A couple of green things to try along with your green beer on St. Paddy's Day
OK, I might be health nut, but I'm not crazy. I know some of you are going to roll your eyes at my upcoming suggestion to try to include as many green foods in your diet as possible on St. Patrick’s Day.
Yeah, I know it’s all about green beer, and that’s that. But you can’t just have green beer all day. Well, maybe you can, but you’ll feel a bit green if you do.
Here’s my suggestion: Try to fit in a few extra green things on Sunday.
Even if you do OD on green beer, you can at least feel like you didn’t lose a whole day’s worth of healthy eating. It’s all about balance, people. Balance your green beer (or pancakes, cupcakes, cookies, and whatever the heck else green dye ends up in) with some things that are naturally the right hue, and you might not feel half bad coming Monday.
Your head still might pound if you went overboard on the green beverages, but at least you’ll know you made an effort.
If green beer isn’t your thing and/or you have kids, maybe make a game out of eating as many green things as you can on Sunday. That’ll probably work with kids and adults, and maybe start a habit or two.
The following are just a few suggestions of pretty green things to try out Sunday (or anytime). They’re mean, they’re green and they’re super good for you.
Brussels’ sprouts: It’s pretty obvious from both this column and my space in Delicious/Nutritious that I’ve been crushing pretty hard on these little guys. They’re just so wonderful roasted with a hint of salt, pepper and garlic and a little crisp on them (which is saying a lot because I hate my food blackened). If you haven’t tried these little guys, give them a go. If you don’t like them, just do a green beer chaser and you’ll be just fine.
Spinach: I buy a giant tub of baby spinach every week. It’s so perfect for adding “something” green to nearly any meal because it’s so mild and forgiving. Throw it in your morning smoothie (only the color will change, it’ll taste the same — promise), use it as a bed for roasted veggies, beans, meat or other more “dense” foods, add it to the top of a homemade pizza (seriously), and you can even juice it, should be so inclined.
Avocado: This green, unsweet fruit is full of fabulous monounsaturated fats, plus vitamin C and 9 grams of fiber (for a whole avocado). Use a quarter or half of an avocado to jazz up a smoothie, salad, sandwich or pretty much whatever. I probably don’t have to tell you what an awesome fruit it is.
Kale: Everyone knows kale is my food BFF. It’s nutritional profile is excellent, and though it’s an acquired taste, once you’ve acquired it, you’re golden. The tough leaves need a little aid, so saute them, make kale chips, or “massage” ripped up leaves with avocado, salt, pepper and lemon juice to use as the base of a salad. If you’ve already discovered the joy of kale and are used to the taste, try it in your next smoothie or juice. It’s not nearly as mild as spinach, but it’s a good nutritional kick in the pants.
Green kombucha: This is kind of a cheat. There’s only one or two kinds of kombucha that are green, so it’s OK if you try one that isn’t green. What you’ll find in kombucha of any color are strains of bacteria similar to those in yogurt (aka the good bacteria that makes your gut happy), plus copious amounts of B vitamins and folate. So, what’s in the green version? Super food water-loving plants blue-green algae, spirulina and chlorella. Sounds fishy, tastes good.