Dandelion Greens—While most people scoff at these pervasive weeds, in many cultures they are revered for their nutrition and taste. They are excellent liver and kidney tonics that help reduce the body’s toxic burden. Their innate bitterness stimulates digestive juices, helping to improve digestion, particularly of fats. They also encourage bowel regularity. Avoid picking dandelion greens near road sides or in areas that have been sprayed with pesticides. Pan-fry them in a little water, olive oil, and garlic. Cover until cooked (usually just a few minutes) and remove from the heat. Squeeze lemon juice and sprinkle a little sea salt over them for a delicious side-dish.
Garlic—Ancient Egyptians held garlic as sacred perhaps because of its impressive anti-bacterial, anti-viral, anti-fungal, and even anti-cancer properties. Over 1000 scientific studies demonstrate the value of garlic, particularly due to its natural chemical component, allicin.
Leeks—Sweeter than onions, leeks contain allyl sulphides that help protect against many types of cancer, particularly colon and prostate cancers. They significantly reduce the risk of strokes and heart disease and lower high blood pressure. Leeks also contain the powerful phytonutrients, lutein and zeaxanthin, which help prevent macular degeneration and other eye disorder. Not enough reason to eat them? They are also a good source of fiber, iron, magnesium, calcium, potassium, phosphorus, and vitamins A and K.
Lettuce—Greens of almost every variety are among nature’s greatest foods. Packed with vitamins, minerals, chlorophyll, phytonutrients, and enzymes, they deserve a place in every person’s diet. The darker the color, the more intense the nutritional value. Most greens contain high amounts of calcium and magnesium needed for strong bones, muscles, and a relaxed nervous system. Avoid smothering greens in high-sugar, preservative-filled dressings which negate the value of these superfoods.