Collard greens

[Guest guest]

Collard Greens Did you know that one cup of cooked collard greens will provide you with almost as much calcium as a cup of milk? Milk products are often considered the best source of calcium, so you may be surprised to find that while one cup of 2% milk provides 29% of the daily value (297 mg) for calcium, one cup of cooked collard greens contains almost as much: 23% of the daily value (226 mg)! And the collard greens have half the calories of the milk (50 calories compared to 121) with virtually no fat. Calcium is known primarily for its role in maintaining the strength and density of bones, but recent studies have shown that it is also important in helping to protect colon cells from cancer-causing chemicals, preventing migraine headaches, and reducing PMS symptoms during the second half of the menstrual cycle. Since the body tightly controls the amount of calcium in the blood so that sufficient calcium is always available, when dietary intake it too low,

calcium is pulled out of the bones to maintain normal blood concentrations. This is why low dietary calcium can, over many years, lead to osteoporosis. So next time you are wondering how to boost your calcium intake, don't just think milk, think collard greens Suzi List Owner health/ http://360./suziesgoats What is a weed? A plant whose virtues have not yet been discovered.

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[Guest guest]

Collard greens make really good raw spring roll wraps. I was genuinely surprised to discover how mild they are when eaten raw.

SPRING ROLLS

Adapted from a Bruce Horowitz recipe

10 collard leaves, to wrap rolls **

1 turnip, spiralized for “noodles”

1 medium carrot, shredded

Chopped mint & cilantro

Sprouts of your choice

FILLING:

2 cups pumpkin seeds, soaked and rinsed

1 large clove shallot

¼ cup fresh spearmint

¼ cup fresh cilantro

2 T lemon juice

2 T – ¼ cup olive oil

1 t sea salt

Process ingredients to a coarse pate.

Wrap in leaves with turnip, carrot, mint, cilantro, and sprouts of your choice.

DIPPING SAUCE:

¼ cup apple cider vinegar

2 T Nama shoyu

1 ½ T grated ginger

1 T agave nectar

1 t sesame oil

Mix and serve in small, flat dipping bowls

**I cut the large vein out of the collard greens making two long halves and then I cut those halves in half crosswise.