One of the things I love most about being a Health + Wellness Coach is the passion that I get to witness within my clients
For some their passion for good food and living well was already present, and through our work together it becomes more and more engrained. 
For others it’s a new found passion – exciting and different as they explore their own wellness project.

What’s even better is that so many of my clients share their passions with me outside of our sessions. Emails, texts, pics… they share their experiences with me and it actually makes me smile like a little kid!
Recently, I was sent this picture from a client: 

With one line: Thank God For Greens

Amen to that!
One of the first things I introduce clients to are green veggies. Lots and lots of them. 
Greens are High in calcium, magnesium, iron, potassium, phosphorous, zinc and vitamins A, C, E + K. Packed with fiber, folic acid, chlorophyll. So it’s obvious why we should all include greens in our diet.
I grew up with spinach, silverbeet, asparagus, broccoli, green zucchinis, bok choy, green beans, cabbage, watercress, lettuce, mesclun and all the other standard ones. But it wasn’t until the last few years that I started experimenting with different greens, such as:
  • kale
  • collards
  • watercress
  • mustard greens
  • dandelion 
  • Endive, chicory
  • Swiss/Ruby chard 
  • Beet greens
But before we go any further, I’m sure you want to know a few key health benefits from including greens in your diet. Surely you do…
  • Blood purification
  • Cancer prevention
  • Improved circulation
  • Strengthened immune system
  • Promotion of healthy intestinal flora
  • Improved liver, gall bladder and kidney function
  • Cleared congestion, especially in lungs by reducing mucus
  • Better skin and more energy

Pretty sweet deal, right? You eat greens = happy, health body. 

A benefit, in particular that  stayed with me since studying at Integrative Nutrition was the insight that greens have an energetic impact on us, not just physical. 

Greens have a subtle, light and flexible energy that helps to create a similar response in our own systems – lighter spirit, more clarity, less depressed.

And I do agree with that, whole-heartedly. Just the other night I was feeling flat (and hungry and tired) and my instinct was to reach for something a little heavy. I remembered this information about greens so went and made a crunchy green bean salad with steamed kale and by the end of the meal not only was I satiated but my mood had lifted. 

So, the next question is, how to cook and enjoy greens?

My favourite way is to steam greens. This is an important step which helps break down any oxalic acid (spinach, silverbeet, chard, kale are all high in this acid which deplete calcium from your bones/system). Add in a squeeze of lemon juice all over, add in a dash of olive oil or butter and enjoy it as it is, in a salad or as an addition to something else.

If you want to add greens like silverbeet and kale into your smoothies be mindful of oxalic acid. A little bit of greenage (unsteamed etc) isn’t going to kill you, but if you are doing it on a regular basis this is my tip. Either quickly steam the kale in a colander over a pot. Sounds laborious but it takes 2 minutes. Or my other trick, whilst preparing the rest of the smoothie tear up your greens into a bowl and squeeze ALOT of lemon juice over them into a bowl. This helps to break down the oxalic acid too.

Now, you can also saute your greens in a fry pan in coconut oil, ghee or butter. Or a super quick boil – less than a minute – will really soften and relax your greens. 

Keen to be green? Here’s an easy recipe to try that came from Integrative Nutrition:

Ruby Chard Salad
Prep Time: 10 minutes
  • 1 bunch ruby/rainbow chard, finely chopped
  • 1/2 package tofu or tempeh cut into bite-size cubes and baked
  • 2 cups red cabbage, shredded coarsely
  • 2-3 carrots, grated
  • 1 cup toasted walnuts
Oriental Dressing
  • 2-3 cloves garlic (pressed or chopped)
  • 1/4 cup rice vinegar
  • 1/2 cup walnut oil
  • 2 tablespoons roasted sesame oil
  1. Cut off stems of the chard and slice small, then chop leaves thinly, creating narrow strips.
  2. Blend all dressing ingredients and mix well. The dressing will last for a few days in the refrigerator.
  3.  Mix all salad ingredients and drizzle with dressing. Serve.
Go green and enjoy. 

Signing off with an exhale. 
Pause. Listen. Live.



  1. I've certainly benefitted enormously from the introduction of dark leafy greens into my diet thanks to Claire!! xx

Leave a Reply

Your email address will not be published. Required fields are marked *

Connect with Facebook

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join The Wellness Project

Get free weekly insights & inspiration
  • Get your FREE ebook: 21 Days to Free Your Mind, Fuel Your Body & Feed Your Soul