MEET THE GREENS

We asked bestselling author and chef Candice Kumai (Clean Green Eats & Clean Green Drinks) to navigate the produce aisle for us and show the ins and outs of all those tasty greens. Her top tip: “The sassiest, greenest leaves also happen to be the most nutrientdense.” And she advises that “organic is truly best, so purchase it whenever possible.”

Arugula

My favorite salad and flatbread topping, arugula is also simple to juice and blend. This super-green contains iron, calcium, fiber, protein, and vitamins A, C, E, and K, as well as phytochemicals such as beta-carotene. It can be used in place of spinach in any clean green drink.

Bok Choy

With a substantial amount of calcium, potassium, and vitamins A, B6, C, and E, this favorite veggie in Asia is high in water content, which makes it ideal for juicing. Don’t limit it to stir-fries anymore.

Dandelion Greens

Need more iron, calcium, fiber, protein, and vitamins A, B6, C, E, and K? Try dandelion greens! These bitter greens are certainly an acquired taste, so be sure to test them out prior to serving at your next brunch. Despite their bitterness, they are packed with nutrients and work well when juiced with sweet fruits or blended with bananas.

Kale

A super mega-green, kale might be the mosttalked-about leaf on the market. Loaded with a long list of cancerfighting nutrients—iron, calcium, protein, potassium, vitamins A, B6, and C, carotenoids, lutein, and phytochemicals— it’s no wonder this once-overlooked green has become the star of the show! I love blending lacinato kale (or dinosaur kale) into my smoothies and juices in the morning. You just radiate from an inner “kale glow.”

Mizuna

Full of iron, calcium, fiber, protein, and vitamins A, B6, and C, this Japanese mustard green is one of my favorites to wake up a boring old salad. Try mizuna whipped up in a smoothie, or juice away with this clean, mean green.

Red Leaf Lettuce

My mom’s favorite green contains calcium, protein, and vitamins A, B6, C, and E. This lettuce is a favorite of mine to add to fresh juices. And its water content makes it perfect.

Romaine

Not just for Caesar salads anymore, romaine boasts iron, calcium, potassium, and vitamins A, B6, and C. Romaine is also packed with fiber to make for a happy tummy. (This “neat” green doesn’t make a huge mess while juicing either.)

Spinach

This super-green is one of my most used ingredient. It has a great low price and “neatness”; spinach is also easy to measure, with no chopping needed (1 handful of baby spinach or arugula equals approximately one cup. Bonus for kids: You can barely taste it! Spinach is also packed with iron, calcium, protein, vitamins A, B6, C, E, and fiber, along with phytochemicals like beta-carotene, lutein, and folate. When this green is combined with citrus such as lemon or orange, you can boost its nutritional absorption.

Swiss Chard

Packed with iron, calcium, fiber, and vitamins A, B6, C, E, and K, Swiss chard is easy to juice and blend. A study by the Institute of Food Technology in Germany found Swiss chard to be loaded with glutamine, an amino acid that boosts the immune system and aids the healing of wounds.

Wheatgrass

Full of antioxidants, vitamins, minerals, enzymes, and chlorophyll, wheatgrass is a total superfood that can be found at your local health food store and at most farmer’s markets. Just trim with a pair of clean kitchen shears, and juice with apple or pear and a little cucumber. You can even share a little with your pets (meow!).