The green vegetable diet is a popular source for many vegans and vegetarians who enjoy pairing fresh and frozen greens with other healthy natural foods, such as avocado and heart-healthy oils, to reap the antioxidant benefits. A vast array of green vegetables exists in every food store, and they are all healthy and nutritious. Chlorophyll and iron-rich green vegetables can create the base for any meal, as they are incredibly versatile. Some popular greens are cucumbers, zucchini, kale, collards, Swill chard, rainbow chard, asparagus, romaine and red leaf lettuce, green beans and broccoli.
Start your day with a green vegetable smoothie consisting of spinach, kale, avocado, cucumbers, parsley and zucchini.
Create lunchtime salads packed with green vegetables, such as sugar snap peas, green peppers, sprouts, romaine and cilantro; toss with sliced avocado, balsamic vinegar and olive oil.
Replace starchy side dishes, such as mashed white potatoes, with sautéed spinach and broccoli rabe with olive oil and herbs.
Saute green vegetables, such as seaweed, with sesame oil and fresh herbs, such as cilantro and basil, to create a unique taste that will recreate your vision of green vegetables forever. Create an easy dinner for the family with vegetable-based soups, such as escarole or miso with seaweed. Stir-fry green beans, asparagus, collards and snow peas tossed with fresh herbs and green salsa.
- The Color Code: A Revolutionary Plan for Optimum Health; James Joseph, Daniel Nadeau and Anne Underwood; March 2003
- 366 Healthful Ways to Cook Leafy Greens; Linda Romanelli Leahy; June 1997
- Eat Your Veggies: Glorious Greens, Super Squashes and a Harvest of Vegetables; Wendy Esko; September 1996