Upgrade your box selection to include extra vitamin-rich seasonal greens such as spinach, chards, kales, collards or arugula.
Spinach is used to treat stomach and intestinal (gastrointestinal, GI) complaints and fatigue. It is also used as a blood-builder and an appetite stimulant.
Chard can be enjoyed raw in salads or on sandwiches or wraps, braised, boiled, sautéed or added to soups and casseroles.
Kale holds its texture well in cooking, and it can be steamed, stir fried, roasted, or eaten raw. You can turn it into smoothies, kale chips, wilt it into soup, mash it with potatoes or turn it into pesto.
Collard greens are a good source of vitamin K, which is vital for healthy bones. Consuming enough vitamin K daily helps your body absorb calcium and strengthens the fundamental structure of your bones. As a result, collard greens can help reduce your risk of osteoporosis.
Three cups of arugula daily will supply you with 100 percent of your bodies need of vitamin K. It also contains eight times more calcium than iceberg lettuce.