Wild About
Silverbeet
by Susan Gianevsky
B.Ed, Dip Hom, ITF ‘86
I love Autumn and all its natural nutritious gifts!
Every time I walk into
my favourite green grocer
or venture into an organic
market over the weekend
and see SILVERBEET I am
taken back to my childhood.
My grandmother just loved
adding this nutritious
delight into her soups and
casseroles. I think it was the
first green vegetable I fell in
love with.
Did you know that Silverbeet is
commonly known as Chard. As you
have probably guessed – Silverbeet
is related to the Spinach family. It
has a lightly more bitter and salty
flavour than spinach. It is highly
nutritious and the stalks can also
be eaten so don’t go throwing them
out…just cut it up and add it to your
favourite casseroles, stir fries &
soups…I even find adding it to my
green juice in the morning as it is
more nutritious than kale by a long
shot. The leafy green has even more
than 4 x the amount of Vitamin C
as spinach and significantly more
vitamin A, the necessary nutrient
for eye and skin health.
I love the deep green colour of
Silverbeet everytime I see it sitting
next to the other vegetables. I
know it is a vegetable many of my
clients say to me that they wouldn’t
know how to rev this vegetable up
to have a bit more pzazzzzzz – I say
just add it to all your meals that
you are cooking…just steaming the
green leaves with lemon and oil is
nutritious but doesn’t deliver the
uplift as when I add it to my soup
that my grandmother used to make
for me often…
70 Complete Health
Use a broth of your choice,
add ½ cup of your favourite rice
and when this is nearly cooked
add in a few handfuls of cut up
sliverbeet and enjoy your nutritious
green soup. I have also tried this
soup with barley but find rice and
silverbeet dance well together in a
soup.
This dynamic green leafy
vegetable is high in:
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Magnesium
Calcium
Vitamin K
Iron
Potassium
B6
Vitamin A
Folic Acid
Zinc
Vitamin E
Fibre
A great vegetable for vegans and
vegetarians who should eat plenty
green leafy vegetables.
Always remember if preparing
silverbeet to eat that the stems take
longer than the leaves so leave a few
extra minutes.
Something many of us forget is
that RAINBOW CHARD which is the
silverbeet with coloured stems can
be eaten raw in salads too.
Another favourite Silverbeet recipe
Heat oil in a large pan over
medium heat. Add fresh garlic and
walnuts. Cook only for 3-4 minutes
– add silverbeet cut up – cook for 3
minutes – take off heat – add lemon
rind and lemon juice and you have a
great addition to your afternoon or
evening meal…
Susan
Gianevsky
is an award
winning
Homeopath,
health
educator &
author
specializing
in Women’s
Health.
Susan holds qualifications in
both education & natural
medicine and has been involved
in the health industry for over 25
years. Susan travels nationally
and internationally inspiring
people on the importance of
creating a health regime to
support inner and outer wellness.
Susan has formulated and
continues to endorse a number
of Martin & Pleasance products
she believes are the key to
staying healthy throughout the
chapters of your life.