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
- sautéed dish
- part of a meal at the side of a plate
- wrap for food (pic on the left below)