Greens Will Do Ya’ Good

This week I harvested my first batch of greens from the garden and they were fantastic  By now you know I am BIG fan of eating greens.  One of the first things I did when I began my journey to healthy eating and vibrant living was to load up on dark leafy greens. Dark leafy greens and other green veggies are the single most powerful foods you can add to your diet to create vibrant health.  Soon after I began to green up my diet I immediately noticed shifts in my moods, lack of cravings, increased energy and brighter skin!

Dark leafy greens and other green veggies are nutrient dense. That means they pack a lot of the good stuff in each calorie. The result? Loads of energy. In addition, these powerful foods can eliminate cravings, boost energy, balance digestion, strengthen immune function and give skin a radiant glow.

Often our relationship with greens (or lack of) is a function of what we ate growing up. I know for me this is very true. There was little diversity in the veggies I ate as a kid. We had broccoli and salads with iceberg or maybe romaine lettuce. It was only when I started cooking for myself that I tried Brussels sprouts, kale, swiss chard, collard greens and many of the other greens I eat regularly. It is easy to limit our experience to what we were raised on however, this is your opportunity to branch out and explore. For more about eating green click here.

Recipe for Whole Wheat Arugula Pizza

adapted from Whole Living Magazine.

pizzaArugula is growing like crazy in the garden this year so I thought I would share a little about this spicy green. Arugula belongs to the mustard family and its flavor is mildly spicy, nutty and pungent. Native to the Mediterranean region, it is often found in salads, pastas and with potatoes. Arugula is one of the most nutritious greens and is loaded with beta-carotene, vitamin C and calcium.

I love this pizza, and this time I used a prepackaged organic crust from Whole Foods. It was really good and a bargain– two large crusts for ~ $5!


  • 2 tbsp olive oil
  • 1 cup cherry tomatoes
  • 1 clove garlic (more if you like)
  • Sea salt and pepper and other spices you like
  • Handful of basil (fresh)
  • Whole wheat pizza crust of your choice
  • 1 cup feta (you can use any other cheese you like. I like feta.)
  • 2 tbsp pine nuts (I use more)
  • 2 cups baby arugula
  • 1 tbsp red-wine vinegar
  • 1/4 cup pitted, chopped kalamata olive


  • Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil.
  • Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil.
  • Place tomatoes, garlic, fresh basil and 1 tablespoon oil in a food processor; season with salt and pepper. Pulse 3 to 4 times until ingredients are incorporated but chunky.
  • Prepare your favorite dough or use high quality pre-packaged crust like the organic one from Whole Foods. Place of cooking surface (I use a stone).
  • Spread tomato sauce evenly over dough, leaving a 1-inch border all around.
  • Top with Feta cheese, pine nuts and olives; season with salt and pepper.
  • Bake until crust is golden, 15 to 20 minutes.
  • Toss arugula with vinegar and 1 tablespoon oil; season with salt and pepper.
  • Sprinkle arugula over pizza. If you like it wilted bake a few minutes more or enjoy fresh.