Live Colorfully is a segment focused on dedicating a specific color to each month – and how that color can be found in things that can improve your life. I wish I came up with this idea back in January, but there’s no better time to start something than now.
Green is clearly the color of choice for March. It’s celebratory of St. Patty’s Day but also a nod towards the beginning of spring (mark your calendars for March 20th). Green also happens to be my favorite color so this post was a joy to write.
Let’s get started.
Eat colorfully: I wasn’t going to explain the health benefits of green fruits and veggies, but then that would defeat the purpose of this blog. Dark leafy greens are a powerhouse of nutrients, chock full of vital vitamins, minerals and antioxidants. Fun fact: green vegetables have more nutrients per calories than any other food, including vitamins A, C, E, K and several B’s. The heavyweight champs include spinach, kale, collards, dandelion greens and parsley. Most people fall short of the minimum serving (2 ½ cups a day) so here are some easy and deceiving recipes to include these gastronomical goodies in your life:
Peanut Butter Matcha Smoothie:
- 1 banana
- Spinach (I use 2-3 handfuls)
- Matcha powder (my fave is the Aiya Matcha ceremonial grade)
- PB2 (I use the original flavor, but they also sell a chocolate one)
- Chia seeds
- Stevia powder
- Ground flax seed
- Almond milk
Add everything in a blender and blend.
Zoodles with Tahini Sauce
- As many zucchinis as you want ( I use 4)
- Extra virgin olive oil
- Lemon juice
- Apple cider vinegar
- Coconut aminos (or soy sauce)
- Turmeric powder
- Cumin powder
- Black pepper
- Red pepper flakes
Run the zucchinis through a spiralizer (or grate with a peeler). For the dressing, add the rest of the ingredients together, stir, blend, and drizzle over the zoodles. Sometimes the dressing requires a little water if the tahini is too thick.
Kale Quinoa with Avocado Dressing
- Olive oil
- Apple cider vinegar
- Black pepper
Wash and massage your kale until it is clean and soft. Boil your quinoa for 15-20 minutes, or until cooked. Drain the quina and let cool. Once cooled, add the kale and quinoa together in a bowl. I prefer a 3:1 kale to quinoa ratio since I like the kale to be the star ingredient, but use as much as you like. Chop the cucumbers and clean the pomegranate to add to the kale and quinoa mix. Run the rest of the ingredients through a magic bullet or blender and add as the dressing.
*Disclaimer: I never use measurements, I just eyeball everything. Add or subtract whatever ingredients you prefer more or less of.
Be colorfully: I know in some parts it’s still sad and slushy outside, but March marks the beginning of spring. Where I live, the trees are still bare and the ground is still wet, but the birth of greenery is not far behind. Go outside and enjoy the last of the winter whites. I know cozying up to the third season of House of Cards is tempting, but witnessing this transitional time provides a sh** ton of health benefits. A recent article in Prevention magazine explains how being awestruck – particularly by nature – is linked to reducing proinflammatory cytokines by reducing negative emotions. Don’t let the winter blues have you cooped inside, get you’re a** outside and enjoy the blooming greenery.
Breathe colorfully: if there’s one thing you should invest in next, it’s an oil diffuser. Diffusing essential oils is a form of aromatherapy that relaxes the mind, clarifies the body, and uplifts the soul- not to mention prevents illness. For the month of March try diffusing peppermint and tea tree oils. Peppermint oil is has a potent smell of candy canes and treats respiratory ailments, headaches, flu and sinus problems to name a few. Diffused tea tree oil cleans the air by fighting mold and bacteria growth. Here is my favorite diffuser from amazon.