It’s almost that time of year again, you know, when farmers
start bringing their fare (crops) to cities and towns near you.
If you’re a regular at these events why not go armed this year?
Armed as in carrying a weapon?
No, armed with knowledge.

That’s right, instead of just showing up and spending money on
all of that produce, learn how that head of cabbage or those
scallions can bolster your health and well being.
And where can you get this knowledge?
By scrolling down and reading.

Today’s post is all about the greens you buy, but aren’t sure
how they benefit your health.
You know, cabbage, spinach and green grapes.

a) Brussels Sprouts-
Due to their bitterness, many people aren’t fans, but if
you want to keep your heart healthy and get rid of that
belly fat, then you really need to start eating them.
Brussels sprouts, like broccoli and cauliflower are cruciferous
vegetables, that are able to decrease heart attack risks, by
keeping cholesterol levels in check.
Plus, if you marinate them in orange juice, you’ll really target
that belly fat.
The combination of the sprouts and O.J. blocks the
damaging estrogen that causes your belly to swell.
Here’s a recipe that alternative healers swear by:
Mix 1 cup of orange juice (from a fresh orange or a
top quality brand of frozen juice), with a Tbs. of lemon juice,
and a tsp. of ground ginger and 1 tsp. of honey.
Marinate the sprouts for 15 to 20 minutes and grill them.
Also look for other methods on how to cook them and make
them less bitter. There are tons of recipes (printed)
on google.com or go to youtube.com and find someone actually
preparing them.

b) Spinach-
It’s a staple in stir-fries and smoothies, but do you know about
any of the benefits? Well, spinach can help you prevent
age-related macular degeneration, the leading
cause of blindness in adults.
Plus, it contains special compounds that help boosts
metabolism, especially in those who are over the age of 40.

c) Cabbage-
Who wants to live till 100? Well, eat cabbage a few times a week and
it’s highly likely you’ll reach that milestone birthday. And there’s more
good news: Eat it a few times a week and your 30% less likely to die
from any cause. Plus, cabbage contains compounds that help
reduce cholesterol and lowers the risk of certain cancers.
Fun fact: Renowned actress Cloris Leachman, became a raw vegan
in her mid 40’s and one of her favorite dishes: (which she ate at least
3 to 4 times a week) A salad with plenty of raw, shredded cabbage.
She died in Jan. 2021 at the age of 94.

d) Scallions-
If you’re a fan of onions, then try this green onion and make
your bones (almost) unbreakable. Loaded with vitamin K,
a nutrient that provides you with bone-strengthening effects.
Also beneficial: Arugula. Stir fry arugula in a skillet
(with a tsp. of olive oil) toss in some sliced scallions
and lemon juice. Eat this a few times a week and build
“super-strong” bones.

Now on to the green fruits:
e) Apples-
If an out-of- control appetite is getting the best of you,
try a natural diet suppressant. What is it? A green apple.
The peel contains more fiber, (than a red apple)
and that fiber can keep you feeling full for hours.
To avoid overeating- eat a green apple (and
a glass of water) 30 to 60 minutes before a big meal.

f) Avocados-
The benefits of these beauties are too numerous to mention
here, so we’ll stop at one, if you want to avoid going under the
knife, (the surgeon’s knife) eat avocados a few times a week.
Avocados contain monounsaturated fats that slow down
the aging of your skin.

g) Grapes-
All grapes provide you with some health benefits, but if you’re
partial to green grapes, then you’re lowering your odds of getting
certain cancers.

h) Honeydew-
Less popular than watermelon and cantaloupe, but just as tasty,
this sweet, thirst quenching fruit can also help you preserve your
youthful looks. It (honeydew) contains plenty of vitamin C,
which helps boost skin-firming collagen and helps prevent your
hair from thinning.

That’s it, and when the farmer’s market visits your town
(or city) download this list and bring it along.

Sources:
* American Cancer Institute
* Journal- Nutrition Research
* Emory University, Research Dept.

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