Hi, we are leafy green vegetables and today, we are taking you on a tour to introduce you to our amazingly talented family.
We are plant leaves that are eaten as a vegetable and we come from a very wide variety of plants, depending on culture, region where they’re grown, seasons and weather. The popular ones consumed in the USA are lettuce, spinach, collard, Kale, water cress, Arugula, chard, turnip greens, and they speak:
Lettuce: Most of you will always picture me inside a burger or sandwich and I really don’t mind as long as you know about my nutritional benefits. I am very low in calories and rich in vitamins K, A, beta-carotene, folate and iron. My well-known varieties are Iceberg and Romaine.
Spinach: Like my younger sister Lettuce, I am also very low in calories and rich in vitamin A, C, K, calcium, magnesium, manganese, iron and folate. When consumed regularly, I can give you a stronger immune system, enhanced muscle performance, stronger bones and a healthier heart.
Collard: In my raw form, I am 90% water, 6% carbs, and 3% protein. I am a rich source of vitamin K, A, B6, C, manganese and calcium. I have been a part of people’s diet for more than 2000 years and am also low in calories.
Kale: I have often considered to be one of the healthiest food on the planet and for good reason: I am rich in vitamin A, C and K, and also have powerful antioxidants quercetin and kaempferol – all that nutrition in a cup for a mere 33 calories!
Watercress: I am an aquatic plant species and one of the oldest known leaf vegetables consumed by humans. I have the lowest number of calories in a cup: 4, because I am made up of 95% water. I am good for treatment of flu, coughs and constipation.
Arugula: My common name is rocket and I am mainly used for my peppery taste in sauces, salads, soups and other dishes. I can inhibit the rapid proliferation of tumor cells, which is why I must be a part of everybody’s diet.
Chard (or Swiss Chard): My stems come in a range of vibrant colors, including pink, yellow and green. I am a big part of the Mediterranean diet, which is considered to be a very healthy way of eating. I am a rich source of vitamins A, C & K and have small amounts of iron, magnesium, potassium and manganese.
Turnip Greens: We are leaves of the turnip plant and pack more nutrients than the turnip itself, including calcium, manganese, folate and the vitamins A, C and K. We have a strong and spicy flavor and are often enjoyed cooked rather than raw. We contain several antioxidants including gluconasturtiin, glucotropaeolin, quercetin, myricetin and beta-carotene — which all play a role in reducing stress in your body and decrease the risk of health conditions, such as heart disease, cancer and inflammation.
Did you like meeting our family? We are sure you did. Let us share an important secret with you: although we are rich in essential nutrients, it is important you cook us in the healthiest way to preserve these nutrients after we are cooked. For this, you need to cook us in pure clay pots!
What is the point of being so rich in value when you end up cooking us in the harsh and destructive environment? By the time we’re done cooking in regular pots huh! We’re done! …There’s little left in us. SO, make sure you cook us in pure and unglazed clay pots!
Miriam’s Earthen Cookware is a pioneering company that makes pure clay pots from tested, all-natural clay without ANY additives, they make it by hand so they don’t have to use any contaminants and chemicals!
So, don’t wait any longer, get you pure-clay pot today and start cooking us in the healthiest way! You can also cook many other recipes and kinds of food in the same pot!
It takes an average of 15-20 minutes to cook us from raw to completely finished (give it another 5 mins if the pot is new). We can be cooked with lentils to make a wholesome soup or broth. With meat, or with other veggies in a sauté or stir-fry with grains like rice and quinoa.
Buy your Miriam’s Earthen Cookware today!
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