Yoga Journal - - Live Well - AMANDA TUST

When stock­ing up on spring greens at your lo­cal farm­ers’ mar­ket, keep an eye out for tiny shoots la­beled “mi­cro­greens.” The seedlings of veg­eta­bles and herbs like arugula, cab­bage, ci­lantro, spinach, and radishes are pop­u­lar with chefs and nu­tri­tion­ists alike thanks to their unique fla­vors, vi­brant col­ors, and pow­er­ful health perks. For in­stance, a study in the Jour­nal of Agri­cul­tural and Food Chem­istry found that mi­cro­greens of­ten con­tain about five times higher con­cen­tra­tions of vi­ta­mins, such as C and E, and can­cer-pro­tec­tive carotenoids than their ma­ture coun­ter­parts. “They’re great on sal­ads and blended into a pesto or smooth­ies,” says Dawn Jack­son Blat­ner, RD, a nu­tri­tion­ist based in Chicago and au­thor of The Su­per­food Swap. Or try one of her fa­vorite power break­fasts: sprouted whole-grain toast topped with kale mi­cro­greens, av­o­cado, and left­over salmon. Can’t find the greens in your area? Or­der on­line from a gourmet shop, such as marx­foods.com.

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