Spring is coming! In fact, it’s already here…you just wouldn’t know it from looking at the trees.
With Spring comes a lovely abundance of fresh produce, something us winter folk can certainly appreciate after months of eating imported and preserved foods.
This Spring (and Summer and Fall for that matter), get yourself excited for fresh, crisp greens! Green veggies are a pillar of good health. Jam-packed with vitamins, minerals, and antioxidants, (green) veggies are critical for any athlete during recovery from intense workouts. Green veggies help keep our bodies healthy by supporting our immune system and our detoxification system.
My favorite way to eat green veggies in Spring is to toss a bunch of different leaves together in a bright, welcoming salad, dressed lightly with oil, vinegar, and perhaps some fresh herbs or fruit.
In this simple recipe using Mache (a type of lettuce), I did the following:
1/2 cup left over sauteed spinach, kale, and onion
1 cup fresh mache and purple spinach
about 1 Tbsp extra virgin olive oil
about 1 Tbsp white balsamic vinegar
freshly-ground sea salt and black pepper to taste
Combine all in a bowl, toss to coat the leaves, then serve and enjoy!
You can top this beauty with:
Avocado slices
Fresh berries or other fresh fruit
Walnuts or any nut/seed you fancy (or have on hand!)
In My Mother's Kitchen 