Hello again. I recently read in a blog from an early Macrobiotic teacher, Meredith McCarty, about the power of greens and their anti-aging properties. I had to share it with you. If you pause a moment and study these photos of greens growing in our sun room and garden, their power pops out and delights. Also there is a great recipe at the bottom of this post on making greens into a meal. Yum!
“A study done by researchers at Rush University in Chicago, presented at the American Society for Nutrition (ASN) Annual Meeting, found that two portions of leafy greens per day can significantly help protect brain health and reduce the risk of dementia. The researchers followed the diets and cognitive abilities of more than 950 older adults with an average age of 81 from the Memory and Aging Project for between two and 10 years. Those individuals who ate one to two servings of greens per day not only saw a significant decrease in the rate of cognitive decline, but had the cognitive ability of a person 11 years younger than those who consumed none.”
Source: “Eat Your Greens to Protect Your Brain,” Breaking Medical News, April 1, 2015, a service of the Physicians Committee for Responsible Medicine, 5100 Wisconsin Ave., Ste. 400, Washington, DC 20016, 202-686-2210. Join PCRM and receive their quarterly magazine, Good Medicine.
To Your Amazing Health,
GREENS AS A MEAL
1 bunch collard greens or kale, washed and torn into smallish pieces 2 inch x 2 inch (Also add tender top part of stems cut finely)
1 package frozen peas
1 cup raw pumpkin seeds
1/2 tablespoon coconut oil or ghee
1/4 cup purified water
pinch of sea salt
Add oil to large skillet on medium heat with salt. When oil is melted add greens and stir well to coat leaves with oil.
Add purified water, cover and turn heat to low. Let cook for 3 or 4 minutes. Stir. Then add peas and pumpkin seeds. Let cook until peas are thawed and still bright green. Stir well, adjust sea salt if needed and serve. Quick and easy and delicious.