All you need to Learn About Leafy Vegetables

 

Health Myths | You May Rethink Leafy Greens In Your Diet

Video taken from the channel: Healthy With Nicole


 

Are You Eating These Ultra-Healthy Veggies? | UPMC HealthBeat

Video taken from the channel: UPMC


 

Bok Choy 101 | Everything You Need to Know

Video taken from the channel: Clean & Delicious


 

Top 9 Leafy Green Vegetables and Why You Should Eat Them

Video taken from the channel: Gardening ABC


 

10 Healthiest Leafy Greens You Should Be Putting In Your Salad

Video taken from the channel: Tech Insider


 

Top 5 Leafy Green Vegetables: Health HacksThomas DeLauer

Video taken from the channel: BeFiT


 

10 Ways to EAT MORE GREENS without Eating SALADS!

Video taken from the channel: HealthNut Nutrition


 

Are You Eating These Ultra-Healthy Veggies? | UPMC HealthBeat

Video taken from the channel: UPMC


 

Bok Choy 101 | Everything You Need to Know

Video taken from the channel: Clean & Delicious


 

5 Reasons to Include Dark Leafy Greens Every Day

Video taken from the channel: Dr. Ann Wellness


 

Top 9 Leafy Green Vegetables and Why You Should Eat Them

Video taken from the channel: Gardening ABC


 

10 Healthiest Leafy Greens You Should Be Putting In Your Salad

Video taken from the channel: Tech Insider


 

Top 5 Leafy Green Vegetables: Health HacksThomas DeLauer

Video taken from the channel: BeFiT


 

10 Ways to EAT MORE GREENS without Eating SALADS!

Video taken from the channel: HealthNut Nutrition


Leafy greens are an affordable staple of a healthy diet and a low-calorie, filling food to at to weight-loss plans. They’re filled with vitamins, minerals and phytonutrients, which research suggests helps fight aging and chronic disease caused by. Dark, leafy green vegetables are rich in calcium, magnesium, iron, potassium, phosphorous, zinc, vitamins A, C, E and K, fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals (just to name a few). Leafy greens are an affordable staple of a healthy diet and a low-calorie, filling food to at to weight-loss plans. They’re filled with vitamins, minerals and phytonutrients, which research suggests helps fight aging and chronic disease caused by.

Maja blanca is one of the classic Filipino desserts. It’s commonly misinterpreted as a “coconut pudding” because of the white-colored pudding. While the pudding is in fact made of coconut, the main attraction of this gelatinized dessert is really the sweet corn bits the dot the otherwise white dessert..

Corn and coconut are not commonly paired and especially not as a dessert. Dark, leafy greens are some of the most nutrient-dense vegetables you can eat. As such, try and consume at least a 1/2 cup a day.

They’re rich in minerals like iron, calcium and potassium and are packed with fiber. You can also turn. To help balance out their sharp flavor, these spicy greens are often cooked with a source of fat, such as olive oil or butter, as well as an acidic liquid, such as vinegar or lemon juice. Mustard.

Grains, dairy, and protein are acidic, while green leafy vegetables are alkaline, or basic. Greens supplements are alkaline, and one of their main benefits is their ability to improve your body’s acid-base balance. Some people design entire diets solely around optimizing pH.

You can probably guess how this leafy green got its name – mustard greens come from mustard plant. Mustard greens are also somewhat bitter and peppery. You can eat them raw, steamed, or sautéed.

Mustard greens make a good addition to salads, but you can also add them to other dishes to give them that peppery flavor. Best Juicer for Leafy Greens 2019: All You Need To Know About. February 27, 2019 October 13, 2017 by Abdullah. 5 Best Juicers for Juicing Leafy Greens. To help уоu оut, оur experts hаvе rounded up 5 оf thе tор juісеrѕ оn thе mаrkеt out оf hundrеdѕ of mоdеlѕ tо hеlр уоu choose the Best Juicer for Leafy Greens.

Above ground, they don’t look like much. You may see them in a garden and wonder at the leafy stalks, the bunched green stems poking out of the earth in disorganized bunches. But a quick tug will soon reveal that, when it comes to root vegetables, the real magic happens below ground.

What are root vegetables.

List of related literature:

Leafy greens are anything but a joke.

“Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables” by Anthony William
from Medical Medium Life-Changing Foods: Save Yourself and the Ones You Love with the Hidden Healing Powers of Fruits & Vegetables
by Anthony William
Hay House, 2016

Leafy greens are the exception.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Few of us eat the minimum USDA recommended three cups of leafy greens per week.

“Mama Glow” by Latham Thomas
from Mama Glow
by Latham Thomas
Hay House, 2012

An underutilized green leafy vegetable: an overview.

“Leafy Medicinal Herbs: Botany, Chemistry, Postharvest Technology and Uses” by Dawn C P Ambrose, Annamalai Manickavasagan, Ravindra Naik
from Leafy Medicinal Herbs: Botany, Chemistry, Postharvest Technology and Uses
by Dawn C P Ambrose, Annamalai Manickavasagan, Ravindra Naik
CABI, 2016

Optional greens include fresh spinach, parsley, mint, beet greens, carrot tops (organic from your garden are much the best), green leaf sprouts (alfalfa, sunflower, etc.), kale.

“10 Essential Herbs: Everyone's Handbook To Health” by Lalitha Thomas
from 10 Essential Herbs: Everyone’s Handbook To Health
by Lalitha Thomas
One World Press, 2012

Leafy greens are cooked the moment their color changes to fresh, bright green.

“Healing with Whole Foods: Asian Traditions and Modern Nutrition” by Paul Pitchford
from Healing with Whole Foods: Asian Traditions and Modern Nutrition
by Paul Pitchford
North Atlantic Books, 2002

Many types of leafy greens (kale, parsley, beet greens, chicory, spinach) are high in vitamin C, but some contain high levels of calcium or oxalates, which may be contribute to other disease problems such as urinary calculi; these should be offered in only small amounts.

“Ferrets, Rabbits and Rodents E-Book: Clinical Medicine and Surgery” by Katherine Quesenberry, Christoph Mans, Connie Orcutt, James W. Carpenter
from Ferrets, Rabbits and Rodents E-Book: Clinical Medicine and Surgery
by Katherine Quesenberry, Christoph Mans, et. al.
Elsevier Health Sciences, 2020

Most vegetables should be dark leafy greens (mustard, collard, radish and turnip greens or tops, kale, cabbage), dandelions (leaves, stems, and flowers), bok-choy, pak-choi, broccoli rape or rapina, backyard grasses (especially Bermuda and timothy grass), clovers, legumes, and weeds (freshly cut or as browse).

“Reptile Medicine and Surgery E-Book” by Stephen J. Divers, Douglas R. Mader
from Reptile Medicine and Surgery E-Book
by Stephen J. Divers, Douglas R. Mader
Elsevier Health Sciences, 2005

Small amounts of leafy greens.

“Modern Tantra: Living One of the World's Oldest, Continuously Practiced Forms of Pagan Spirituality in the New Millennium” by Donald Michael Kraig
from Modern Tantra: Living One of the World’s Oldest, Continuously Practiced Forms of Pagan Spirituality in the New Millennium
by Donald Michael Kraig
Llewellyn Worldwide, Limited, 2015

Leafy Greens If you take time to notice the physical structure of leafy greens, you will see that their leaves are full of circulating life.

“The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements” by Deanna Minich
from The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements
by Deanna Minich
Mango Media, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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113 comments

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  • This video helped me so much!!! You should turn this into a series the next one could be “10 Ways to eat more protein without Eating meat!” or something like this:) I really struggle with my protein intake as I don’t eat meat on a regular basis and I feel like a video like this could really help. Because I do love my meals the way they are now and all the other macros are great, but when it comes to protein… This girl is struggling… ������

  • You are wrong. Those are different, one is not the baby form of the other. The one on the left is usually called bok choy whereas the one on the right commonly referred to as Shanghaiese bok choy. The Shanghaiese bok choy is a sub-spiece of bok choy. By weight, it has 40% more vitamin C and also some B1 and B2; at the same time it does not contain as much other metalic element as the bak choy on the left. Personally, I like the bok choy on the right much more and never eat the one of the left other than making soup.

  • Another way to add more greens is through tacos, wraps, and burritos. It’s the perfect way to eat a portable meal packed with vitamins.

  • I found the calorie focus completely irrelevant. Would have made more sense to focus on the vitamins since that was what the voiceover was about

  • Thank you for breaking down this vegetable. Saw it for the first time at Walmart and was intrigued by it. It looks like a combination of romaine lettuce and celery. Looking forward to seeing what it tastes like soon.

  • Genesis 1:29:30 Then God said: “Here I have given to you every seed-bearing plant that is on the entire earth and every tree with seed-bearing fruit. Let them serve as food for you And to every wild animal of the earth and to every flying creature of the heavens and to everything moving on the earth in which there is life, I have given all green vegetation for food.” And it was so.

  • I’m wanting to learn how to eat clean. I have yet to try bok choy, and thanks t your video I am anxious to do so! Thank you sweet lady!!

  • I have dealt with severe IBS-D since a child. Currently on Keto but leaning heavily towards Carnivore. How much magnesium, as well as what kind do you recommend?(as magnesium has never been my friend… regarding the diarrhea.). I have used topical magnesium fairly successfully, (bypassing my gut) but can not gage how much magnesium I am actually absorbing. Plus with using larger amounts, it can be quite irritating on my skin, causing additional issues… to the point of frequently having to completely stop its use until I heal. This is one ( of many ) reasons I continue ingesting the dark leafy greens. What are your thoughts and suggestions for me? Thank you so very much.

  • Yum!! This might seem weird but I finely chop spinach (and if I’ve got it a little cilantro mint or basil too), and stir that into cooked rice (or quinoa). It stays raw but very slightly wilts which takes off the bitter edge and it bulks up carbs nicely so you get a bigger portion for barely any extra calories and get the added nutrients too (and added flavor if you add the herbs).

  • This video helped me so much!!! You should turn this into a series the next one could be “10 Ways to eat more protein without Eating meat!” or something like this:) I really struggle with my protein intake as I don’t eat meat on a regular basis and I feel like a video like this could really help. Because I do love my meals the way they are now and all the other macros are great, but when it comes to protein… This girl is struggling… ������

  • it’s interesting, that in Mandarin, we call this kind of vegetable “Qingcai” which means green veggie. and the sound Bok Choy in Chinese actually means white veggies, which is actually cabbage.

  • I absolutely LOVE the idea of putting greens in my salad dressing!! That is awesome! I am going to confess here…I always buy a huge bag of spinach and kale and I end up throwing it out because it goes bad before I eat it! Ugh! My fault though because I never know what to do with it all except to put it on a salad! I am making the “green sandwich” for lunch tomorrow for my boyfriend and I after our gym workout! So excited to try that!!! Thank you for all of your suggestions! As always, much love!!

  • We do not need 5 servings of fruit a day! That’s way too much fructose which is hard on the liver. One serving of berries is plenty.

  • we call it patchoi in Trinidad. Love it. Its not the frost that makes it sweet and crispy though, its the amount of water it gets and the type of soil. If growing salts (minerals) are used when the plant is young the result will be better.

  • The problem is not that people need to eat more low calorie foods. they just need to count how many calories they eat which is super easy just do it in ur head

  • YEAH!!!! VERY INTERESTING VIDEO!!!…. I really love this!!!!…. Thanks for these recipes my friend and hello from PARIS…. FRANCE!!!! ��������������������

  • Arugula has way more nitrients then iceberg…so iceberg shouldn’t b on the list at all, yet its in front if Arugula…unbelievable…

  • What blender do you use? I have a crappy blender and I’ve followed tips online but my green smoothies are always gritty, never smooth and I end up throwing it out.

  • I thought of your pumpkin lasagna which I think you put a layer of spinach in. Really any casserole could benefit from adding hearty greens or broccoli, etc. Thanks for all the great ideas!

  • I’ve been googling/Pinteresting exactly this the last week! Thanks for reading my mind! A fellow Canadian who knows I don’t necessarily want a salad in this cold weather! �� ��

  • I just made eggs with baby spinach for the first time and kale chips my kids looked at me like I was insane when I asked them to eat some…

  • Normally I’ll just cook bok Choy with sliced mushrooms, and don’t forget to add SUGAR within. (Also Salt lol) This is literally how my family in shanghai cook bok Choy!

  • Macular Degeneration runs heavily in my family. I cling to the dark leafy greens for this reason, to ensure I get adequate magnesium, (since taking it by mouth sets off diarrhea in me)… plus, I confess, I do love them. But still, my mom was legally blind from this disease, and eating those greens are highly encouraged as a preventative. How, specifically, would I be able to ensure to cover all my preventative nutrition bases while eating carnivore, that would prove protective from Macular Degeneration? I really do not just want to take my chances… yet I see so many benefits of carnivore. I do appreciate any suggestions as well as any insights you could point out.
    —The struggle is real. Thanks!

  • I love these ideas!! I’m a huge greens and veggies eater as it is, but i love making it the primary of what i eat, and getting more in wherever possible. I love that all of these can be eaten during pregnancy too!

  • Arugula has way more nitrients then iceberg…so iceberg shouldn’t b on the list at all, yet its in front if Arugula…unbelievable…

  • Perhaps this is redundant, but I add spinach to all pasta sauces…red or white, cut in bite-sized ribbons, during the last few minutes, so they don’t get overcooked. Made chips with Chinese cabbage tonight! Going to try adding it to hummus and salad dressings now! Want to try the lemon ginger dressing too. thanks for sharing your creativity!

  • Mabey if people stopped starving themselves because they don’t want to be fat they would have a slower matablism and have better resaults

  • I have really been enjoying book choy as of late. I purchased some gluten free ramen noodles and make a delicious soup with b.c., onions, ginger, garlic and chicken broth. Then add in the noodles and chopped cooked chicken. I add some salt and pepper to taste, and also some cayenne for a little heat. This soup will last me for several dayssooo yummy

  • Thank you for the informative video, but I couldn’t stop staring at how uneven your eye liner is. It is way thicker on your left eye.

  • Thank you! We eat the Trim Healthy Mama way and also use their homeschool curriculum. This week, we picked Bok Choy to try! This is one vegetable we have never eaten and didn’t even know where to begin! Your video made it easy for us to learn how to pick a fresh one, store it, and cook! Awesome video!

  • Normally I’ll just cook bok Choy with sliced mushrooms, and don’t forget to add SUGAR within. (Also Salt lol) This is literally how my family in shanghai cook bok Choy!

  • Take it with a grain of salt pun intended cabbage and kale form thyroids too fast and could cause thyroid cancer if eaten in excess but then again what can’t give you cancer

  • You are wrong. Those are different, one is not the baby form of the other. The one on the left is usually called bok choy whereas the one on the right commonly referred to as Shanghaiese bok choy. The Shanghaiese bok choy is a sub-spiece of bok choy. By weight, it has 40% more vitamin C and also some B1 and B2; at the same time it does not contain as much other metalic element as the bak choy on the left. Personally, I like the bok choy on the right much more and never eat the one of the left other than making soup.

  • Chard is my favorite. Beet tops and chard can be stuffed with rice or some other grain and baked just like a cabbage roll, with the right seasoning…yum yum.

  • Thank you for breaking down this vegetable. Saw it for the first time at Walmart and was intrigued by it. It looks like a combination of romaine lettuce and celery. Looking forward to seeing what it tastes like soon.

  • Take it with a grain of salt pun intended cabbage and kale form thyroids too fast and could cause thyroid cancer if eaten in excess but then again what can’t give you cancer

  • I’ve been googling/Pinteresting exactly this the last week! Thanks for reading my mind! A fellow Canadian who knows I don’t necessarily want a salad in this cold weather! �� ��

  • I like vegetables and I wish I knew how to eat more of them. The problem is, I’m not creative enough to know how to combine things and make unique dishes. I have no idea how to make soups, salads, use spices and oils. All I know is how to steam boil and fry the vegetables themselves.

  • Clean leafy greens. Why not. At home. Readily available. So important. Later compost and recycle. Gardening is engaging but useful.

  • The problem is not that people need to eat more low calorie foods. they just need to count how many calories they eat which is super easy just do it in ur head

  • HEY NICE VIDEO.YOU COULD USE ASIAN VINAIGRETTE SALAD DRESSING ON THAT BOK CHOY.DIRT FARMER MICHAEL USNAVYRETIRED ORG. FROM GA. LIVING IN THE COUNTRY OF PANAMA.ALWAYS WISHING THAT MY MESSAGE FIND YOU AND YOUR WELL ALWAYS.BE SAFE AND TAKE CARE.

  • When you make videos like this, do you film all the recipes over the course of a few days or do you just have a big healthy eating party?!��

  • In other countries not America, it’s a go to vegetable to cook because it’s ubiquitous. Easy to grow and inexpensive. We ate it a lot when we didn’t have money for a proper meal.

  • I will try some of these because I hate salad and really can’t stand preparing or eating greens. Never could. it tastes and feels like eating grass from my lawn with oily crap slopped on it. Washing off dirt and bugs from the leaves doesn’t help. Yuk

  • I’ve been buying ramen, put the packet aside, cook the noodles in veggie broth, your favorite veggies ( grated or fine chop) other spices and some greens in at the end.

  • Hi I just found out that box away is a low oxalate option for spinach so I’m very excited about that because I’m on a low oxalate diet. What you could have added to this video is the nutritional benefits to buy toys! So everything about Bok Choy not quite but I really enjoy your videos please next time when you’re introducing a food always include the nutritional benefits of that food or leave a link to that somewhere below the video. Sure we can look that up ourselves but we’re so lazy that’s why we love you. Bye for now

  • Perhaps this is redundant, but I add spinach to all pasta sauces…red or white, cut in bite-sized ribbons, during the last few minutes, so they don’t get overcooked. Made chips with Chinese cabbage tonight! Going to try adding it to hummus and salad dressings now! Want to try the lemon ginger dressing too. thanks for sharing your creativity!

  • I’m wanting to learn how to eat clean. I have yet to try bok choy, and thanks t your video I am anxious to do so! Thank you sweet lady!!

  • HEY NICE VIDEO.YOU COULD USE ASIAN VINAIGRETTE SALAD DRESSING ON THAT BOK CHOY.DIRT FARMER MICHAEL USNAVYRETIRED ORG. FROM GA. LIVING IN THE COUNTRY OF PANAMA.ALWAYS WISHING THAT MY MESSAGE FIND YOU AND YOUR WELL ALWAYS.BE SAFE AND TAKE CARE.

  • Nice info!! I add spinach to lots of my meals both raw and cooked. Love kale and learning to like collard greens & Swiss chard. Not a fan of beet greens unfortunately due to the tangy flavor. There’s so many greens besides just these tooone that I love is parsley. It’s high in iron and I love the tasteI add it to salads, juices, smoothies, rice, sautéed veggies, pasta, etc.

  • Ronzoni (and maybe others) have a line of SuperGreens pasta, pasta with greens cooked right in. I love this as a way to eat more greens. And I saw a Pinterest recipe yesterday for banana muffins with spinach baked right in. Haven’t tried it yet, but I’ve never had a bad banana muffin!

  • Yum!! This might seem weird but I finely chop spinach (and if I’ve got it a little cilantro mint or basil too), and stir that into cooked rice (or quinoa). It stays raw but very slightly wilts which takes off the bitter edge and it bulks up carbs nicely so you get a bigger portion for barely any extra calories and get the added nutrients too (and added flavor if you add the herbs).

  • I have heard bok choy when eaten raw could impair the thyroid anyone got any info on that? I love using it as the base for my salad but Im not trying to mess up my thyroid

  • Chard is my favorite. Beet tops and chard can be stuffed with rice or some other grain and baked just like a cabbage roll, with the right seasoning…yum yum.

  • I blend spinach into eggs, my homemade waffle recipe, alfredo sauce and of course smoothies… my kids love them. Spinach is so mild you can’t even taste it. My youngest calls it “special eggs”.. eggs blended with spinach (turns the eggs green like Green Eggs and Ham), chopped spinach, peppers and onions. They also love any veggies sauteed or roasted. ��

  • Another one is blending it into the wet ingredients of baked goods, or something I do more often that isn’t quite a green but its adding extra veggies is shredding up zucchini or carrot and mixing it in with things like pasta sauce (for lasagna or stuffed shells) or with desserts

  • I love this! Will definitely try out these recipes!
    I try out famous celeb recipes and food reviews on my channel! It would be great if you guys checked it out:)

  • Yes…!it happens with me as well…!always have an intention to make an omlette but ends up making scrambled egg….duuhhhh!!����

  • Genesis 1:29:30 Then God said: “Here I have given to you every seed-bearing plant that is on the entire earth and every tree with seed-bearing fruit. Let them serve as food for you And to every wild animal of the earth and to every flying creature of the heavens and to everything moving on the earth in which there is life, I have given all green vegetation for food.” And it was so.

  • I like vegetables and I wish I knew how to eat more of them. The problem is, I’m not creative enough to know how to combine things and make unique dishes. I have no idea how to make soups, salads, use spices and oils. All I know is how to steam boil and fry the vegetables themselves.

  • After being a vegan for 10 years and hitting a wall where I was so sick I had to begin questioning the wisdom of doing it, it was a great relief to learn these things. As soon as I began eliminating the carbs, my health began improving immediately. As I experiment with vegetables now (Keto style), I am learning more and more that they are not helpful to me. It is a hard mindset to change though, and I keep thinking, what if I’m wrong AGAIN… So I appreciate hearing these kinds of talks that reinforce the science.

  • Just watched a video by a lady named Daphne Reloaded. And, she was saying how that vegetables (especially the leafy greens) are REALLY bad for you, and how that it can cause people get goiters, and even possibly causing you to have a stroke, heart attack, and horrible things like that. Thomas, is there any truth at all to any of that?!!? Just curious what you think about this. She also says that Apple Cider Vinegar is nothing but acid and how that it causes esophageal cancer, stomach cancer, etc., etc., etc., I’ve always loved your videos!!! And, trust what you say.

  • I found the calorie focus completely irrelevant. Would have made more sense to focus on the vitamins since that was what the voiceover was about

  • we call it patchoi in Trinidad. Love it. Its not the frost that makes it sweet and crispy though, its the amount of water it gets and the type of soil. If growing salts (minerals) are used when the plant is young the result will be better.

  • Hi I just found out that box away is a low oxalate option for spinach so I’m very excited about that because I’m on a low oxalate diet. What you could have added to this video is the nutritional benefits to buy toys! So everything about Bok Choy not quite but I really enjoy your videos please next time when you’re introducing a food always include the nutritional benefits of that food or leave a link to that somewhere below the video. Sure we can look that up ourselves but we’re so lazy that’s why we love you. Bye for now

  • Just watched a video by a lady named Daphne Reloaded. And, she was saying how that vegetables (especially the leafy greens) are REALLY bad for you, and how that it can cause people get goiters, and even possibly causing you to have a stroke, heart attack, and horrible things like that. Thomas, is there any truth at all to any of that?!!? Just curious what you think about this. She also says that Apple Cider Vinegar is nothing but acid and how that it causes esophageal cancer, stomach cancer, etc., etc., etc., I’ve always loved your videos!!! And, trust what you say.

  • In other countries not America, it’s a go to vegetable to cook because it’s ubiquitous. Easy to grow and inexpensive. We ate it a lot when we didn’t have money for a proper meal.

  • I’ve been buying ramen, put the packet aside, cook the noodles in veggie broth, your favorite veggies ( grated or fine chop) other spices and some greens in at the end.

  • I love putting carrot tops into pesto. Very subtle, but it gets you more greens and saves waste. I also love using beet greens and fennel greens (fennel turns a pesto into a different sauce though, it’s strong)

  • I absolutely LOVE the idea of putting greens in my salad dressing!! That is awesome! I am going to confess here…I always buy a huge bag of spinach and kale and I end up throwing it out because it goes bad before I eat it! Ugh! My fault though because I never know what to do with it all except to put it on a salad! I am making the “green sandwich” for lunch tomorrow for my boyfriend and I after our gym workout! So excited to try that!!! Thank you for all of your suggestions! As always, much love!!

  • it’s interesting, that in Mandarin, we call this kind of vegetable “Qingcai” which means green veggie. and the sound Bok Choy in Chinese actually means white veggies, which is actually cabbage.

  • Yes…!it happens with me as well…!always have an intention to make an omlette but ends up making scrambled egg….duuhhhh!!����

  • Another one is blending it into the wet ingredients of baked goods, or something I do more often that isn’t quite a green but its adding extra veggies is shredding up zucchini or carrot and mixing it in with things like pasta sauce (for lasagna or stuffed shells) or with desserts

  • We do not need 5 servings of fruit a day! That’s way too much fructose which is hard on the liver. One serving of berries is plenty.

  • I have really been enjoying book choy as of late. I purchased some gluten free ramen noodles and make a delicious soup with b.c., onions, ginger, garlic and chicken broth. Then add in the noodles and chopped cooked chicken. I add some salt and pepper to taste, and also some cayenne for a little heat. This soup will last me for several dayssooo yummy

  • I have heard bok choy when eaten raw could impair the thyroid anyone got any info on that? I love using it as the base for my salad but Im not trying to mess up my thyroid

  • You can’t get fat or unhealthy from eating greens. Just list all cruciferous vegetables and their nuitrition and have done. Seriously!

  • When you make videos like this, do you film all the recipes over the course of a few days or do you just have a big healthy eating party?!��

  • Nice info!! I add spinach to lots of my meals both raw and cooked. Love kale and learning to like collard greens & Swiss chard. Not a fan of beet greens unfortunately due to the tangy flavor. There’s so many greens besides just these tooone that I love is parsley. It’s high in iron and I love the tasteI add it to salads, juices, smoothies, rice, sautéed veggies, pasta, etc.

  • What blender do you use? I have a crappy blender and I’ve followed tips online but my green smoothies are always gritty, never smooth and I end up throwing it out.

  • You’re little more than a propagandist. Making broad generalized claims as if what’s good for one digestive system works for everyone. It doesn’t.
    If you’re just trying to hawk some merch then leave out all the misleading information and unverifiable claims. It might help make you appear less like the ego-centric sensationalist you come off as.
    Is this all some BS attempt to promote the meat industry? It’s sad when I consider that some people might not see through your ulterior motives to make a buck.
    Please stop saying things like greens are not good for human beings. That’s honestly so stupid its pathetic. If you are so in love with meat, then go get your beef on. Leave the BS meat industry propoganda. I bet you think plant based diets are unhealthy. Maybe you even have an out of context or completely false claim you use to try to prove that you’re right and that you’re not as completely full of shit as you are?
    Regardless it’s sad when a creator has to resort to lies to try to persuade a following.

  • Ronzoni (and maybe others) have a line of SuperGreens pasta, pasta with greens cooked right in. I love this as a way to eat more greens. And I saw a Pinterest recipe yesterday for banana muffins with spinach baked right in. Haven’t tried it yet, but I’ve never had a bad banana muffin!

  • Hello. Little confused about the rice wine vinegar. I went to several stores and I only was able to find Rice Vinegar and white wine Vinegar. But nothing like Rice wine vinegar.
    Can you please share the image or the vinegar

  • I will try some of these because I hate salad and really can’t stand preparing or eating greens. Never could. it tastes and feels like eating grass from my lawn with oily crap slopped on it. Washing off dirt and bugs from the leaves doesn’t help. Yuk

  • I thought of your pumpkin lasagna which I think you put a layer of spinach in. Really any casserole could benefit from adding hearty greens or broccoli, etc. Thanks for all the great ideas!

  • You can’t get fat or unhealthy from eating greens. Just list all cruciferous vegetables and their nuitrition and have done. Seriously!

  • I needed this information. I have anemia, and my mom is diabetic with high cholesterol and had ti start B-12 injections. I was not sure what to add to our green smoothie. Beet stems, collards,swiss chards with the kale and spinach. Thanks for education.

  • I blend spinach into eggs, my homemade waffle recipe, alfredo sauce and of course smoothies… my kids love them. Spinach is so mild you can’t even taste it. My youngest calls it “special eggs”.. eggs blended with spinach (turns the eggs green like Green Eggs and Ham), chopped spinach, peppers and onions. They also love any veggies sauteed or roasted. ��

  • I needed this information. I have anemia, and my mom is diabetic with high cholesterol and had ti start B-12 injections. I was not sure what to add to our green smoothie. Beet stems, collards,swiss chards with the kale and spinach. Thanks for education.

  • I love making soup with sweet potato, green bananas, green beans, lentils, and baby bok choy added towards the end of cooking. So delicious.

  • LOVE this video!! I’m so bad about getting my greens in, cuz I’m usually not crazy about salads �� I love how these methods are so sneaky! Definitely giving some of them a try!

  • Thank you for the informative video, but I couldn’t stop staring at how uneven your eye liner is. It is way thicker on your left eye.

  • i think easier to prep than cabbage, and comes in a few sizes! thanks the simple tip to cook the base portion first and the leafy parts closer to the end

  • I love making soup with sweet potato, green bananas, green beans, lentils, and baby bok choy added towards the end of cooking. So delicious.

  • Great video and valuable information. I always try to eat as much of these leafy greens as possible. Only one I was not doing was the Stems from the Beets, will have to experiment around with them in different recipes.

  • I love putting carrot tops into pesto. Very subtle, but it gets you more greens and saves waste. I also love using beet greens and fennel greens (fennel turns a pesto into a different sauce though, it’s strong)

  • I just made eggs with baby spinach for the first time and kale chips my kids looked at me like I was insane when I asked them to eat some…

  • I love these ideas!! I’m a huge greens and veggies eater as it is, but i love making it the primary of what i eat, and getting more in wherever possible. I love that all of these can be eaten during pregnancy too!

  • I understand everybody likes meat, chicken, pork, etc. If you go over to Joey carbstrong Channel, watch his videos you are taking an animal’s life you’re taking the Flesh of an animal just for you to eat it. They’re in the slaughterhouse screaming begging for mercy they don’t want their lives taken. Become vegan and don’t take an animals life

  • I understand everybody likes meat, chicken, pork, etc. If you go over to Joey carbstrong Channel, watch his videos you are taking an animal’s life you’re taking the Flesh of an animal just for you to eat it. They’re in the slaughterhouse screaming begging for mercy they don’t want their lives taken. Become vegan and don’t take an animals life

  • Thank you! We eat the Trim Healthy Mama way and also use their homeschool curriculum. This week, we picked Bok Choy to try! This is one vegetable we have never eaten and didn’t even know where to begin! Your video made it easy for us to learn how to pick a fresh one, store it, and cook! Awesome video!

  • YEAH!!!! VERY INTERESTING VIDEO!!!…. I really love this!!!!…. Thanks for these recipes my friend and hello from PARIS…. FRANCE!!!! ��������������������

  • Clean leafy greens. Why not. At home. Readily available. So important. Later compost and recycle. Gardening is engaging but useful.

  • Great video and valuable information. I always try to eat as much of these leafy greens as possible. Only one I was not doing was the Stems from the Beets, will have to experiment around with them in different recipes.

  • i think easier to prep than cabbage, and comes in a few sizes! thanks the simple tip to cook the base portion first and the leafy parts closer to the end

  • Another way to add more greens is through tacos, wraps, and burritos. It’s the perfect way to eat a portable meal packed with vitamins.

  • Mabey if people stopped starving themselves because they don’t want to be fat they would have a slower matablism and have better resaults

  • Hello. Little confused about the rice wine vinegar. I went to several stores and I only was able to find Rice Vinegar and white wine Vinegar. But nothing like Rice wine vinegar.
    Can you please share the image or the vinegar

  • I love this! Will definitely try out these recipes!
    I try out famous celeb recipes and food reviews on my channel! It would be great if you guys checked it out:)

  • I’m on really low carb doing keto.twice I’ve tried the carnivore diet and feel great but then can’t poop. have to go back on lettuce.I even increased fat.feel stuck

  • LOVE this video!! I’m so bad about getting my greens in, cuz I’m usually not crazy about salads �� I love how these methods are so sneaky! Definitely giving some of them a try!

  • I remember following the advise of famous Keto Guru on YouTube of eating 7 to 10 cups of greens once a day, and I always felt terrible afterwards with stomach pain and discomfort. I hated the greens, but thinking they were superfood I would eat them anyway.

    Thanks God, I don’t have to eat them anymore, especially the Spinach which is one of the worse Oxolate offenders. I always hated salads, and I am glad now that I have science and nutritional reason to do so.

  • Thanks for the video. It doesnt sound counterintuitive at all to not eat leafy greens it’s just we’ve been brainwashed for a long time to think it is the “healthier” option. Makes total sense to me now why I would always felt bloated and just craved other things when I was predominantly on a plant based diet I wasnt getting the nutrients I needed. Now I’m eating a carnivore diet I feel so free from food… I’ve learnt so much by going carnivore and dont feel like a slave to my stomach. I eat 2meals a day, naturally fast 16 to 18hours, I have more energy, I sleep well, zero sugar and carb cravings, no bloat, training 4 to 5 times a week with weights, losing stubborn body fat in a steady way and just overall satisfied with life. I feel like I’ve become more in tune with my body and my nature.