Misstropolis

Tuesday, May 12, 2009

Nourish Your Relationships

by Renee Hill

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Think about the people in your life. Take out some paper and write down the names of people who make you laugh, cry, think, who make you happy and angry. Do you have more people who make you feel good about yourself or bad? How can you spend more time with those family and friends who make you feel full of life?

Research shows that much more than the food on your plate determines whether one will live a long, healthy life. Friends make an enormous difference too! Strong relationships can help fight illness and depression, speed recovery and slow the aging process.

Just as you can cut out chemicalized, artificial junk food you can cut out toxic relationships that can literally make you sick.

Food Focus: Greens
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, bok choy, napa cabbage, green 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 of renewal and vitality. In traditional Asian medicine, the color green is associated with liver function, 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.

Leafy greens are the vegetables most missing from the American diet. Most people are intimidated by the likes of dinosaur kale, as they have never learned how to prepare it or other greens. Try starting with the very simple recipe below. Then each time you go to the market, pick up a new green and try it a new way. Soon you’ll find your favorite greens and wonder how you ever lived without them.

Lemon~Basil Kale
3/4 POUND KALE (1 BUNCH OR ABOUT 6 CUPS CHOPPED)
2 CUPS WATER
2 TSP. EXTRA VIRGIN OLIVE OIL
2 GARLIC CLOVES, FINELY CHOPPED
8 FRESH BASIL LEAVES, WASHED AND CHOPPED
SALT TO TASTE
2 TSP. FRESHLY SQUEEZED LEMON JUICE

Wash kale and strip the leaves off the stalks. Discard the stalks.
Chop kale into bite-sized pieces.
Bring water to a boil in a skillet that has a tight-fitting lid.
Add the kale, cover, and cook over high heat until tender, approx. 5 minutes.

Rinse out and dry skillet, then use it to heat the olive oil over medium heat. Add garlic and sizzle
for 15-30 seconds, stirring to prevent browning or burning.

Add basil and sauté for 15 seconds more. Add kale and stir until heated through. Season with
salt. Stir in lemon juice and serve immediately.
(For variation, add 1 cup fresh corn for additional flavor, color, and crunch).

Here’s to nourishing food and nourishing relationships!

To learn more about nourishing the body and soul check out the wellspring of information at educatinghealth.com.