WHAT to eat, HOW to eat when dealing with Chronic Disease??
Those two questions were literally one of the first two questions I asked my doctor, when I was presented with my autoimmune thyroiditis diagnosis.
Surprisingly, these two questions were never fully answered and stuck around to be answered for years.
It really surprised me, that no one seemed to have a blueprint for me to follow in order to improve my symptoms and reverse my conditions.
So - I had to learn it all by myself, through research, trial and error and education.
There are multiple ways to start the restoration / repair proccess inside your body to reduce inflammation and today I want to share one with you, that is very powerful:
ALKALIZING YOUR BODY WITH GREEN FOODS
I’m sure you’ve been told more than once to eat your leafy greens.
From kale to spinach and every green in between, we know that leafy green vegetables are an abundant source of vitamins, minerals and other unique nutrients like chlorophyll. In fact, they’re probably one of the most concentrated sources of nutrients you can find. One cup of cooked greens provides nine times the required daily intake of vitamin K. Vitamin K helps prevent blood clots, lubricates the joints and even reduces inflammation.
BUT LET’S BE HONEST - most raw greens don’t taste that fancy. So if you want to add more leafy greens into your diet, you’ll have to find a way to sneak them in. I prefer blending and sautéing mine!
BLENDING YOUR GREENS is a beautifully simple way to load your body up with high-quality nutrients. If you’re a regular smoothie drinker, try adding a couple handfuls of spinach into the daily mix. You won’t even be able to taste the greens, though your drink will take on a nice emerald hue. If you need to sweeten up your veggie smoothie even more, add stevia or a piece of fruit.
Here is an amazing Smoothie Recipe:
GREEN MADNESS
1 ½ cups dairy-free milk or water
½ avocado
1 cup kale or other leafy greens
1 green apple
Juice from 1 lemon
1 tablespoon flax seeds
Dash of cinnamon
1 teaspoon honey or stevia to taste
YOU CAN ALSO SAUTÉ YOUR VEGGIES. Kale, collards, mustard greens, turnips, and beet greens are all very hardy and keep a lot of their vigor once lightly cooked. I like to sauté my greens in a bit of water or olive oil, add minced garlic and a sprinkle of cumin, and top with some chopped walnuts and sun-dried tomatoes. You can also mix in a half cup of cooked quinoa for a hearty lunch.
TO PROPERLY STORE YOUR FRESH GREENS, rinse and dry them well, then tightly pack them in a glass container with a lid. Place a layer of paper towels over the top of the greens and then seal the container. The paper towel draws out any moisture that might cause the veggies to wilt.
Last but not least—enjoy your greens. If you have trouble digesting roughage such as salads, kale or other leafy greens, then feel free to puree your veggies into soups. Also remember, your stomach does not have teeth. Chew. Chew. Chew