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herlife | culinaryLearning to LoveGreen, Leafy Vegetablesby carl johnstonIremember when I was about six years old, asking my mother, “Whatcan I have to eat?” One day (probably out of pure exasperation),she did something that might get you arrested these days. She gaveme a knife and a salt shaker, and said, “Eat anything you want in thegarden.” And so my affair with vegetables began. I ate tomatoes andcucumbers, carrots and radishes, turnips and squash. I didn’t knowchildren weren’t supposed to like vegetables. I was in heaven!As I’ve grown older, I see study after study about the benefitsof vegetables, especially green, leafy vegetables. Now we know whatour mothers did but couldn’t explain in a scientific manner. Mothersdidn’t know about the nutrients and vitamins in those morsels. Theyjust knew that they were good for us and we should eat them. Collardgreens, turnip greens, Swiss chard, kale, arugula, cabbages and lettucesare packed full of Vitamins K and A, calcium and fiber. (The newbuzzword seems to be “superfoods.”) All of the things essential to ouroverall well-being, which unfortunately are now sold relentlessly andendlessly to us in pill form, can be found in the garden.When our first child was on the way, I remember thedoctor explaining to us the necessity of green, leafyvegetables in our diet, and how Vitamin K was essential to a pregnantand nursing mother. From that moment on, my wife craved greens…and sweet potatoes. Fortunately, I don’t think I ever visited my grandmotherwhen there wasn’t a big pot of turnip greens (my favorite) andcornbread on the stove. So I knew how to cook greens, and it’s aboutall we ate for nine months. Luckily for my wife and child, we listenedto the doctor. I’m sure all the greens were a benefit to both of thembecause my wife stayed healthy and active until our chubby, perfectlyhealthy little son was born. (With our second child, my wife onlycraved Skittles, but that’s another story altogether!)Nowadays, our diets are so full of salt and sugar because of the“prepared foods” we consume. As a chef for over 20 years, I understandthat restaurants aren’t as concerned with the amounts of salt,sugar, cream and butter that go into the food theymake—they only want you to like it. So what’sthe answer? Scientists say the key is to cookmore meals at home. They could have given18 HERLIFEnewyork.com
It’s wise to include green, leafyvegetables in your daily diet. Theycan keep your heart healthy, deterthe risks of certain types of cancersand improve your digestive system.my mother a lab coat and pocket protector, and she could havesolved this puzzle years ago!It’s wise to include green, leafy vegetables in your daily diet. Theycan keep your heart healthy, deter the risks of certain types of cancersand improve your digestive system. Steamed broccoli, sautéed spinach,stir-fried bok choy and fried cabbage are all perfect accompanimentsto almost any meal, and can easily be prepared in just a few minutes. Ifyou are persistent in serving these “superfoods,” your family will soonfind that they aren’t so bad, and will also find their favorites and beginto request them. (Or you can always just remind them of Popeye andwhat spinach did for him in his never-ending battles with Bluto andthe pursuit of Olive Oyl.) Another nice way to serve these vegetables isto end your meal with a salad. Salads are light and fresh, and are easilyconsumed, even after a full meal. This is a more of a European-style wayof serving a meal, and my French and Italian friends all have opinionsabout why (mainly because that’s the way their mother did it). But saladalso aids in digestion, acts as a palate cleanser and allows hot foods to beserved when they’re hot, saving cold foods for the end of the meal. I personallybelieve that there’s always room for salad—even if I have filledup on the main course. Give it a try and see what you think.So next time you are in the “dietary supplement” aisle in yourgrocery store, you might want to reconsider and instead head over theproduce aisle to begin your own affair with green, leafy vegetables. ■Source for article is buzzle.comHere’s a list of some excellent green, leafyvegetables and their nutritional benefits:bok choy –Vitamins A and C, and calciumcollard greens – Vitamins E, A and Ccabbage – Vitamin C, beta-carotene and folic acidlettuce – Vitamins A, K and C, folate, manganese and chromiumchard – Vitamins K, A, B1, B2, B6, C and E, potassium, iron and fiberwatercress – Vitamins A, B1, B5 and E, beta-carotene, iron,calcium and zincspinach – Vitamins A, C, E and K, niacin, zinc, folate, calcium, iron,potassium, copper and manganesearugula – Vitamins A and C, and calciumleeks – Vitamins B6 and C, folate and ironendive – Vitamins A, C, K and E, magnesium and phosphorusHERLIFEnewyork.com 19
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Page 4 and 5: herlife | contentsJUNE 201212welcom
Page 6 and 7: herlife | welcomeLet Summer Begin!Y
Page 8 and 9: ®Staff and ContactsPublisher and E
Page 14 and 15: ook was published, Elaine met a Tan
Page 16: herlife | cravingsAlegriaGardenCaf
Page 21: herlife | recipesSpring Salad with
Page 26 and 27: &herlife | trendsetterkitchen acces
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Page 36 and 37: herlife | working womenAddingIncent
Page 38 and 39: herlife | business spotlightBrianLe
Page 40 and 41: Erica+KameronTied the knot July 31,
Page 42 and 43: herlife | just sayin’Lessons From
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Page 49 and 50: the start/finish points. Cost: $30/
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