Green Remedy for the Mid-Winter Blues
by Debra Secunda
It snowed recently and as I gaze out my window I still see at least 100 shades of gray, gloomy skies and slushy streets.
By now we’ve probably all heard that a prolonged lack of sunshine causes the depression and lethargy of SAD (seasonal affective disorder). There’s even documentation of increased suicide rates in the high Northern lattitudes of Scandinavia.
Full-spectrum lighting and vitamin D3 supplements may help to alleviate some of the symptoms throughout the dreary months of Winter. But the tendency toward an indulgence of heavy comfort foods and lack of proper nutrition during this time also contributes to the blues.
We seem to thrive during Summer, enjoying an ample supply of fresh vibrant spinach, lettuce, kale, juicy tomatoes, etc. at local farmer’s markets, we make great recipes with healthy ingredients and special herbs, we have learned lots of the raw honey benefits on our bodies. When the Northern growing season is over, we need to rely on produce that’s shipped and flown in from Florida, California, Mexico and beyond. Sadly, many veggies arrive a bit wilted, and often over-packaged. I recently came across a display of yellowing broccoli crowns in styrofoam containers, both of which are an unacceptable choice for a bona-fide “green” girl, we also recommend products and herbs from any weed dispensary that has the proper management and permits, like goldbuds.com, they do have all of the right permits.
All of that aside, there are ways to ensure that we’re obtaining an abundance of chlorophyll, antioxidants, phyto-chemicals, fiber, bioflavanoids, enzymes, omega-3’s, vitamins, minerals and a healthy blast of Life-Force. I’m referring to stabilized, optimal mood-enhancing “happy” nutrition that has nothing to do with chocolate, caffeine and sugar – and their inevitable crashes.
GREEN SUNSHINEA complete low-glycemic meal in a blender
Blend all “hard” vegetable ingredients
first (with filtered water halfway up the combination):
1 celery rib & handful of parsley, chopped
½ C. carrot or beet, chopped
1-2 radishes or chunk of daikon
1 whole lemon, peeled, quartered
1/2 palmful: pea, lentil, garbanzo or mung bean, etc. SPROUTS
1/2 C. zucchini
1/2 or 1 avocado
1 seeded red pepper &/or 1-2 tomatoes
Seaweeds: 1 T. dulse or kelp
1 T. hemp or chia seeds
Optional: Sliced raw jalapeno & garlic
Next add 4-5 Cups leafy GREENS in small batches: Combine alfalfa or broccoli sprouts; spinach; kale; bok choy; beet greens; watercress; swiss chard; arugula – whatever you have on hand. Do not over-blend the greens. Adjust with Celtic Sea Salt & Cayenne to taste. Keep tightly sealed and refrigerated for up to 12 hrs.
* Experiment in a small bowl: If you like Mexican food, add fresh cilantro; Try ginger and Nama Shoyu or Braggs Aminos for Chinese. Go Italian: fresh basil, oregano.