If you're making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb - it just adds a special touch.
If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.
Anyone who watches golf on television would enjoy watching the grass grow on the greens.
If I have my breakfast after my workout, I'll do a shaker with whey protein, chia, greens powder, and maca. When I get out, I'll put ice in the shaker with coconut water, shake it, and have it for breakfast.
I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils.
Letting the greens dictate your energy choices, whether it's halting the XL Pipeline or fracking in New York, isn't just bad economics. It can also leave your rivals and enemies controlling your energy destiny.
I read the greens in Spanish, but putt in English.
No one has as much luck around the greens as one who practices a lot.
I refrain from lots of things I love, like cheese and carbs. I eat plenty of greens every day, my favorite being watercress.
My secondary schooling was at Marlborough College, Wiltshire, so I'm fond of that part of the world. It's quintessentially English, with village greens, pubs and cricket pitches, and resonates strongly with me.
