Not exact matches
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of
mixed greens (note: I also had about 2
cups of leftover red
kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
3
cups mixed shredded
kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4
cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black pepper to taste A little celtic salt to taste
1 head of
kale, washed, dried and torn into large pieces 1/2
cup raw cashews 2 Tbsp apple cider vinegar 2 Tbsp dill pickle brine 1 bunch of dill Pinch of sea salt 1/4
cup water (or just as much as you need to make this
mix creamy)
1 head of
kale, washed, dried and torn into large pieces 1
cup raw cashews 2 Tbs apple cider vinegar Pinch of sea salt 1/2
cup water (or just as much as you need to make this
mix creamy)
Store 12
cups mixed hearty greens (such as escarole, mustard greens, and
kale; if using mustard greens or
kale, fold leaves over and cut off tough center rib and stems) and 1
cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags.
My recipie: baby spinach or
kale (or a
mix of the 2) 1/2 to 1
cup Low fat kefir milk Assorted fruit Blend kefir and greens Add ground flax seed if you want.
What's in it: GREENZ - 2
cups (like arugula,
kale,
mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think of!
Pour ~ 1/4
cup (to sight / feel) dressing over the salad and use your hands to
mix the salad with the dressing, massaging the
kale a little to break it down.
And the greens are still there: a
cup of
kale rounds things out and adds plenty of vitamins to the
mix.
Toss spinach (or
kale or arugula), carrots, coleslaw
mix (or cabbage) and 1/2
cup of the dressing with the quinoa.
In a large
mixing bowl, lightly toss the
kale in 1/4
cup of apricot dressing.
He suggests to eat one large salad with a
mix of greens, preferably including at least one cruciferous vegetable like
kale, a double helping of steamed or cooked vegetables, 3 pieces of fruit, 1
cup of...
2 tablespoons extra virgin olive oil 1 1/2
cups beets (can be a
mix of yellow and red), peeled and diced 1/4
cup white onion, diced 1/2 teaspoon kosher salt, plus more to taste 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1 1/2 pound fresh tomatoes, peeled and diced (or 1 1/2 14.5 ounce cans of diced tomatoes) 1
cup kale leaves, packed 1/4
cup goat cheese 3 - 6 eggs (up to you!)
3/4 of a blender loosely filled with greens (I used Trader Joe's «Power Greens»
mix of baby spinach, chard, and
kale) 1/4 — 1/2
cup of coconut milk (from the carton) or any non-dairy milk 5 large green figs 1/2 of a cucumber, chopped into big chunks 1/2 inch piece of peeled ginger (optional) 1 large frozen banana, chopped into big chunks
Cranberry Orange Green Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2 of a blender of greens, loosely packed (about 4
cups loosely packed)-- I used Trader Joe's Power Greens
mix of baby
kale, spinach, and chard 1 large frozen banana 1/2
cup of unsweetened coconut milk from the carton or other nondairy milk 1/2
cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if needed
Pin It Ingredients: 2
cups loosely packed fresh
kale, torn into bite - sized pieces 2
cups loosely packed baby spinach, torn into bite - sized pieces 1
cup shredded cabbage or coleslaw
mix 10 raw, unsalted almonds, roughly chopped 3 strawberries, sliced 1... Continue Reading →
Monday: 10:00 - 10:30: 1 egg, 2 egg whites fried in coconut oil,
kale, bell peppers; 1/4
cup rolled oats, cinnamon, vanilla, splash of coconut milk; lemon water & vitamins 3:00 - 3:30: spring
mix & spinach salad with chicken breast, egg whites, sea salt, bell pepper & cucumber; 1
cup sweet potato w / cinnamon, sea salt, vanilla stevia, cocoa powder & a little EVCO (E), water, black coffee 6:45: lemon dijon salmon, avocado, broccoli, cauli & carrots, bite of unsweetened chocolate (S), water 8:00: bite of unsweetened chocolate & natural calm cherry water
Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed
cups of greens (I used a «Power Greens»
mix of baby
kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2
cups of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smoothie
In a large
mixing bowl, combine prepared
kale, 2
cups of cooked quinoa, red grape halves, red pepper and raw sunflower seeds.
2
cups dark leafy greens (I used a baby
kale / spinach / Swiss chard salad
mix from Whole Foods)- I freeze these so they never go bad!
To assemble the salad, toss the courgette and spinach or
kale leaves into a
mixing bowl and combine with 1/2
cup of dressing and 3/4
cup of dukkah.
6 ounces
mixed tender greens and herbs (such as Swiss chard, baby spinach,
kale, tarragon leaves, celery leaves, mint leaves, parsley leaves, cilantro leaves, and oregano leaves; about 10
cups)
3 handfuls
mixed baby leaf salad (rinsed) 2 small leaves green
kale (chopped) 1
cup brown rice (cooked and
mixed with olive oil and chopped parsley) 1/2 fennel (sliced) 1/2 cucumber (chopped) 4 small plum tomatoes (sliced) 2 avocados (chopped) 2 carrots (sliced) 1 pomegranate (seeds) 1/2 bag trail
mix (seeds, nuts and dried fruit)
1/2
cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2 fennel bulb 2 avocados, stone removed 2 small
kale leaves, stems removed 1 handful
mixed baby lettuce 2 tsp olive oil 2 tsp lemon juice 1 pinch sea salt and black pepper 2 tbsp tahini (sesame paste) 4 tbsp golden sauerkraut (see recipe here) 2 fried eggs 2 tsp hemp seeds
From there, add several
cups of tatsoi,
kale, or any
mix of pungent greens and let those cook down slowly.
2 Tablespoons olive oil or coconut oil 1/2
cup sliced onions 1/2
cup sliced carrots 1
cup red lentils, washed and drained 4
cups water or broth 1/2
cup coconut milk 2 Tablespoons miso 1
cup cooked brown rice or quinoa black pepper to taste handful of
mixed greens (spinach,
kale, etc..)
WEEKDAY Breakfast: 3/4
cup fruit free muesli with 1/4
cup low fat Greek yoghurt, 4 strawberries and 125 ml skim milk Morning tea: Banana and regular skim latte Lunch: Beef salad with roasted beetroot, sweet potato, capsicum, beans, baby spinach and avocado, plus carrot, celery, apple, ginger and
kale juice Afternoon tea:
Mixed nuts with a piece of fruit Dinner: Grilled salmon with 3/4
cup of dill risotto served with steamed broccoli, carrot and green bean, plus 1 large square of dark chocolate
Kale and Spinach Salad: In a big bowl,
mix 1
cup of chopped
kale with 1
cup of baby spinach.
DIY version: For a similar refreshing
mix packed with veggies, blend together a half
cup each of spinach and
kale, a quarter
cup each of peeled sliced cucumber and chopped green bell pepper, a half
cup of sliced banana, a tablespoon of fresh lime juice, one quarter
cup unsweetened almond milk, one quarter
cup water, three fresh mint leaves, and a handful of ice.
I blended up 1
cup of
kale, 1/2
cup of shredded zucchini, and 1/2
cup of shredded carrot with1 / 2
cup of apple cause (one of those little organic snack
cups) and
mixed that in with the banana.
• Take one
cup quinoa and add two
cups water • Bring to boil then turn off and let sit with cover for 45 minutes • Put quinoa in large bowl and
mix in finely chopped ** 2 carrots, 1 large zucchini, 1 onion, 1 beet or other veggies such as
kale or mushrooms.
STEAM: 1
cup chopped green beans 1
cup shelled edamame 2
cups mixed spinach and baby
kale (or regular
kale) 1
cup chopped zucchini
Topping Ingredients 1/4
cup tomato paste 1
cup canned chickpeas (rinsed) 1/4 medium zucchini, thinly sliced 1/2
cup pumpkin, finely chopped 2
cup mushrooms, chopped 6 cherry tomatoes, cut in half 1
cup of
kale, finely chopped 10 olives, pitted and halved 1 tsp dried rosemary 1 tsp dried
mixed herbs salt and pepper to season
1.5
cups mixed greens — chard,
kale and spinach 1/4 cucumber 1/2
cup parsley 1/2
cup blueberries 4 figs 1 apple 4 - 5 T hemp seeds (alternatively use 2 scoops plain protein powder) 1 T cacao powder 1/2 tsp cinnamon 1/2 tsp cardomom 1/4 tsp nutmeg 1.5
cups water
3/4 peach — reserve a little as a garnish 1/2
cup blueberries 1 - 2 handfuls of
mixed baby greens (my
mix had baby
kale, baby spinach, chard, mizuna and mustard greens) Fresh mint — I used the leaves from 5 stalks — I love mint 1/4 cucumber 1 scoop vanilla protein powder 1
cup (approximately) plain, unsweetened almond milk Nutmeg — garnish, and / or add 1/2 tsp
In a blender, combine 1
cup unsweetened almond or rice milk, 2 scoops vanilla or plain protein powder, 2 teaspoons coconut oil, 1
cup frozen
mixed berries, and 1/2
cup spinach or
kale.
Mixed Greens (there was spinach, baby
kale and romaine)-- about 1.5
cups
Serves 8 1 9 ounce bag of coleslaw
mix with
kale 1
cup olive oil based mayonnaise or vegan mayonnaise 1 lemon, juiced Place coleslaw
mix, mayonnaise, and lemon juice in a large bowl.
2
cups dark leafy greens (I used a baby
kale / spinach / Swiss chard salad
mix from Whole Foods)- I freeze these so they never go bad!
1 onion chopped 1
cup frozen spinach or fresh that has been chopped and cooked 1
cup frozen
kale or packed fresh
kale (chop leaves and stalks into small pieces) 8 ounces firm tofu 2 tablespoons ground flax seeds
mixed in 1/4
cup water additional water for cooking as necessary * Instead of spinach and...
Really bad numbers started at -3.8, then getting better 1 year later -3.6, 6 months later -3.5, it's slowly getting better so I'm increasing my steamed
kale / organic, approx 2
cups a day, and using DK2 drops, lots of hiking up hills and stairs, and «core» exercises, tiny 1/4 coffee in morning, chocolate 1 time a week, also drink a glass of organic celery to start the morning and a smoothie with all organic blueberries, brocolli, flax seed, chai seed, and nettles all good
mix with almond milk.
When I make my morning smoothie it includes 3 oz of spinach, 3 oz of assorted
kale (seasonally available here in Georgia and a
cup of
mixed frozen berries blended with some soy milk (deliberately not in a vitamix to retain more fiber) then I
mix in 2 tbsp of chia, which absorbs up to 30x it's weight in water and gives you a major load of fiber.
What's in it: GREENZ - 2
cups (like arugula,
kale,
mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think of!
Ingredients: 1 cucumber, 1/2 head green
kale, 3 stalks celery, 5 romaine lettuce leaves, 1/4 lemon (skin on), 1
cup mixed micro-greens and 1 oz E3 Live.Pass them through your juicer,
mix and enjoy!
2
cups water OR 1/3
cup canned coconut milk and 1 2/3 c water 2 shakes of salt (cuts the bitterness of the greens a little) 1/2 tsp vanilla 1/4 tsp stevia glycerite or to taste 2 tsp cocoa powder OR 1/2 lemon or lime, reamed Fill blender rest of way with greens —
kale, spinach, chard, boychoy beet greens, turnip greens or a
mix or I use 1/2 a bunch of parsley and some spinach.
1/4
cup blueberries, touch of goji juice (obviously added strait to juice) 2 - 3 green apples, 3 - 4 celery stalks, 1 - 2 cucumbers, 1/4 -1 / 2 inch Ginger root, lemon and lime one of each, bundle of
kale depending on size of bundle, 1/8
cup parsley, and then I
mix in a scoop of hemp protein!
2
cups chopped and packed
kale (about 6 - 7 stems - worth) 1/2
cup dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I used a
mix of sage, thyme & rosemary) 2 1/4 lbs (1020 grams)
mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1
cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan of water to a boil.
Add a dose of green to your dinner by
mixing in four
cups of nutrient - packed Swiss chard (some people are saying it's — gasp — the new
kale).
1 pound of white turkey meat (cooked thoroughly, and doing this in a slow cooker does the trick) 1 pound extra lean ground beef 1/2
cup cooked brown rice 1
cup of oats Warm water for the oats 1/2
cup raw carrots, sliced 1/2
cup kale 1/2
cup celery 1/2
cup cottage cheese 1/2
cup frozen
mixed vegetables, such as peas, broccoli and green beans 1 teaspoon alfalfa powder A pinch of parsley 1 capsule of flax seed oil 3 tablespoons unsalted beef broth