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Happycity21Getty Images Green vegetables are officially back on the menu. The meteoric rise of plant-based eating and veganism – dubbed the plant-based revolution – coupled with a boom in home cooking thanks to the COVID-19 pandemic, has seen demand for leeks, broccoli and sprouts soar by as much as a third, according to TH Clements, one of the biggest UK growers of green vegetables. As the nation s experimental chefs are discovering, getting your fill of green vegetables needn t be dull or flavourless. Whether you whizz them into a breakfast smoothie, blend them into soups, or even bake them into crisps, there are myriad ways to access the potent health fix green vegetables offer without boiling them into sloppy mush.

United statesUnited kingdomBruxelles capitaleClaudia totirLaura freemanUniversity of strasbourgAmerican menopause societyFederation of american societies for experimental biologyBoston university school of medicineWilliam paterson universityUniversity of western australiaPlant based health onlineUniversity of illinoisFood research instituteChina university of technologyBased health online