That statement caught my attention. Let’s think about why. Historically, many horrible things have happened during the month of April . We all know what happened this month on the 15th – that was a reality but Mr. Eliot had no awareness of what was to come our way.
Perhaps Mr. Eliot was referring to spring – the blooming of flowers and the increased pollen in the air that causes allergies. I subscribe to several on-line health and nutrition magazines and came across this information. Did you know that greens are wonderful for your immune system and actually can help with allergies?
The following information is from Women’s Health Magazin
“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, several varieties of 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”.
Try this easy Kale and Shitake mushroom side dish:
Prep Time: 2 minutes
Cooking Time: 10 minutes
Yield: 4 servings
1/2 pound shiitake mushrooms
1 tablespoon olive oil
1-2 cloves crushed garlic
1 bunch kale, chopped
pinch of salt
1. Place oil in pan over medium heat. Add garlic and sauté 2-3 minutes.
2. Chop the mushrooms add to pan and stir-fry for 5 minutes.
3. Remove spine from kale and chop. Stir-fry for a couple of minutes.
4. Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.
May you all have a healthy, blessed week.