Sentences with phrase «about leafy»

I am confused about leafy greens, there seems to be so much conflicting information.

This book will teach you everything you need to know about leafy greens in over 35 beautiful pages!

We're talking about leafy green veggies and fruits.

Glorious Greens for Great Health Virtual Workshop and Cookbook: This virtual workshop will introduce you to the facts and science about leafy green vegetables and provide simple and nutritious recipe ideas to help you easily incorporate these nutritional powerhouses into your diet.

To build a base of healthy eating, reach your optimal weight and find vibrant health, my Glorious Greens for Great Health virtual interactive workshop will introduce you to the facts and science about leafy green vegetables and provide simple and nutritious recipe ideas to help you easily incorporate these nutritional powerhouses into your diet!

For me, it's all about leafy greens, healthy carbs, and seafood.

The tender massaged kale in this recipe is enough to totally change your mind about this leafy green veggie.

When we rave about leafy greens, we tend to focus on, you know, the leaves.

Of course, I can't forget about my leafy green smoothies.

Not exact matches

When we say the residents of this upscale Westmount neighbourhood are blessed, we're not just talking about their $ 590,000 average annual household income; this leafy enclave is tucked into the hill directly behind Montreal's spectacular St. Joseph's Oratory, giving them easy access to the divine and a sweeping view of the city as well.

«At last weekend's auctions everything was passed in,» he said about auctions in Melbourne's leafy south - eastern suburbs where properties sell in the $ 3 million to $ 5 million range.

So, if vouchers nudge even one of them toward leafy green vegetables (and even if the rest scalp those vouchers and head straight to Louie's), the congregation should feel good about its ministry.

Hi Ella, I'm thinking about getting a juicer but you say that you use a sage plus at home but it's not great with leafy greens, can I still use it to make the juice you have on your app..?

6 ounces of pea tendrils (about 7 cups) or 1 bunch of leafy greens like spinach, fava bean tendrils or broccoli rabe

I usually use about 1/2 cup pasta water, but it depends on how many leafy greens you have.

Do not fill your plate with leafy greens, then drench them in a high fat dressing with sugar, salt, and MSG (see this post about MSG... it has many names and forms).

I am all about the squashes, starchy veggies, cruciferous veggies, and dark leafy greens.

Bake the cauliflower (any parts that aren't leafy) for about an hour at 350 degrees until it is very tender.

I've been thinking about incorporating more seaweed into my diet — hijiki and arame in particular, with dark leafy greens and grains.

That's what I tell everyone I know because I'm so passionate about what green foods like veggies and leafy greens and other plant foods can do for all of us.

Generously sharing a wealth of knowledge about island lore and history, Mme. Fournier also enumerated the accompanying side dishes that complete such a meal, and they are really starch - heavy: taro, manioc (often as a pan-baked sweet cake), several types of banana which are customarily wrapped in leafy bundles like some sort of tropical tamale, the islander's omnipresent staple — breadfruit, potato, umara (sweet potato), plus an island chestnut which, along with the manioc, breadfruit and some of the bananas, can be prepared by grating and mixing with sugar, milk and coconut milk into both cakes and puddings.

My frozen fruit was mango, my leafy green was fresh spinach, and I added about 1/4 scoop of vanilla Vega Protein & Greens powder and a little extra water.

Baked Pumpkin Macaroni and Cheese with Greens is a great way to add more leafy greens to your diet, experience the flavors of fall but still enjoy everything that you love about your favorite comfort food.

Reading about sweet potato flour made me think about turning kale and other leafy greens into a flour or powder.

The great thing about eating a Whole Food Plant Based Diet is that I get plenty of protein when I eat my cooked beans (1 cup cooked beans = 15 grams protein) and my nuts and seeds (15 grams = 1 cup walnuts or 1/2 cup sunflower seeds), and my dark leafy greens (11 grams per 100 calories).

I feel good about the fact that I eat tons of leafy greens, beans and whole grains, I avoid red meat and processed foods of all kinds, and I consume very little dairy.

Leafy greens, including kale, collards, spinach, arugula, mustard greens, Asian greens, and others are considered the most nutritious foods on the planet, and Wild About Greens makes it easy and delicious to incorporate them into daily fare.

It's not my favorite and to be honest, I really haven't met anyone who is super pumped about noshing on the leafy superfood.

I have approximately 8 salad recipes on this entire website and I use that term pretty loosely; only about 1.5 out of 8 of the salad recipes are even made out of something leafy.

Kale has become such a popular leafy green veggie as the word has gotten out about how good it is for you — however, I am still struggling to perfect a cooked kale dish.

Skeptical about sipping your leafy greens through a straw?

1 head of kale, about 8 - 10 leaves or other leafy green, like collards, spinach or chard 1/4 cup walnuts 2 tablespoons nutritional yeast

You can learn more about this method for storing leafy greens and virtually all other fruits and veggies on this article: THE ULTIMATE GUIDE TO BUYING, STORING, AND EATING THE FRESHEST PRODUCE

I could write a book about the benefits of leafy greens, but all I'll say now is that if you start adding 1 - 2 pounds (500g to 1 kg) of leafy greens to your diet every day, you'll see your life change for the better.

When I think about Easter, I think about chocolate and fresh spring vegetables: light leafy greens, asparagus, peas, carrots... and eggs!

Kale is a dark, chewy green that people get pretty excited about because of it's nutrition, although many other dark leafy greens have much higher nutritional density.

1 Small Yellow Onion 2 - 3 Tablespoons Minced Garlic 1 Large Bunch Of Chard Or Other Dark Leafy Green 8 Ounces Of Grated Cheddar Cheese (about 2 1/2 cups) 1/2 Cup Chopped Fresh Parsley

One cup of the leafy greens is packed with potassium (about 839 mg compared to the 539 mg in a banana), vitamin K, vitamin A, manganese, folate, copper, vitamin B2, vitamin B6, vitamin E, calcium and vitamin C. And, of course, spinach offers tons of iron.

Add romaine and a pinch of salt and cook, tossing often, until leafy parts are bright green and wilted and white parts are crisp - tender, about 4 minutes.

Avocado Kiwi Smoothie 1 avocado 2 - 3 ripe, sweet kiwis about 4 cups packed leafy greens (hard stems removed if using kale and such) 1 - 2 tablespoons vanilla pea or other vegetable protein about 2 cups almond milk or more, to the consistency that you prefer a few ice cubes

And the fantastic thing about a green smoothie is that you can throw it lots of leafy greens and then add the flavour by tweaking the fruit you add.

Cook until kimchi is softened, about three minutes, then add a big handful of torn leafy greens (I like Tuscan kale or Swiss chard), a cup of cooked grains, and a splash of water.

stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)

Add about half of the broccoli (and a few pieces of other vegetables, if using) to a blender, along with the leafy greens, 1 1/2 tablespoons of oil, juice of 1/2 lemon, freshly ground black pepper and cheese.

It can be as simple as changing the way we talk about veggies and leafy greens, or even how we use them in a recipe.

When people get excited about kale, I think they are either trying to convince themselves it tastes good or just lying because isn't everyone supposed to embrace dark leafy greens and all their magical health benefits?

That's about a teaspoon of coconut oil or a quarter of a small avocado per cup of leafy greens.

Not only were these dishes fantastically yummy (seriously, the guests could not stop raving), but given that my roughage consumption tends to plummet with the cold weather (and close of CSA season), I love how excited these dishes got me about eating leafy greens.

I committed to trying it though, so I set aside my preconceived notions about green leafy veggies and took a big sip.

If you still want to think in terms of «servings», remember that one serving is equal to about 1/2 cup of raw or cooked vegetables, 1 cup raw, leafy vegetables, or 1/2 cup cooked or canned peas or beans.