Recently, I’ve been having a craving for veggies, whether as salad or steamed as a mini-meal or side dish. Freshly-caught fish is on the menu most of the time these days. I was a vegan for five years awhile ago, and now when the craving for greens hits, it is relentless – and thankfully, healthy.

Spinach: rich in dietary fiber, iron, Vitamins A, K B2, B6, low in calories
Pak Choi / Bok Choi: nutrient-dense green high in Vitamins A, C
I used to think greens were flavorless and dull, until years ago when I was anemic and compelled to find creative ways to prepare veggies. Then a love for gardening blossomed, and the miracle of watching plants and food grow took over.
Sautéed veggies make a tasty mini-meal that’s packed with nutrients, and green goodness. On the right is a pic from an upgraded Ramen dish, boosted with okras, spinach, curry spices, fresh herbs, and pepper seeds. This came in handy just before rehearsals; helped to open up the voice and provide a meal that’s not too heavy.

Eating greens on a daily basis came naturally when gardening was an everyday activity, and produce was growing in abundance right outside. Now after an unintentional gardening hiatus, as I prepare to enter a fresh season of growing food in a new location, I have to consciously remind myself to include greens on the shopping list. Eating greens isn’t meant to be a ‘out of sight, out of mind’ kind of thing; it’s good to make them an instinctual element of meals that help nourish the body.
Greens can be enjoyed in so many ways: as a
- juice
- salad
- sautéed dish
- soup
- part of a meal at the side of a plate
- wrap for food (pic on the left below)
Hi very nice article. really very helpful and it will help me as well.
keep up the good work
Thanks so much Aditya; glad it’s helpful to you. Thanks for your kind words and feel free to visit again