Yesterday: 4.1 miles with boyfriend (8:46 pace)
Today: 7.7 miles over hills (planned for this evening)
There are many foods that I love. Today I would like to talk about some leafy greens, which I have (surprisingly) found myself recently enamored with. A few months ago, I made a concerted effort to incorporate more vegetables and fruit into my diet and to cut down on my consumption of animal products. While I have always loved fruit, my relationship with vegetables was rather lukewarm, and I was certainly not getting the recommended five servings a day. I have switched my eating habits and now consume a large salad for lunch about 6 days a week. This meal alone helps me incorporate lots of veggies into my diet. But, when you eat a salad every day, you need some variety and so I have been trying out lots of foods that were previously ignored by me. Some I really haven't enjoyed (beets, turnips), while others have delighted me. Today I want to honor some leafy greens because they are delicious, nutritious and my new found friends!
I have tried the following greens: arugula, kale, mustard greens, spinach, and swiss chard. I have not yet tried, but would like to try: beet greens, collard greens, dandelion greens, and turnip greens.
Arugula is delicious! I have been eating it raw in my salads all week and it has a lot more flavor and zing than romaine lettuce. It has a peppery, spicy taste and is very fragrant. Of all the greens I have tried, this is my favorite to eat raw.
I have eaten mustard greens once, as a substitute for kale in the above dish. Mustard greens look very similar to kale but have a lighter green colored leaf (almost lime). These greens had a wonderful spicy flavor when cooked. However, when I reheated the dish the next day, the greens did not taste very good. I think the kale holds up better to storage.
After arugula, spinach is a good choice for salads. I think arugula has a lot more flavor than spinach, but both leaves are nice raw and go well with other veggies. Spinach is also a great choice for a sweeter salad with things like citrus, berries and nuts. I haven't ventured into the cooked spinach zone just yet, but I think it would be good with pasta.
|Rainbow swiss chard|
Some final thoughts on leafy greens. First, if you have some recipes that utilize these greens, or the greens I still have to try, please share them! I am always looking for new ideas. Second, if these plants seem foreign to you, give them a shot! You may be pleasantly surprised.
On a completely different note, last night I participated in the Runner's Round Table podcast. The episode was about endurance relays and can be found here. This episode was led by Dr. Dave with fellow co-hosts Mark, Colin and Chris. Check it out and let me know what you think.