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Eat your Green Vegetables for St. Patrick’s Day!

March 15, 2016

March ushers in many things:  Spring, occasionally Easter and Passover, Spring break and of course St. Patrick’s Day. Cabbage paired with corned beef is the traditional dish to mark the day.  Cabbage is rich in Vitamin K and Vitamin C, which promotes healthy immune systems and wards off diseases such as cancer. Cabbage is an excellent vegetable for those trying to lose weight; the high density of the leaves makes it very filling, and it is very versatile; cabbage can be included in sandwiches, slaw, salads, Pita, soups, etc.

Luckily, there are many green vegetables that can be your be your “green” for the special day.  Broccoli is a crowd favorite especially paired with a ranch dip.  Broccoli is packed with vitamins, fiber and protein that your body craves from natural sources. Broccoli is also very versatile.  It can be chopped into a salad, added to a baked potato, added to soup, as part of a pita pocket or sandwich roll up!  Broccoli’s density is makes it great for dieters.

Want other green vegetables?  How about Snow Peas?  These delicate pods are eaten before the peas inside are fully ripe.  They have a good amount of fiber and plant protein, which will help you fill full.  They are another vegetable that can be eaten raw, or can be a great addition to stir fry and other baked dishes.  Kale also is a “pop” culture vegetable, and is found cooked in soups, or eaten raw in salads.  Kale is  a popular ingredient in green smoothies.

Whether you choose a popular green vegetable such as snow peas or Kale, or stick to old stand-bys such as green peas and green beans, eating healthy is what your body craves.  Green vegetables of any kind provide nutrients to keep us healthy and to help ward off disease.  This St. Patrick’s Day, celebrate all things green with a green vegetable–or two!

 

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