Not exact matches
If the
spinach and / or beet mixture is
too moist for handling, simply add about 1/4
cup of ground rolled oats to absorb the extra moisture.
1
cup of fresh cilantro 1/2
cup of baby
spinach leaves 3/4
cup of raw almonds (pistachios would work well
too) 1/4
cup of grated parmesan cheese 4 garlic cloves 1/4
cup of fresh lime juice Olive oil Salt Pepper
For the salad — 1/2
cup cooked wild or brown rice — 6 - 7 big kale leaves or 300 g
spinach / swiss chard, chopped — 1 avocado, pitted and diced — 1/2
cup beans, soaked overnight, drained and cooked (you can use canned beans
too)-- 2 - 3 cloves garlic, chopped — coconut or olive oil — salt, pepper
If the
spinach and / or beet mixture turned out
too moist for handling, simply add about 1/4
cup of ground rolled oats to absorb the extra moisture.
Here's how to make a green smoothie of your own: 2
cups almond milk (soy or rice work well
too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein powder (soy or hemp work well) Greens:
spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2
cup.
1
cup almond milk 1/2 pear 1/4 avocado 1 packed
cup spinach 1/4
cup coconut water 1 tsp chia seeds 1 scoop pea protein powder (hemp or brown rice protein works
too) 1
cup pure water (as much as want!)
Spaghetti Squash with Garlicky Greens and Walnut Sauce Prep time: 10 minutes Cook time: 45 - 60 minutes * serves four 1 medium - large spaghetti squash 3
cups chopped cilantro 4
cups spinach cups chopped kale 1/2
cup chopped walnuts (I've also tried using chestnuts, but it was a bit
too sweet) 5 cloves of garlic rapeseed oil salt and pepper, to taste
(I used 2
cups spinach, 2
cups of mixed berries, 1
cup oats, 1 date and water) Am I adding
too much stuff?
1/2
cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well
too) 1/2
cup uncooked coarse bulgur 1/4
cup tahini 3 garlic cloves, minced or pressed 1/2
cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4
cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3
cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3
cups chopped red bell pepper (2 red peppers) 1
cup chopped snow peas 1
cup chopped tomato (2 small Roma tomatoes) 3
cups spinach, destemmed and roughly chopped
1 lb ground chicken thigh meat 1
cup frozen chopped
spinach (ended up being 3/4
cup by the time it defrosted) 1 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/4 teaspoon ground cumin 3/4 — 1 teaspoon sea salt (I find 1 teaspoon is a little
too salty but 3/4 is not quite enough!)
-- 2 ripe bananas, peeled — 2
cups hazelnut milk (any other non-dairy milk can be used)-- 4 tablespoons cashew butter — 2 tablespoons pea protein powder — 2 tablespoons flax seeds — 1 tablespoon lucuma powder — 1 small handful kale, leaves removed and torn into small pieces (
spinach and Swiss chard can be used
too)-- 1 vanilla bean, split and seeded
I use frozen berries with 1
cup of coconut milk (or any seed / nut milk), 1 tb of maca powder, 1 tb of ground flaxseed, 1 tb of quinoa flakes, 1 tb of barleygrass or wheatgrass powder, 1 tb of hemp protein powder, a handful of
spinach or kale, and half an avocado works well
too for extra creaminess, 1 - 2 medjool dates or dried figs for sweetness and a teaspoon of frozen ginger for a fiery kick to wake you up.
Here is what you need: 1 - 3/4
cups uncooked penne pasta 1 pound ground beef 1 teaspoon minced garlic (I just used the refrigerated jarred garlic) 15 ounce can tomato puree (if you have any leftover pasta sauce on hand, that works
too) 14-1/2 ounce can beef broth 1-1/2 teaspoons Italian seasoning 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 2
cups fresh
spinach, chopped 2
cups grated mozzarella cheese (I don't use quite that much)
Berry fruits are rich in ample of mineral as well as the high amount of antioxidants, let's increase the fiber content
too with a
cup of freshly chopped
spinach in them and make a salad bowl vigorous to the fullest.
I'm really not
too concerned about not getting enough ALA because I begin my day with a smoothie that consists of 2
cups of
spinach, 2 tablespoons of hemp seeds, and a bunch of other healthy foods.
Combine 1 handful of
spinach, 1 handful of kale, 1/2 frozen banana, 3 - 4 frozen mango chunks and 1
cup of coconut milk (other non-dairy milks will work
too) in a blender.
Ingredients: 1 brick of chopped frozen
spinach, thawed 1 tbsp olive oil 1 medium onion, chopped (or, if you pre-chopped, about 1
cup of onion) 1 large clove garlic, minced (about 1tbsp) 9 large eggs (and you'll use the yolk
too!)
-- 2 ripe bananas, peeled — 2
cups hazelnut milk (any other non-dairy milk can be used)-- 4 tablespoons cashew butter — 2 tablespoons pea protein powder — 2 tablespoons flax seeds — 1 tablespoon lucuma powder — 1 small handful kale, leaves removed and torn into small pieces (
spinach and Swiss chard can be used
too)-- 1 vanilla bean, split and seeded
1
cup almond milk 1/2 pear 1/4 avocado 1 packed
cup spinach 1/4
cup coconut water 1 tsp chia seeds 1 scoop pea protein powder (hemp or brown rice protein works
too) 1
cup pure water (as much as want!)