Yesterday morning brought a long overdue visit to the doctors. For ages I’ve not felt like I’ve been firing on all cylinders, so following some strong encouragement from my better half (or as the kids put it “Dad, you just got told!”) I made an appointment.
I’d really felt like this before doing meat from my diet, and in many ways I’ve actually felt more healthy. Nonetheless I’m also well aware of the need to ensure that protein, minerals and vitamins normally gained through eating meat are found elsewhere.
The Doctor was completely unphased about my choice to go vegetarian, but quizzed me about what I was actually eating. Amongst my pride at mastering a wide range of dishes knew I was vulnerable and it wasn’t long before the question was posed ‘and what about greens?’.
There was no escape.
I knew full well, but had avoided the fact that greens (i.e. spring greens, kale, spinach and broccoli) are very high in vitamin A and crucially Iron so are really essential components of a vegetarian diet.
My creativity in the kitchen has its limits. How to take the dark leaves of spring greens and particularly kale and make them edible, let alone enjoyable, I thought was simply beyond me. Kale was the biggest mountain to climb, since my only memory of it was as a bitter mound that had been boiled to oblivion.
I tried to dodge the question, responding weakly ‘I eat plenty of beans and lentils (which have some iron)’. The doctor was unmoved. ‘No, greens!’.
I was defeated, and knew I had to do something about it as the return visit to collect my blood test results would require a progress report. So I decided to face my fear, and went to buy a pack of kale.