PT 360° June 2019

I t ' s A ll G reen to M e T he B est G reen F oods to A dd to the M enu

You need to eat more green foods.

milk, more iron than spinach, andmore vitamin C than an orange, watercress is one of the best greens you’re not eating. With all of these extra vitamins, watercress has been shown to improve heart health, bone health, and even act as an

No, this doesn’t mean green Skittles. Green vegetables comprise one of the most important food groups, andmost people aren’t eating enough of them. But if you do decide to get more nutrients fromgreen veggies, remember that not all greens are created equal. Dark leafy spinach is basically a superfood, offering protein, iron, vitamin A, and tons of minerals. Meanwhile, iceberg lettuce or celery may fill your stomach up, but they offer little to no nutritional value. Next time you’re at the grocery store, keep an eye out for these top-rated green vegetables that are both delicious and nutritious. Avocado They’re tasty, they’re trendy, and they’re great for your eyes. Avocados are a great source of an antioxidant called lutein, which improves eye health. They’re also rich in vitamin E. Researchers have recently noted that people who get most of their vitamin E from their diet tend to have a lower risk for Alzheimer’s disease. It’s all the more reason to enjoy that avocado toast! Edamame Looking for a fillingmid-afternoon snack? Skip the potato chips and help yourself to some edamame. These Japanese soybeans are a familiar sight on sushi menus, but they’re also readily available in the freezer section of your local grocery store. Edamame is delicious and a great source of protein, making it the perfect snack. Watercress Step aside, kale; here’s the real queen of green. Withmore calcium than

antidepressant. Next time you need a pick-me-up, consider a watercress salad. Your whole body will thank you!

Bad childhood encounters with canned spinach or steamed Brussels sprouts are why many people avoid green veggies. But the produce section is full of tasty, healthy options waiting to appear on your dinner plate and improve your well-being.

Z ucchini S alad W ith T oasted H azelnuts

With raw zucchini, toasted hazelnuts, and a robust Parmigiano- Reggiano, this early summer salad is a delight of different textures and flavors that will make a great side at your next cookout.

Ingredients

• 3 small zucchini (3/4 lb.) • 1/2 tsp lemon zest, grated • 3 tbsp fresh lemon juice • 3 tbsp extra-virgin olive oil • Salt and pepper, to taste

• 1/4 cup toasted hazelnuts, coarsely chopped • Mint leaves, for garnish • Parmesan cheese,

T ake A B reak !

preferably Parmigiano- Reggiano, for garnish

Instructions

1. Using a mandolin or very sharp knife, slice zucchini lengthwise into extremely thin, wide ribbons. 2. Arrange zucchini ribbons on a plate, sprinkle with lemon zest, and drizzle with juice. 3. Drizzle oil over zucchini, season with salt and pepper, and toss. 4. Scatter hazelnuts over the top, garnish with mint and cheese, and serve.

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