This week, we don our green attire, celebrate Irish culture, and figuratively roll among the clover. Here are our verdant (and delectable) picks of the emerald hue:
Broccoli – Made popular in the 90s by the study released by Johns Hopkins University showing the cancer-preventative effects of this vegetable's sulforaphane component, it also can help boost the immune system, strengthen bones and help prevent birth defects. It is an excellent source of iron, calcium, potassium and vitamins A, B6, C, E, and K.
Guava – Celebrate your tropical side with with flavorful fruit. It’s effective in weight management and helps prevent heart disease and diabetes, and skin problems, as well as relieving constipation and diarrhea.
Kale – A good source of dietary fiber, this leafy green supports our body’s detox system and is useful in lowering cholesterol levels. Toss these tangy greens in salads or alternate with spinach in your go-to recipe.
Mint – Mint has one of the highest antioxidant capacities of any food. It contains menthol, which is a natural decongestant and helps relieve sore throats. I has been used for thousands of years to aid with upset stomachs and indigestion. (However, avoid mint if you suffer from GERD, as it may exacerbate your symptoms.) Using fresh herbs and spices like mint when cooking can help to cut down on sodium intake.
Edamame (Soy Beans) – The only complete plant-based protein, it is high in fiber, low in saturated fat and cholesterol free, which makes it an ideal swap for animal sources for meat and dairy. A study published in 2010 in The Journal of Nutrition found that eating soy daily — and adding it to your diet to replace foods high in saturated fat — can help lower LDL cholesterol by nearly 8 to 10 percent.