Want to know another way to get dark, leafy greens into your diet?
Buying bunch beets where the greens are still attached to the beets is a good way to help yourself consume more greens. I usually juice the greens, but you can also use them in salads. If I’m going to have them in a salad, I like to mix them in with other greens like romaine, spinach or spring mixes.
You’ve probably heard of turmeric; it’s what gives mustard its yellow color and is a spice that originated in India. I never thought it was anything more than that until I came across this article one time called, ’10 Ways To Get More Turmeric’.
I then became interested in turmeric and began to read about it more. I found a chapter dedicated to ‘The Golden Spice’ in the book Herbal Medicine: Biomolecular and Clinical Aspects. It turns out turmeric has a long history of being used as a traditional medicine and may provide many health benefits including relieving arthritis because of its anti-inflammatory properties, improving digestion, helping with menstruation, aiding in dispelling worms and other intestinal discomfort, and supporting the liver. In a nutshell, “modern in vitro studies reveal that turmeric is a potent antioxidant, anti-inflammatory, antimutagenic, antimicrobial, and anticancer agent.”
So with the help of the aforementioned article and others like it, I started trying to incorporate more turmeric in my diet (because why not?!). One easy way to do this is by juicing the root! I find it by the ginger root in the produce section at a local grocery store, Meijer, and you could also look for it at ethnic (Indian or Asian) grocery stores or Whole Foods.
- 2 cucumbers
- 3 small apples
- 2 lemons
- 1 large beet and its greens
- 2 thumb-sized amounts of turmeric root
- Wash produce.
- Put all ingredients through juicer.
- Stir juice before pouring into glasses.