Welcome to today's episode about "Your Relationship to Food." It's the 46th episode of the Living Healthy Podcast. On today's episode, we are discussing how you can honestly assess your relationship to food and how you can create a positive relationship to food...
Today we’re all about those healthy greens! We’ve got some interesting fruits and veggies to share, and they’re not your everyday choices. We’re pretty sure you’ll come across at least one you either haven’t heard of or haven’t considered putting on your plate!
Good nutrition is all about variety, so pick out one of these fresh choices and see what delicious creation you can devise.
Nutritious Green Veggies
Purslane is technically an edible succulent. Its leaves are tender yet crisp and even the stem is edible. In many parts of the world, purslane is considered a weed and is plucked and discarded. Throughout Europe, Asia, the Middle East, and Africa, however, it is widely consumed.1 Whether you regard it as a delicious veggie or a weed for the discard pile is up to your taste preferences.
Purslane’s flavor is lemony and, when fresh, its texture holds up well to acidic salad dressings. Not only does it taste good, it’s highly nutritious. According to recent research, purslane contains significant levels of Omega-3 fatty acids (5 times more than spinach!) and more Vitamin A than any other leafy green vegetable!
Enjoy purslane in a fresh salad, in your sandwich, or even in soups and stews.
Turnips are a root vegetable and they’re commonly enjoyed fresh, cooked, or pickled. The star of the show today, however, is the green top! Turnip greens can be consumed as a cruciferous vegetable.
Like other bitter greens, these will have to be boiled down to be palatable.2 The extra effort is worth it because the turnip top is even more nutritious than the root. According to Healthline, the greens contain significant amounts of Vitamin K, Vitamin C, Provitamin A (a substance that gets turned into Vitamin A), and Folate (which aids in the production of red blood cells).
Try turnip greens sautéed or in a soup!
As with turnips, the beet root is the more commonly consumed part of this plant, but you don’t want to miss out on all the nutrients in the leafy green tops! Just one cup of these cooked greens offers 220% of the daily value of Vitamin A, 37% of the daily value of Potassium, and 17% of the daily value of fiber!3
Unlike turnip greens, these are sweeter and have a similar flavor profile to spinach once they’ve been cooked. Raw, they’ll hold a slight but tolerable bitterness. Try them sautéed, in a salad, or in soup!
You may recognize these as difficult to eradicate weeds, but did you know the leafy parts, the roots, and even the flowers are edible?4 Assuming they haven’t been treated with chemicals or herbicides, dandelion greens can be a healthy addition to your plate!
Per serving, they contain over 500% of your daily value of Vitamin K as well as high levels of Vitamins A and C.5 There’s even some research to support their ability to support healthy digestion and treat constipation.4
Flavor-wise, these are slightly bitter. They can be best compared to the earthy flavors of endives and are often sautéed or braised to help cut the bitterness.
Finally steering away from bitter greens, we’d like to introduce you to Kohlrabi. This is a small vegetable that has been a staple of German cuisine for centuries. It can be eaten raw or cooked and its flavor is similar to that of a broccoli stem.6
Like many other cruciferous veggies, this little bulb is a good source of fiber. It’s also rich in antioxidants, iron, and potassium!6
Use the root in the same way you might use carrots or broccoli, and the leaves in the same way you might use kale or spinach.
Nutritious Green Fruits
Despite its scaly appearance, this fruit is soft to the touch. Get past its artichoke-style exterior and you’ll find pockets of sweet and creamy fruit within! Because of its sweetness, cherimoya also goes by the colloquial name, “custard apple.” Be careful to avoid eating the skin and the seeds (they’re usually large and easy to see and remove). Both contain small amounts of toxins that can be harmful if consumed in large quantities.
Interesting benefits of this fruit include mood and immunity boosting properties. Vitamin B6 is important to the creation of neurotransmitters like serotonin and dopamine, and this fruit happens to have a generous amount of this essential vitamin!7 In terms of immune health, cherimoya’s high Vitamin C content can help bolster your body’s natural defenses.
This fruit masquerades as a vegetable and is often used as one! Its mild, somewhat sweet, flavor makes it the star of many Mexican, Indian, and Latin American dishes.8
In addition to a number of good vitamins and minerals, chayote squash has some possible medicinal qualities. While more research is needed to come to any definitive conclusions, there are records of chayote squash tea being used to lower blood pressure and to treat bloating.8
This melon goes by many names and, while it isn’t green on the outside, it’s lime green inside earns it a spot on our list. You may have heard it going by the name “horned melon” or “African cucumber.”
This fruit is great for keeping hydrated. Its water content is a whopping 88% and it also contains carbs and electrolytes that can help keep you fueled and hydrated after a hard workout.9 When it’s ripe, this melon tastes a bit like cucumber with a slight hint of banana. The easiest way to eat it is simply to cut it in half and spoon out the pulp.
Do you have a favorite healthy recipe that highlights one of these fruits or veggies? Share your idea with us in the comments below! To stay in-the-know on trending health and nutrition topics, subscribe to our newsletter to receive monthly highlights from the Living Healthy Blog!