Photo by Brooke Larke on Unsplash

Photo by Brooke Larke on Unsplash

Greens and sprouts reflect the spirit of the spring season, bursting with flavor and nutrition. Tam John, author of A Fresh Wellness Mindset and founder of the EatRight-LiveWell integrative and functional approach to smarter self care offer inspiration and recipes.

Photo by Oldskool Photography on Unsplash

 

Enjoy the nutritional offerings of Greens

Greens are touted as offering a powerhouse of nutrients including antioxidants, phytonutrients, minerals and more vitamins. These substances have properties which promote healthful glucose as a source of quick energy and brain fuel. Healthful glucose? yes, while glucose is blood sugar, it is the brain’s favorite source of fuel. Too much glucose is often ascertained from a highly refined and processed food life. Those sources of carbohydrates, when not used for immediate energy, turn to triglycerides and are stored as fat, hence ‘unhealthful glucose’. It is virtually impossible to consume too many veggies when paired with quality protein and healthy fat in body that digests and assimilates well.

If aiding your digestion is something you would like guidance about, schedule a Free 15 with Tam John on the phone to ask your Qs and find out if her approach is a fit for you. Even the healthiest food not well digested will be of no benefit and could be counter productive to wellness.

Greens are plentiful in chlorophyll, the plant pigment which aids in energy creation due to its involvement in photosynthesis. Naturally using greens as a source of chlorophyll, as spring emerges and we come out of doors more as well, it seems natural we can renew our personal energetic factor with natural sources of chlorophyll. Greens fill the bill perfectly.

Greens, especially lightly colored greens like dandelion greens are said to reduce excess mucous which tends to accumulate in the winter months. Tam John, founder of the EatRight-LiveWell integrative and functional approach to smarter self care offers Savoy Dandelion Salad as the perfect spring salad. It is made with fresh dandelion greens, tender savoy cabbage and sprouts.

Greens thrive in cooler weather! Plant a some seeds in a window, pot or plot to make use of the sunshine and optimize your nutrition. Snow peas, lettuce, herbs and spinach are easy to grown in the smallest of spaces, indoors or out of doors. It may be the most nutritious and certainly freshest food you consume all year!  

A Fresh Wellness Mindset is a guide to learn to love food that loves you back. It isn’t about one way of eating or a diet. It is a road map for a natural healthy life journey everyone can apply to their individuality.

Food of the Season

Excerpt from A Fresh Wellness Mindset

‘Variety is the spice of life.  Variety implies a wide array of nutrients.  Eating a wide selection of food creates more opportunity for the body to get all of the nutrients it needs….’ 

3 Truths to encourage variety in your food life

1.   Most people eat a small number (around 10 – 15) of the same foods on an on-going basis.  

To combat boring routines and nutritional limitation, check in here each week for ideas to add a fresh seasonal food to your life.  Ideas are in sync with Mother Nature's brilliant cues to eat in cycles reflecting the availability of seasonal food with the body’s energetic needs. 

2.  Choose food in sync with nature and you will be making choices which resonate with your body’s design and natural tendencies.

Life puts your body and mind through a lot of figurative and literal stretching, twisting, and extending energetically.  Eating in sync with Mother Nature makes it easier for your body to adapt to the life you live. 

3.  Choosing foods offering a wide assortment of color is more than good for you.  Eating this way gives your senses delicious variety of texture, taste, smells and sight. 

Have more fun with food.  You and your children can experience food as true beauty and joy by getting creative with food choices that evolve to more variety and alignment with nature’s seasons.

 Food of the Season:

Greens and Sprouts

Worthy of super food status and a reminder of the spring season itself, beautiful tender greens begin popping out locally in most every climate. Perhaps the natural emergence of greens in spring is reflective of the human desire to bound out of indoor containment of winter.

Sprouts are an excellent source of nutrients much like fresh and local greens put forth. According to Dr. Mercola, “The vitamin E content, for example (which boosts your immune system and protects cells from free radical damage) can be as high as 7.5 mg in a cup of broccoli sprouts compared to 1.5 mg in the same amount of raw or cooked broccoli.” Dr. Mercola goes on to say “Sprouts are also an excellent source of fiber, manganese, riboflavin, and copper, along with smaller but significant amounts of protein, thiamin, niacin, Vitamin B6, pantothenic acid, iron, magnesium, phosphorus, and potassium .”

Sprouting is a time-honored wise technique to optimize the benefit of sprouting seeds. The book A Fresh Wellness Mindset dedicates a section to why sprouting (seeds and grains) optimizes nutrition and how to easily sprout seeds in your own kitchen.

Enjoy a tender salad of spring veggies like thinly sliced radish, baby greens and top it with an array of sprouts. Sometimes the most flavorful and nutritious salad is simply set out with a few of the freshest ingredients. Combining too many salad ingredients can bring about digestive troubles for sensitive systems.  

Tam John, founder of the EatRight-LiveWell integrative and functional approach to smarter self care encourages simple salads made with just a few of the freshest most tender ingredients.

Photo by Mike Kenneally on Unsplash