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How much Greens?

by Brick ONeil

fruits_and_vegetables21.jpgFrom www.WebMD.com’s Message Board:

How much greens in the diet? (by Lou091852 on Jul-06-07)

I can only speak for what I am now eating.

I have always loved fresh salad and now have them three times a day as part of breakfast, lunch and dinner. My salads are composed of approximately 1.5 lbs. of greens (usually roamine, escarole, chickory, dandelion greens, or leaf lettuce), parsley, sprouts, red pepper, cucumber, tomato, fennel, red onion, kohlrabi, and celery. The dressing is a mix of balsamic vinegar and fresh lemon juice with fresh ground pepper and dried organic dulse flakes (seaweed). I am increasingly eating only organic vegetables and tomatoes and romaine (bless them) are now available from my garden which is grown organically.

I must sound a little like a cow but I love salads all year long and particularly at this time of year. I am sure this is healthy for the vitamins and phytochemicals I get, it helps fill me (I eat it first in the meal), I am steadily losing weight (now 168), and enjoy it thoroughly. Could it get any better?

By the way, for all of you fruit lovers who are trying to cut this down but love the sweet taste, I roasted 2″ pieces of butternut squash yesterday in an aluminum foil covered baking pan with a little water at 375 degrees for 40 minutes and had wonderful treat. The squash was tasty and really sweet. Who needs deserts. No spicing was needed either.

Have a good day.

Lou
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