Posts Tagged ‘greens’

A Magic Pill For Getting Your Greens

June 8, 2016

 

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We all know that we should be eating more vegetables. In fact, 75% of all Americans only eat one or two servings of vegetables per day, versus the recommended 5-13 servings. Of those one or two servings of vegetables  that are being eaten, almost half are in the form of chips or french fries.

Many health advocates hopped on the smoothie and juice wagon, drinking much of thier recommended amount for breakfast each day. However, many of those green juices contain four times the amount of sugar the World Health Organization recommends consuming in any given day. While drinking your vegetables is certainly an easier fix than chowing through bunches of kale, and stalks of broccoli, there is now an even more streamlined way to get your greens.

A new product called 8G is a fizzy tablet that you drop into water, which provides you with 8 different types of greens, all in one simple dose.

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The brain child of Dawn Russell, a former model, and current British royal, was developed after her battle with stage three cancer several years ago. Russell traveled the world seeking alternative cures when a bone infection prevented her from under going traditional chemotherapy. While many turned out to be more harm than good, she discovered that the more greens she consumed, the stronger she became.

Russell is not touting greens as a cure for cancer; she had several surgeries and other treatments as well. She does believe that eating healthy greens contributed to saving her life.

8G is comprised of 8 different greens, including spinach, wheat grass, blue green algae, kale, spirulina, aloe vera, chlorella and barley grass, which are purported to detoxify, oxygenate, and alkalize the body. It contains vitamins C, and B3, B5, B6 and B12, zinc and niacin. 8G is free of wheat, gluten, sugars, dairy, allergens, salt and preservatives. Each tablet contains only 9 calories, and is portable enough to keep in your handbag to drink anywhere that water is available.

After years of development, testing and tasting, not only has Russell hit on a formula that is palatable, she has also gotten the cost down from $100 to just $12.50 per vial of 10 tablets.

The Penninsula Hotel Group and Nordstrom are among those who have embraced the product, and expansion plans already underway.

You can try it yourself, by ordering through the 8G website.

Photos: Courtesy of 8G

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Kitchen Tips Tuesday: Lettuce for a Crowd

March 17, 2015

This tip comes from my mother, who suggested it when I was making salad for a crowd:

 

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Wash and tear or chop the greens as usual, and spin them in the salad spinner. Once done, store them in a clean pillowcase in the refrigerator.

The pillowcase not only houses as large quantity, but it also absorbs any excess water, keeping the greens crisp and fresh until it is ready to use.

Just make sure the pillowcase has not been dried with a scented dryer sheet or anything that could give off an unpleasant flavor to the food.

photo: Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

CSA Tuesday

September 19, 2012

Today’s CSA bounty was very different from last week’s haul.

There are lots of greens, including lettuce, collards, kale, parsley, sage, and kohlrabi.

An lonely acorn squash rounded out the assortment.

With one family member who grew up in the South and remembers over-cooked collard greens simmered in leftover, and possibly rancid bacon grease, and another that only eats green items like gummy worms and M&M’s, this selection is going to be a challenge. And I LOVE a good cooking challenge!

Stay tuned. This week indigo jones is going green and sharing the unrecipes along the way! Wish me luck!

Eat Your Vegetables

July 20, 2012

It’s no secret that I am a big fan of the Union Square Greenmarket.

I tend to go on Saturday mornings, after a particularly grueling cycling class down the street, and pick up whatever strikes my fancy.

While the greenmarket goodies tend to last longer than their supermarket purchased counterparts, fresh produce only lasts so long.

I was thrilled to stumble upon some tips in the New York Times Dining section this week, on how to prolong the freshness of summer’s vegetable bounty.

Here are a few key tricks to preserving the produce of the season:

Greens, like lettuce, are best washed in advance, dried and stored.

Soft herbs such as basil and soft produce such as mushrooms and berries should be washed when used, as the water will speed spoilage. I find that putting basil in a glass of filtered water that comes a few inches up the stems, keeps it fresh for several days. Frequent readers will note that I am also a big proponent of making pesto, and basil oil while it’s still green and “perky”.

Anything that comes in bunches, should be released from it’s binding, as the closer the vegetables are packed, the faster they will rot.

Leafy tops of root vegetables, such as carrots and beets should be trimmed to 1” long to prolong freshness but prevent them from drying out.

Fruits and vegetables should be stored separately, as the ripening fruit emits ethylene, which damages vegetables.

Some produce will continue to ripen on the counter: stone fruits, melons, mangoes, apples, pears, tomatoes and avocados.  Bell peppers, citrus fruits, and berries will only deteriorate.

Bananas ripen quickly, and will speed the ripening of anything they are stored with.

If you can, cut and simply cook vegetables, as they will last longer in the refrigerator that way. Prepare them separately, to allow more flexibility in their use.

Intimidated by the skills needed to slice and dice vegetables? Have no fear.

The specialty market Eataly, just north of Union Square employs a fulltime vegetable butcher who will peel and cut your produce to order.

Photo: Glasshouse Images


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