I noticed the shadows from the newly forming leaves on the trees. It is these leaves that will offer us refreshing comfort from the summer sun and will add colorful beauty to the fall landscape. When we seek out spring's rewards at the dinner table, look for the leaves growing on the ground. Your green leafys. Food Focus: Greens Leafy greens are some of the easiest and most beneficial vegetables to incorporate into your daily routine. Densely packed with energy and nutrients, they grow upward to the sky, absorbing the sun's light while producing oxygen. Members of this royal green family include kale, collard greens, Swiss chard, mustard greens, arugula, dandelion greens, broccoli rabe, watercress, beet greens, bok choy, napa cabbage, green cabbage, spinach and broccoli.   How do greens benefit our bodies? They are very high in calcium, magnesium, iron, potassium, phosphorous and zinc, and are a powerhouse for vitamins A, C, E and K. They are crammed full of fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals. Their color is associated with spring, which is a time to renew and refresh vital energy. In traditional Asian medicine, the color green is related to the liver, emotional stability and creativity. Greens aid in purifying the blood, strengthening the immune system, improving liver, gall bladder and kidney function, fighting depression, clearing congestion, improving circulation and keeping your skin clear and blemish free.   Leafy greens are the vegetables most missing from the American diet, and many of us never learned how to prepare them. Start with the very simple recipe below. Then each time you go to the market, pick up a new green to try. Soon you'll find your favorite greens and wonder how you ever lived without them. Recipe: Shiitake and Kale Shiitake and Kale Ingredients 1/2 pound shiitake mushrooms 1 tablespoon olive oil  1-2 cloves crushed garlic 1 bunch kale, chopped pinch of salt  Directions Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2-3 minutes. Add chopped shiitake mushrooms, stir-fry for 5 minutes. Add chopped kale, stir-fry for a couple of minutes.  Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes. Coming in June: Eating for Energy Workshop! More details to follow in the May newsletter. The venue for for this talk is not what you'd expect. Thank you for spending some time learning how to nourish your health. Sincerely, Aubrey Schulz Get Out N Play Return to Newsletters