Not exact matches
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2
green onions, chopped 2
fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup
vegetable oil 3 cups water
2 lbs yukon gold potatoes, cut
into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly
green leaves) 1 large onion, peeled and cut
into 1/2 inch slices 1 teaspoon salt, divided
Fresh black pepper 2 cups warm
vegetable broth 2 cups unsweetened warm soy or almond milk
3 tablespoons
vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai
green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon
fresh lime juice, plus extra slices for serving 1 red bell pepper, cut
into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut
into 3 - inch pieces 3/4 pound dried Asian egg noodles
The routine goes like this: buy a local, free - range chicken and some
fresh produce on Friday, roast the chicken with root
vegetables and blend the
greens into a pesto on Saturday, and make homemade chicken stock on Sunday.
Spoon a big scoop of lentil pâté
into the centre of the collard
green, and top with the
fresh vegetables (red pepper, beets, and carrots).
1
green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut
into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (
fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (
fresh or canned is also good) 6 — 7 sprigs
fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or
vegetable) oil 4 — 5 bunches of
fresh coriander (cilantro) for garnish
1 cup
green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced
into bite - sized pieces 1 can coconut milk 1 cup
vegetable stock 1 small yellow onion, thinly sliced 2 tbsp
fresh ginger, minced 2 tbsp
green curry powder salt and pepper, to taste 1 cup basmati rice
Lime Vinaigrette 1/4 cup
vegetable oil of choice 1 tablespoon
fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds
green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
1/2 cup tamarind pulp 3/4 cup water 4
green chiles such as jalapeños, seeds and stems removed, sliced
into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped
fresh ginger 3 tablespoons
vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut
into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4
green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped
1/2 cup trimmed asparagus, chopped
into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive oil salt & pepper 1/2 cup cooked millet few tablespoons of
vegetable broth 1/2 an avocado squeeze of
fresh lemon juice optional: micro
greens, to serve
Salmon and Baby Bok Choy Ramen 6 cups
vegetable stock 1 tbsp minced
fresh ginger 2 garlic cloves, crushed 6
green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken
into leaves 1
fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pepper
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp
fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut
into 1 inch cubes 1 red bell pepper, diced 2 Tbsp
vegetable oil Salt and pepper to season beef
Green onions, sliced diagonally for garnish
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped
into bite sized chunks 1 butternut, peeled, seeded and chopped
into bite sized chunks 3 large carrots, peeled and chopped
into bite sized chunks Thumb size piece of
fresh ginger, peeled and sliced
into matchsticks 2 tablespoons ras - el - hanout
Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted
green olives 2 handfuls
fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light
green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut
into florets (8 - 10 cups) 2 bunches collard
greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon
fresh thyme leaves 1/4 cup chopped
fresh dill 4 cups
vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon
fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optional)
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light
green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped
fresh thyme leaves 1 tablespoon chopped
fresh flat - leaf parsley 2 cups
vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds
fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut
into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon
fresh lemon juice Salt and freshly ground black pepper to taste
Serves 4 4 tablespoons olive oil 2 teaspoons tamari 2 teaspoons freshly ground black pepper 1 teaspoon balsamic vinegar 3 zucchinis, sliced lengthwise
into three equal - sized planks 1 tablespoon minced garlic 3/4 cup diced tomatoes 1/4 cup pimento - stuffed
green olives, drained and sliced 1/2 teaspoon salt 3/4 cup
vegetable stock 2 tablespoons
fresh cilantro, chopped In a small bowl, whisk together 2 tablespoons olive oil with tamari, 1 teaspoon pepper, and balsamic vinegar.
1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml
vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut
into 8 wedges 1 kg unpadded weight of
fresh broad beans or 250g frozen 75g
green olives, pitted 500g cod fillet, cut
into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon Black pepper Fennel fronds to garnish
* 2 Tablespoons
vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled
fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet of your choice * 6 - 8
green onions, sliced on the diagonal
into approx 1 / 2 - inch lengths
I've stocked up on
fresh green vegetables (collards, kale, brussels sprouts, broccoli) and I've amped my workouts for the week to counteract the sloth that I'll turn
into when the snow hits.
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced
fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups
vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut
into 1 / 2 - inch chunks 1/2 cup brown or
green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped
fresh mint, plus extra for garnish 1/4 cup chopped
fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them
into manageable lengths)
1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups
vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup)
fresh green beans, cut
into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise
into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon
fresh ginger, peeled and grated — I love
fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups
vegetable broth as needed 1 sweet potato, cut
into 1/2 inch cubes 3/4 cup dried lentils (I used
green) 1 bay leaf 1/2 pound
greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
Ingredients 1 1/2 pounds
green beans *, trimmed and cut
into bite sized pieces 2 Tbsp butter 1 Tbsp olive oil 1 small onion, diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 2 sprigs
fresh thyme salt and pepper to taste 2 Tbsp flour 1/2 cup dry white wine 1 cup
vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to taste 1/4 cup french fried onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional
1 Tablespoon
vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut
into 1/4» thick slices 1 medium Spanish onion (about 3/4 pound), cut crosswide
into 1/2» thick slices 1/4 cup curry powder 1/4 small head
green cabbage (about 1/2 pound), cut
into bite - size pieces 2 stalks celery (about 1/2 pound), sliced on an angle
into 3» long pieces, 1/4» thick 1 medium carrot (about 1/4 pound), peeled and sliced on an angle
into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut
into 1/4» thick slices 2 cloves garlic, chopped 1 teaspoon chopped
fresh ginger 1 negi (Japanese onion)(or 2 spring onions)
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped
fresh thyme can be used 3 teaspoons garlic, minced 4 cups
green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth,
vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped
fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut
into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
1/2 pound whole wheat yakisoba noodles, frozen and pre-cooked (or 4 ounces dry noodles) 1/3 cup reduced - sodium soy sauce 1/4 cup water 2 tablespoons cider vinegar 1 1/2 teaspoons granulated sugar 1 1/2 tablespoons toasted sesame oil 1 teaspoon
vegetable oil 1/2 pound bok choy, washed and chopped
into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2
green onions, washed and finely chopped (both white and
green parts) 3/4 pound firm tofu, cubed
into 1 - inch pieces 2 teaspoons
fresh cilantro, washed and chopped (stems removed)
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale
green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l)
vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut
into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped
into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g)
fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut
into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken
into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1
green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut
into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup
vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a
fresh lemon extra sea salt, as needed for seasoning
2 lbs skinless, boneless chicken, preferably dark meat, cut
into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated
into paste on a Microplane 1 (1 - inch) piece
fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons
vegetable oil 1 medium onion, chopped 2 — 3
green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind
into a paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving
Ingredients Olive or
vegetable oil (I usually use grapeseed) 1/4 cup
fresh lemon juice1 clove garlic, peeled1 / 2 small shallot, peeled and roughly chopped1
green onion, roughly chopped1 cup
fresh basil leaves1 / 2 lb beans,
green or yellow wax or a combination, trimmed2 nectarines, cut
into 2 - inch thick slices Directions.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of
fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or
green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large
vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut
into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup
fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Slow Cooker
Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spina
Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium
green or red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered
into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups
vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spina
vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces)
fresh baby spinach leaves
1/4 cup olive oil 1 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 18 small boiling onions or bulb onion bottoms (the
fresh green tops of bulb onions can be chopped and used to garnish the grilled meats and
vegetables) 2 large
green bell peppers, cut
into 1-1/2 - inch squares 2 large red bell peppers, cut
into 1-1/2 - inch squares
1 tablespoon saffron strands 4 teaspoons warm milk 2
fresh green chiles, such as serranos, stems removed 2
fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2 cup mint or cilantro leaves 1/4 cup lemon juice 2 cups plain yogurt 3 pounds of boneless chicken, cut
into 1 - inch cubes Salt to taste 2 tablespoons olive or
vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2 cups basmati or long grain rice 1/3 cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch piece of ginger, peeled and minced 10 cloves garlic 1 small
green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6
fresh red chiles, such as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver
into 1 - inch long sections 4 teaspoons ghee (recipe here) or
vegetable oil 2 large onions, finely chopped
At
Green Giant ™
Fresh we work hard to keep our finger on the pulse of food trends, and are regularly transforming raw
vegetables into unique mixes, blends and meal solutions.
1 cup dried small black chick peas, soaked overnight 2 tsp coconut or
vegetable oil 1 tsp black mustard seeds 1/2 tsp turmeric powder Pinch asafoetida 1/2 to 1 hot
green chilli, split down the middle 2 dried red chillies broken
into large pieces 8 - 10 curry leaves 3 tbsp
fresh or
fresh frozen (thawed) grated coconut Salt Lemon Juice Small handful coriander, roughly chopped
Vermicelli: 4 tablespoons
vegetable or olive oil 1 small onion, sliced in half moons 1/2
green bell pepper, diced 4 - 6
fresh chile peppers with stems attached, Serranos are recommended 12 ounces vermicelli, broken
into 1 - 2 inch pieces 4 medium tomatoes, quartered 2 cloves garlic, rough chopped 2 teaspoons Chile powder 1/2 teaspoon cumin 1 - 2 teaspoons sea or kosher salt 1/4 teaspoon black pepper
fresh cilantro, chopped, optional, for serving
* 1/2 pound sugar snap peas, trimmed, strings removed * 5 ounces (6 cups) mixed salad
greens * 5 scallions, thinly sliced diagonally * 2 small zucchini, thinly sliced
into ribbons with a
vegetable peeler * 1/3 cup
fresh basil, large leaves torn * 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned) * 2 teaspoons extra-virgin olive oil * 1 teaspoon
fresh lemon juice * 1/2 teaspoon finely grated
fresh ginger * 1/2 teaspoon honey * Coarse salt * 1/4 teaspoon freshly ground pepper
So pair
fresh vegetables with cooked veggies, combine crisp
greens and crunchy toasted seeds, toss
fresh herbs
into your vinaigrette, spiralize your
vegetables for added texture and flair, toss in cubes of velvety avocado.
Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut
into large cubes 1 cup of root
vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped
greens: kale, parsley, beet
greens, collard
greens, chard, dandelion, cilantro or other
greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of
fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup
fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.
Salads are a wonderful way to pack lots of
fresh vegetables, fruits, and
greens into one refreshing meal, but what you put on your salad is just as important as what you put in it.
The routine goes like this: buy a local, free - range chicken and some
fresh produce on Friday, roast the chicken with root
vegetables and blend the
greens into a pesto on Saturday, and make homemade chicken stock on Sunday.
Wheatgrass shot Raw, organic cold pressed
green juice Coconut oil «icing» (2 TBS coconut oil, 1 tsp organic cacao, 1 TBS organic raw honey, 1 tsp almond milk — stir for 30 seconds and enjoy) Dates stuffed with almond butter or other nut butter Organic dark chocolate chips or carob chips Sweet
vegetables — yams, sweet potatoes, squash (cut
into chunks or fries, sprinkle with cinnamon and bake) Smoothies (mix whatever you have in the kitchen such as
fresh or frozen fruit, ice, coconut water or nut milk, avocado, kale or spinach, carob powder or raw cacao, nut butter, seeds, etc.) Craving something SALTY?
4 tablespoons extra-virgin olive oil, divided 2 tablespoons
fresh lemon juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely grated lemon peel 1 1/3 cups Israeli couscous 1 3/4 cups (or more)
vegetable broth 14 ounces slender asparagus spears, trimmed, cut diagonally
into 3 / 4 - inch pieces (about 2 1/2 cups) 8 ounces sugar snap peas, trimmed, cut diagonally
into 1 / 2 - inch pieces (about 2 1/2 cups) 1 cup shelled
fresh green peas or frozen, thawed 1/3 cup chopped
fresh chives 1/2 cup finely grated Parmesan cheese
Whether you have a
green thumb or not, introducing the basics of gardening, nature and
fresh vegetables into your early childhood program can have a positive effect on your students, parents and staff.