Raw Superwoman

If the first thing that comes to your mind when you think about leafy greens (or raw food in general) is limp and tasteless iceberg lettuce, please, just get it out of your head right now! Ice berg lettuce might add that crunch to your sandwich or salad, but it has absolutely no nutritional content whatsoever. At 10 calories and less than a gram of protein and fiber per cup, scientists have described its dietary value equivalent to putting a piece of grass between your teeth!

Its popularity in restaurants across North America is due to the fact that, unlike other leafy veggies, it takes well to freezing and can therefore be easily transported and stored for long periods of time. But considering it contains only about one-twentieth the amount of vitamins of other darker leafy greens, it is pale in comparison (pun intended). Thankfully, many people are demanding more out of their salads these days.

So what we really want are dark green, leafy vegetables – in fact, the darker the leaves, the more nutrients the vegetable usually has. Greens are such a clean, powerful, energizing food. When I discovered how tasty they can be and how amazing they make me feel when I ingest them on a consistent basis, I never looked back.

So why are dark greens so good for you?
For starters, they are a great source of protein. Spinach, for example, is about 40% protein. They are also a good source of calcium, which is important for building and supporting strong teeth and bones. Leafy greens are also packed with vitamins such as A and C. Further, eating a diet rich in leafy greens is a fantastic way to mineralize your body as they have high concentrations of minerals such as magnesium, manganese and silicon and a rich source of iron (leafy greens are a great way to cure anemia). Additionally, they are the best source of fiber for your body – they are that roughage that will clean you out. And, as with most other plants, they are very alkalizing and support a non-acidic environment within the body, which is a requirement for health. Lastly, they are foods which are filled with chlorophyll – also known as Nature’s medicine. More on that below.

Chlorophyll
I saved the best for last… Let’s take another look at leafy greens.

We all know that the source of life on the planet is the Sun. We all exist because plants have the ability to use the Sun’s energy to convert water and carbon dioxide into glucose. All plants on Earth are fed by the sun’s energy which eventually is transferred to humans either by consuming the plants or other animals which had first consumed the plant.
Green leaves are the receptors of that solar energy. They are a direct source of it.

All plants, be it roses, carrots, oak trees or orange bushes, have a green part to them, often in the form of leaves, to trap solar energy which is then converted to plant energy and distributed throughout that plant system. More specifically, chlorophyll is solely responsible for this conversion, also known as photosynthesis. Chlorophyll is the green pigment molecule which is capable of absorbing sunlight – “trapping” the energy of the sunlight – and then using its energy to synthesize carbohydrates from carbon dioxide in the air and water. In essence, chlorophyll is responsible for all life on Earth.

The greener the plant and the darker the green, the higher the concentration of chlorophyll. The health promoting effects of chlorophyll (also known to some as “Nature’s medicine”) when consumed by humans are impressive. Chlorophyll has been scientifically proven to cleanse the blood and remove toxins from our body. In addition to cleansing, it oxygenates the blood, resulting in a significant energy boost.

I recently went to a talk by Angela Stokes. She said that when she was a SAD eater, she could not imagine a meal without meat – it was simply the basis of everything she ate. That is how she now feels about leafy greens. Dark greens are a vital part of the optimal diet.

Making greens taste great
Now I know what you might be thinking right about now. Leafy greens are not that much fun to eat. But they can be. In the article Making Greens Taste Great, you’ll find a few ideas.

Which Kinds to eat
My current personal favorites are spinach, kale, chard, the green sprouts of sunflower seeds and powdered hemp, as well as parsley and cilantro. Whenever I spot yam leaves in some obscure Chinese grocer, I literally throw myself at them – they are very yummy, but hard to find. The varieties are mind-boggling…

Spinach
Swiss chard
Mustard greens
Dandelion greens
Kale
Collard Greens
Chicory
Romaine lettuce
Beet greens
Parsley
Cilantro (coriander)

How much to eat?
Ideally, about 1.5 pounds of leafy greens per day is sufficient. That is about 5 large handfuls. Work your way up to this or do the best you can. A minimum of about 2 large handfuls of greens should be consumed for optimal health.

Note: While editing this article for its final post, I consumed 1 Quart (about 4 cups) of green juice, freshly juiced from collard, spinach, parsley, carrots and apples. Scrumptious!