Green leafy vegetables are an incredibly rich source of nutrients from vitamin C (key for immune, skin and connective tissue health), magnesium (for energy and healthy muscle function), folic acid (supporting blood cells and DNA repair) through to iron (for healthy oxygenated blood). They are also useful for helping to support optimal liver detoxification.

 

It can sometimes be more tricky to get children to eat leafy greens but we have got some clever ways to help incorporate them in recipes, and encourage you to include them wherever you can. Steaming is generally the best method for cooking and if you want to lock in their wonderful vibrant colour run them under cold water to stop the cooking process.

 

See below for recipes: