Mini Post: The Case for Iceberg Lettuce

Sometimes, when we go on an anti-inflammatory or a plant-based nutritional plan, it can feel like denying ourselves. Yes, we need to take out some delicious things like sugars and processed flour. But really there is so much to add.

What we are adding in are the highest nutritional gifts from nature. And when you're piling the plants on your plate, please consider watery vegetables.

I know that I run dry in the winter. The forced-air heat blowing on me! It's so important, but it can make my throat and nose irritated - and I can start to feel sick if I don't stay hydrated. I'm on my way to Colorado next week, and I know from experience that it is doubly dry there. I need more than just bottles of water to stay healthy. I will be packing in the watery vegetables like:

• lettuce

• celery

• bok choy

• radishes

• cucumbers

• zucchini

• watercress

• tomatoes

• bell peppers
  

These vegetables can be up to 90% water. Packed with water and fiber, at the very least. Just to be clear, I am not saying skip on your other vegetables, like your dark greens (herbs, kale, arugula, swiss chard, collard greens). The nutrients in them are a life force! I am saying add the watery vegetables in, too! None of us ever eat enough veggies. Watercress, lettuce, radishes, cucumbers, and tomatoes can be added to salads, wraps, or sandwiches. Bok choy, zucchini, watercress, tomatoes, bell and peppers can be added to soups, stir-fries, or stews.