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I eat lots of vegetables and green juices.

I drink a lot of juice and eat a lot of vegetables.

Green vegetables are something that fascinate chefs; the ability to keep vegetables green. How do we keep them green? What makes them green? Why are they green? And then that sort of army green. Why do they go from bright vibrant electric green to army green, and how can we avoid that?

A great way to get all the right nutrients is to make a colorful plate - mix of good vegetables, carbohydrates, and protein. If you notice all your vegetables are green, change it up and add another color for a variety of benefits in one meal.

I normally don't love green juices, but Body & Eden makes theirs tasty by blending ingredients like avocado and banana with the usual suspects like kale and spinach. Delicious as they are, they're low calorie, and the drink names are catchy: I Have Balance, I Have Energy, and my favorite, I Have Calm.

I love green juices - the ones that include lots of actual greens and don't include too much apple. Because those are just meant to be yummy, and we all know things that are too yummy aren't the best for us, unfortunately.

Whether you're reaching for one of your favorite cookbooks or just winging it, do your best to keep a well-stocked arsenal of healthy ingredients at your disposal. At the very least, you'll always be ready to whip up a green juice or smoothie.

I grow vegetables - I'm a vegetarian; I've got strawberries, artichokes, leeks, broad beans.