Babyboomers benefit from eating green leaves.

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Clara says 'Eat More Green Leaves'  because we are grazers. Leafy green vegetables are like the 'little black dress' of the vegetable world. They go with just about everything and they’re appropriate for every occasion,
Green leaves are perhaps the most anti-ageing of all foods and since I am passionate about my greens, once I start on them I seem to need to give all the good news. (below)

Obviously, the best way to eat greens is uncooked, fresh from the garden, with Spinach or Rocket being my favourites because of their versatility. They can be stir fried in a little olive oil, wilted by steaming for a very short time, but I love them when added to cooked vegetables, at the last minute for extra colour and super nutrition.

Sichuan Style Spinach or Green Leaves
30g peanut oil
20 black peppercorns
4 dried red chillies
2 garlic cloves
2 bunches  English spinach
Sea salt
30ml chinese wine
Dash sesame oil
Heat oil over medium heat, add groundpeppercorns and chilli until fragrant.  Remove, add garlic, then wine, salt, spinach and cook until wilted and liquid nearly evaporated.  Add seasoning, and chilli.



It was common for our ancient ancestors to eat up to six pounds of leaves per day, ie  a grocery bag full of greens each and every day?  Calorie for calorie, they are perhaps the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems, can help prevent age-related cognitive decline and may also reduce your risk of skin canceramong many other effects. Dark green leaves even contain small amounts of Omega-3 fats.
Almost Carb-Free, with the carbs that are there packed in layers of fibre, which make them very slow to digest.


Perhaps the star of these nutrients is Vitamin K. A cup of most cooked greens provides at least nine times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens usually provide the minimum all on their own. Recent research has provided evidence that this vitamin may be even more important functions.
Vitamin K
•Regulates blood clotting
•Helps protect bones from osteoporosis
•May be a key regulator of inflammation, and may help protect us from inflammatory diseases including arthritis.
Fat-soluble vitamin, so make sure to put dressing on your salad, or cook your greens with oil.
Quick-cooking Greens
These greens can either be eaten raw or lightly cooked. Six cups of raw greens become approximately one cup of cooked greens and take only a few minutes to cook. Spinach, Chard,  Rocket, Beet Greens, Dandelion greens, Sorrel and Cabbage belong in this category. 
Greens should be dry or almost dry, after washing; store in a bag with as much of the air pushed out as you easily can. I like to put a barely damp paper towel in for just the right amount of moisture. Then, put them in the vegetable drawer of your fridge.



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