Get your greens

The time is now to truly get your fix. Gardens are churning out green vegetables galore: cucumbers, courgettes, spring onions, spinach, beans, cabbages, cauliflowers, silverbeet, and a variety of herbs and microgreens.

If you’re not picking it yourself, chances are you are finding it cheap at your local grocer or supermarket. Packing a powerful nutritional punch of vitamins, minerals, antioxidants, and fibre, green vegetables are essential for healthy living. Vitamins A, B, C, E, plus K, iron, zinc, calcium, potassium, and magnesium are all present, and the greener your vegetable, the better it is for you. Consume enough and you will notice stronger eyesight, balanced cholesterol, and better digestive and cardiovascular health.

Your skin will glow, and your body will be better at fighting free radicals, fatigue, anaemia, and weight loss. Chances are, you will live longer too.

With good cooking practices and proper seasoning, eating your greens can be just as delicious as the rest of the food on your plate.

Bed them: Before adding chicken, lamb, or steak to your plate, place a bed of leafy green vegetables, for a more full and nutritious meal.
Grill them: With a dash of oil, pinch of salt, and your favourite spices, swap fries for grilled green vegetables on the side of your meal.
Drink them: Recruit the juicer, and craft a green juice recipe that balances the bitterness of green vegetables with sweet fruit such as strawberries, pineapple, and mangoes.
Shrink them: In your favourite curry or stir-fry, many greens shrink to a fraction of their size, making them easy to conceal and consume.