Seasonal Eating Goes Green at Sonnewald Natural Foods
Jun 28, 2021 02:20PM
By Gisele M. Siebold
At Sonnewald NaturalFoods, in Spring Grove, going green not only means adopting a sustainable
lifestyle, but also adding
green foods containing chlorophyll to a daily nutritional regimen in order to
support a healthy immune system and rejuvenate the body. Selecting organic and
chemical-free foods is a health-rebuilding and life-sustaining choice.
Sonnewald Natural Foods provides high-quality,
nutrient-dense, in-season chemical-free and/or certified organic produce when
available. They also offer open-pollinated and heirloom organic seeds. According
to the late founder Grace Lefever, we can use raw greens to get live enzymes
that keep cells oxygenated for health.
is rich in iron, magnesium, potassium, phosphorus and calcium in a form the
body can use. Use sprouts, but grow them until they turn green with
is a mild, delicious-tasting green to be used in sandwiches in place of lettuce
or chopped into salads.
Clover (red, white or yellow) can
be cut and used in salads. Leaves, stems, blossoms and roots are edible.
Comfrey is an excellent source of
natural calcium and vitamin B12. Use the leaves, blossoms and roots
in salads or tea.
Dandelion is an excellent source of
iron and an excellent blood tonic. Chop the raw leaves and stems or decorate
salads with the yellow blossoms. Besides chopping the raw foods for a salad,
roast the roots and simmer them to make tea.
Kale is a dark, leafy green
vegetable that contains vitamins A, K, B6 and C, calcium, potassium,
copper and manganese.
Parsley has 22,000 units of vitamin
A in one ounce, while carrots have only 2,000 units per ounce. It is also a
rich source of vitamin C and iron.
Peppermint, added to tea or chopped
in a salad, is a delightful change. It may relieve gas in the intestinal tract,
as well as nausea and headaches.
local greens that are in season brings an appreciation for the food’s authentic
taste. Satisfying hunger with fresh, organically grown food fuels the body’s
desire to innately appreciate eating what each season provides.