I blogged yesterday about the value of greens. Today, I want to share a recipe with you that I just tried and it is so good that you think it can’t be that good for you. It’s from a website called rawfamily.com, written by Victoria Boutenko. She has written a book called Green for Life. This recipe is: kale, chard, dandelion greens, parsley, 1 stalk of celery, 1 ” raw ginger, 1/4 lemon w/o peel, ground flax seeds, 2+c water (up to half the pitcher), a squirt of agave (a sweetener), 2 bananas, and 1 apple. These go into a blender, and it tastes fantastic. Let me know what you think.

There has been a lot of buzz lately on the dangers of too much salt. Here are some tips, as reported in the Consumer Reports “On Health” magazine. Don’t salt the water before cooking veges, potatoes, rice, or pasta. Buy fresh veges or “no salt” canned. Look for products with no more than 140 mg sodium/serving. Cut back on canned meats and soups, cold cuts, frozen dinners, and pizza. Try to avoid meats that have been marinated or injected with salty basting solutions or broths. Look at the labels and avoid products with MSG (also known as glutamate, mono-potassium glutamate, autolyzed yeast, yeast extract, gelatin, hydrolyzed protein, calcium caseinate, and sodium caseinate-this is just a partial list-you can find a list of foods at msgtruth.org). Not to confuse things, but MSG is a big problem, being linked to weight gain and other metabolic issues. Back to sodium: rinse canned tuna and beans, and if you buy frozen veges or canned, look for “no salt added”.

It’s tough out there, but I have your back.

Stay well, John R Blilie, M.S.