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Spring is a wonderful time to load up on leafy green veggies because they help your body detoxify after a long winter. Leafy green vegetables support the liver, which is the body’s number one organ responsible for detoxification. It’s the largest gland in the body! Enjoy salads brimming with arugula, endive, bok choy and varieties of dark lettuce. Dive into broccoli, Brussels sprouts, collards, mustard greens, kale and watercress. It’s no coincidence that some of the earliest crops to appear in spring include sweet peas and lettuce varieties.