Sentences with phrase «from kale and spinach»

You will be getting plenty of vitamin A and vitamin C, keeping your immune system strong (don't forget to exercise as well, to keep your immunity in top shape), as well as plenty of vitamin K from the kale and spinach.

It contains an abundance of greens from the kale and spinach and that creamy texture comes from the avocado, which also gives this smoothie a boost of healthy fatty acids.

Not exact matches

I make tons of homemade pesto and freeze it every summer with a basil / arugula / spinach / kale blend of greens from my garden and now I have yet one more use for my stash of frozen pesto.

The greens - I like to vary these from night to night, but I love arugula, romaine, baby lettuces and spinach and kale.

This is exactly how I saute my kale and I also use the package mix from TJs: Sothern Blend of Greens from TJs (mix of collard, turnip and spinach).

This rich and delicious creamed kale from star chef Tyler Florence is an excellent swap for more traditional creamed spinach.

I changed the chickpeas to butter beans, the spinach to regular kale, (can never find the baby kind, where I live) and threw in the chopped up tops of some bell peppers leftover from another recipe.

The box, whichever farm it comes from, usually includes lots and lots of greens - kale, spinach, lettuce, chard, arugula.

The rhubarb's nearly ready, we have kale, beetroot, parsnips and pumpkin left from last year and some spinach and mustard greens.

Five Machines in One Vegetable Juice Extractor SAMSON can extract healthy juices from celery, parsley, spinach, wheatgrass, apple, orange, kale, cucumber, ginger, sprouts, and many other leafy...

1/2 bag or less of Organic Power to the Greens from Trader Joe's (it has baby kale, baby spinach and baby chard) or two big hand fulls of baby spinach.

I personally add the fruit & berries with ginger to a bunch of kale or spinach to get the added nutrition and fiber from the greens which helps to prevent blood sugar spikes.

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

These smoothie and juice recipes get their color naturally from good things like fresh spinach, avocado, kale, celery and matcha tea powder.

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

I bake coconut flour bread from candida diet site and I eat kale, broccoli, cabbage and spinach mainly.

Healthy spinach brown rice that is made with a raw spinach and kale sauce and a lovely exotic twist from mango and lemon.

I just made with some changes... spinach for kale, because that's the green I had on hand, shaved parmesan for pecorino, one piece of bread, and a few marcona almonds finely chopped, roasted chickpeas and roasted cubed butternut squash (because I had some left over from the pumpkin feta muffins although the dynamic of the salad was a little different, it was delicious.

I haven't had the opportunity to make or try this, but my friend had leftover ingredients from Ratatouille and a breakfast souffle, so he made it tomato puree instead of sauce, kale instead of spinach, and sharp provolone instead of mild provolone.

Any green vegetables will work, but my favorites are kale and spinach, as they don't take away from the taste of my smoothie bowls.

From initial supply levels of around 500 bunches a week, Coolibah Herbs now sells almost 30,000 units a week of organic spinach, kale, wild rocket and salad mixes.

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

PS if you like smoothies then you can check out this vanilla beet freakshake from Veggie Desserts, melon, spinach and avocado smoothie from Tinned Tomatoes, chia blast berry smoothie from Celery and Cupcakes, carrot smoothie with ginger and orange from Tin and Thyme, peanut butter cup smoothie from Munchies and Munchkins, tropical kale smoothie from My Fussy Eater and the Icelandic blueberry skyr smoothie from Foodie Quine.

Back at home and a little ways from a Chinese supermarket where I could pick up water spinach or Chinese broccoli (which you'll also often find paired with lap cheong), I've taken to making this with other hardy leafy substitutes and found that ribboned kale works beautifully, tender when steamed but with a nice bite.

Top - pesto The green soft top from the carrots 50 g kale / spinach 1 spring onion 30 g salty or roasted almonds 125 ml olive oil 30 g parmesan Juice and zest from 1 organic lemon 1 tsp salt Fresh pepper

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)

Aside from the carrots, it was a green veggie week from the CSA again — we got lettuce, spinach, kale (the most beautiful kale bunch I've ever eaten, by the way), broccoli and another kohlrabi.

The kale, spinach, and beet greens all went into this saag paneer recipe — we had several volunteers from one of the community groups my husband works with over for dinner.

I add kale and spinach and serve it in a tall thermal cup from Starbucks and a dark colored straw.

2 - 3 cups packed baby spinach and / or baby kale (I often get the organic tender baby greens in a large clamshell from the store)

The greens are a mixture of baby spinach, kale and chard - an organic mix I got from costco.

Swiss chard, like kale and spinach, is brimming with vitamins A, C and K. It's also a good source of folate, which may help to protect your developing baby from neural tube disorders like spina bifida.

Green poop can simply result from consuming meals with green vegetables, like spinach, kale, broccoli, Swiss chard, bok choy, beet greens, arugula, and watercress.

And remember, even if your toddler shies away from green, leafy vegetables, you can always put a little spinach or kale in soup or spaghetti sauce a few minutes before serving.

Vitamin K, which helps the blood to clot, is most commonly thought to come from leafy greens such as spinach, kale and broccoli.

That makes magnesium an important part of your diet — you can get it from dark leafy greens like spinach, collard greens and kale, some fish including salmon, halibut and tuna, nuts and seeds, soybeans, avocados, bananas and even dark chocolate.

Another study, from Tufts University, followed people age 65 and older for three years and indicated that those with a higher intake of potassium — found in foods like spinach, broccoli, kale, cantaloupe, and bananas — maintained more muscle than the folks who ate half as much of the mineral.

Remove from the heat and stir in the chopped kale or spinach.

There's a difference between a smoothie made from a processed pre-packaged mix and a smoothie made from ingredients from your refrigerator like kale, spinach, berries, cucumber, nuts and seeds.

Finding I'm wanting a week's break from spinach and kale.

While I wasn't stocking up on fresh veggies every week from the farmers market, I did find some great deals on frozen spinach and kale.

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

Day # 13 Food Choices: Green Smoothie with spinach, raspberries, coconut water, and apples Sunny burgers from Ani Phyo's book After the gym: Bananas with kale and acai Nectarine Mock Salmon inside of a half of a red pepper Buckwheat cereal with carob and Garden of Life Protein Mung beans with vinegar and garlic Store bought hummus with carrots and celery and AB Dessert: Here is where I ruined my eating: (Shredded coconut with carob, honey and coconut oil Calories: 2500 Day # 13 Workout: All exercises were 3 sets Smith Machine Squats 15 reps 10 lbs superset with 15 Pulldowns with 80 lbs.

Energy boosting green veggies like spinach, broccoli, and kale are rich in chlorophyll, the green pigment that makes these food green and captures energy from the sun.

I am having a debate with a person who is vegan and she brought up this link, http://oxalicacidinfo.com/ We are debating over is it safe to reuse the water from our steamed or boiled veggies, like broccoli, spinach, or oxalate cauliflower, brussel sprouts, and kale also release toxins into their cooking water.

Dark leafy greens like kale, watercress, chard, and spinach are rich in a number of powerful antioxidants that work together to protect skin from UV damage, namely carotenoids, vitamin C, vitamin E, and flavanoids.

Apart from meat and fish, B12 is commonly found in cheese and eggs, while iron is found in nuts and dark green vegetables (watercress, spinach, kale, broccoli, etc.).

If you're not willing to consume bone broth — for example, you're a vegetarian or vegan — note that glycine can be obtained from certain plant - based sources including beans, spinach, kale, cauliflower, cabbage, and pumpkin, plus fruits like banana and kiwi.

Made from sweet pea leaves, baby spinach, baby tatsoi, baby kale and mizuna!

Second breakfast — Usually a green smoothie with 1/2 scoop plant - based protein powder (right now I really dig Plant Fusion), 1/2 an avocado, almond milk, 3 Brazil nuts, frozen mango, handful of kale or spinach, juice from one lemon, 1/2 a cucumber, 1/2 T coconut oil, and maybe some cinnamon or other spices.