Winter is over and it’s starting to finally warm up again, which means cravings for fresh greens are kicking in. Just like how we change our clothes as the seasons progress our natural cravings for food will, too.

Our bodies were designed to adapt to our surroundings. This means when it starts getting cold outside we will crave heavy and warm foods and during hotter months our bodies will crave cool and refreshing foods.

Springtime brings an abundance of fresh fruits and vegetables; the majority being fresh greens. Greens that are in season include arugula, kale, bok choy, collard greens, dandelion greens, parsley, spinach, spring baby lettuce, Swiss chard and pea shoots.

They can easily be found at your local farmers’ market and should be incorporated into your diet as much as possible. Continue reading →

When the seeds of fruits and vegetables develop tiny roots and their first true leaves start to show, they are considered microgreens. They are in between the growth stages of sprouts and baby greens.

Microgreens are typically harvested within two to three weeks after they have been planted in soil. Any herb or vegetable can be grown to become microgreens, but the most popular ones are cilantro, arugula, radish, basil, beets, broccoli, and kale.

A study conducted by the University of Maryland College of Agriculture and Natural Resources determined that microgreens are more nutrient dense than their mature plant. Some microgreens showed results of up to forty percent more nutrients. Continue reading →