Go green and go healthy on St. Patrick’s Day

Go green and go healthy by eating green fruits and vegetables, and using food safety practices.

Michigan State University Extension encourages you to Go Green and go healthy on St. Patrick’s Day and throughout the year.

Green fruits and vegetables contain many health-promoting phytochemicals. Phytochemicals are chemical compounds that occur naturally in plants. Some phytochemicals are responsible for color and scent, like the deep purple of blueberries and the smell of garlic. The term phytochemical is generally used to refer to those chemicals that have health significance but are not established as essential nutrients.

Kiwi, broccoli, avocados, green grapes, honeydew melons, Brussels sprouts, green beans, green cabbage, leafy greens, lettuce, peas, green pepper and spinach are just a few green fruits and vegetables, to name.

Some “green” ideas and food safety tips for St. Patrick’s Day, or any day, include:

So think green on St. Patrick’s Day, and all through the year. More fun green foods to consider: Spinach noodles, spinach soufflé or quiche, asparagus and/or green pepper omelets with parsley garnish, broccoli or spinach soups, finely diced spinach in any chicken noodle or rice soups, slices of kiwi with a piece of angel food cake or green eggs and ham!