Consider this the easiest path to health.
Maybe it's just us, but don’t you feel like governing health institutions have a knack for putting totally arbitrary measures on the ideal amount of food we should and shouldn’t eat? One day we’re supposed to make sure our diets include 20% of this and that; the next, absolutely, under no circumstances are we to eat the very same this and that. Eff that. But the one thing that has been a constant, across the board, is the need to include fresh, natural and vitamin-dense greens into our diets. That much we know for sure.
So, rather than worry about all the other stuff (for now), we figured we’d find the easiest and most delicious ways to work veggies into every meal. Cue Rachel Drori, founder of Daily Harvest—aka that of the easiest, most delish smoothies out there—who’s here to help us get all our greens (and more) daily. Read on for her tips, plus a few tactics we swear by.
More Vitamins For Your Buck
“Most people don’t know that unprocessed frozen fruits and vegetables are actually higher in nutrients than most of the ‘fresh’ produce available in grocery stores. Conventional produce is often harvested early and/or treated with chemicals for ease of transportation and to last longer in stores. By harvesting early, those fruits and vegetables lose freshness and many of their beneficial nutrients and enzymes since they weren’t able to ripen naturally on the vine. On the other hand, frozen foods are harvested at peak maturity, when nutrient content is highest, effectively locking in the beneficial vitamins and nutrients. Raw is always best, and if you blend or lightly steam your veggies, your body is more easily able to process and absorb the nutrients.” — Rachel Drori
Make It Convenient AF
“My thought is that if there’s a cookie in front of you and you’re hungry, you’re going to go for the most immediate and satisfying option…the cookie. But if you have healthy and convenient options just as easily accessible, you’ll be set up for success! I always keep my freezer stocked with my Daily Harvest smoothie blends. They’re a ‘30 second’ option for when hunger strikes, and they contain real, whole foods—no chopping, washing or prep work required. With blends ranging from more greens-heavy to thick, decadent-tasting cacao smoothies, there is an option to satisfy every craving and need. It’s all about convenience!” — RD
8 Greens! All the superfoods (spinach, wheatgrass, kale, blue-green algae, barley grass, chlorella, spirulina and aloe vera) packed into a dissolvable tablet. Drink one glass and you’ll get more vitamin C, B6, B3 and zinc than you would from your average salad. Simple, right?
All the Vitamins
“If you’re looking for veggies that pack the biggest punch, leafy greens are your best bet! Good old kale is a nutritional powerhouse and excellent source of vitamins A, C and K. Curly kale is the type most commonly found in grocery stores, but lacinato (also known as dinosaur) kale is another popular choice that has a slightly less bitter taste. There are tons of different varieties of leafy greens—don’t be afraid to give something new a try! If there’s a specific vitamin you’re looking to add to your diet if you're, say, feeling under the weather or suffering from the moody blues, there's a superfood for that! Camu camu is also incredibly high in vitamin C, offering over 800% of the daily recommended value. More accessible superfoods like ginger and raw cacao are amazing mood boosters.” — RD
Breakfast, Lunch and Dinner
“For breakfast, there’s no easier way to start your day than with a vitamin-packed, nutrient-dense smoothie. I would recommend starting out with spinach because it has the mildest flavor, then add in fruit, veggies, healthy fats—avocado is great in smoothies—and superfoods to meet your tastes and needs. After you've mastered spinach, go crazy with chard, kale, zucchini, collards and even dandelion greens. One of my favorite classic green smoothie combos is kale, spinach, apple, celery, cucumber, ginger, lemon juice and turmeric. It’s detoxing, hydrating and great for calming inflammation. For lunch and dinner, raw veggies are best, but sometimes you just need a warm meal. I like to sauté my veggies lightly in a little coconut oil, then add in fresh herbs like sage and turmeric and top it off with Himalayan sea salt, nutritional yeast and red pepper flakes. For a snack, I like to make chips out of a variety of veggies by thinly slicing them and then baking them on low heat for an extended period. If you like baking, there are also lots of ways to substitute hollow, processed ingredients with things like zucchini, chickpeas and avocado.” — RD