There’s much to learn from observing nature.

In early spring, when green shoots poke up above the ground, animals eat these shoots and shed the fat they’ve accumulated throughout fall and winter from eating nuts and seeds. In so doing, they emerge lighter and more prepared for the warmer months ahead.

 Eating leafy greens facilitates our internal cleansing. These greens include:

• kale
• collards
• spinach
• Swiss chard
• romaine lettuce
• arugula
• dandelion greens
• watercress

Greens are rich in chlorophyll, the pigment that makes leaves green and enables the growing plant to convert the sun’s energy into simple carbohydrates, or plant food, through photosynthesis.

Chlorophyll has numerous health benefits. According to Nutritional Supplements Health Guide, anti-inflammatory and wound-healing properties. Here are some of the known chlorophyll benefits:

• It has been seen to help in the growth and repair of tissues.
• It helps neutralize inhaled pollution.
• It efficiently delivers magnesium.
• It helps the blood carry oxygen to all cells and tissues.
• It assimilate and chelates calcium and other heavy minerals.
• It stimulates red blood cells to improve oxygen supply.
• It helps neutralize free radicals that do damage to healthy cells.
• It reduces bad breath, urine, fecal waste, and body odor.
• It reduces the ability of carcinogens to bind with the DNA.
• It can be used to treat infected wounds naturally.
• With anti-mutagenic and anti-carcinogenic properties, it is helpful in protecting the body against toxins and in reducing drug side effects.
• It cleanses the liver and digestive tract, boosts blood with iron, vitamin C and folic acid,
• It supports the respiratory system and our moods.

Get your daily dose of leafy greens and chlorophyll. View the delish live kale salad recipe.

Filed under: Leafy greens