During the spring months, it’s important to cleanse our system from the cold long winter with antioxidant-rich nutrients – dark leafy greens! Dark leafy greens purify the blood, help to prevent cancer, strengthen the immune system, promote healthy intestinal flora, improves liver, gall bladder and kidney function, lifts the spirit and fights depression, clears congestion (especially in the lungs) and reduces mucus, improves circulation, while keeps skin fresh and clears blemishes. They are a great source of minerals like iron, calcium, potassium, and magnesium. They also provide important vitamins, including vitamins K, C, E, and many of the B vitamins.

There are many leafy greens you can eat – opt for at least one dark leafy green per day. Some of the commonly available greens are collards, Romaine lettuce, turnip greens, Swiss chard, broccoli, spinach, mustard greens, cabbage, beet greens, and small leafy herbal greens like cilantro, parsley, mint, spearmint, sage, thyme and fenugreek.

Ways to include leafy greens into meals are in a salad, stirred into soup, added to stir fries, chili, casseroles, etc., added to an omelet, placed on sandwiches, blended into sauces or dips, in wraps or in stuffed pita pockets, juiced or added to a smoothie.