Greens help your body detox. The deeper the green, the better for you it’s supposed to be – and usually the more bitter. Remember when I talked about purple carrots helping to minimize your cravings because they’re so sweet? When you buy your next bunch of carrots, check their greens. If you buy a batch with really healthy greens on top, you can use the entire carrot plant and nothing goes to waste.
You can use carrot greens in a few ways.
- Preparation: after cutting the greens off the carrots, soak them in a bowl of water for a little bit and swish them around to get rid of some of the dirt that may be clinging to the leaves. Rinse the greens thoroughly, then pat them with a towel to get rid of excess water. Now you’re ready to use them!
1. Sauté them up with onion and olive oil. Don’t even bother cutting them up into small pieces, just use a butcher’s knife and cut the whole bunch in thirds or even in half. They’ll cook down. If you’re really patient and hate bitter greens, separate the thinner stems from the thicker ones – the thicker ones are more bitter. I personally don’t mind at all. I eat raw dandelion leaves and mustard greens, etc. Start a sauté pan at medium heat with enough olive oil to cover the bottom of the pan. Sauté the onion first until it’s about half done, then add the carrot greens and mix them up well. I like mine to be lightly cooked. I let them cook, stirring them twice, for about 3 minutes. If you like your greens cooked better, try 5 minutes. The more you cook them, the less bitter they are. Of course you can always add spices to make them more exciting, or even some vinegar. I like them plain.
2. Use them in place of parsley. Carrot greens have the uncanny taste of parsley, so you can separate the thinner stems from the thicker ones and put them into a dish to have some parsley flavor. They don’t seem to have an aroma like herbs do – you can smell rosemary far before you see it – so I’m not suggesting a spring of carrot greens will add loads of parsley flavor. Instead, you may want to include them in a larger proportion than parsley in a chicken dish, for example. And if you use them in soup, you may not want to strain them out.
3. Juices and smoothies. I have seen this recipe for beet and carrot greens juice that has been posted and reposted a few times (although the instructions aren’t as clear as I would like). I haven’t tried this myself, but I’m sure it’s amazingly good for cleansing your body.
Do you detox with specific greens? How do you prepare them? Which ones are the best in your opinion?
Keep on living the wheat free life!