Over the years I've worked with a lot of clients and the way we usually start by creating a healthier lifestyle is by adding more leafy greens and
green vegetables into their diet.
This Kale Basil Hazelnut Pesto is a versatile condiment that doubles as a way to get extra leafy
green vegetables into everyday meals.
I love chocolate zucchini muffins and so does my toddler - such a great way of getting
some green vegetable into him when he's being fussy!
Not exact matches
4 large or 8 small, New Mexican
green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut
into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt
Vegetable oil for frying
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
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut
into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut
into wedges 2 Cloves of Garlic, thinly sliced 1C
Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted
Green Olives, Drained & Sliced Handful of Chopped Parsley
Layer 3/4's of your roasted
vegetables and all of the sun - dried tomatoes and
green olives; using a small spoon, push the
vegetables down
into the ricotta - egg - basil mixture so that they aren't just in one layer in the middle when you cut slice the tart.
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
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French
green) lentils 1litre (4 cups)
vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken
into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
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
My favorite way to incorporate more
greens and
vegetables into their diets is to hide them:).
1 tablespoon
vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise
into 1 - inch lengths 1
green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt
Asian eggplant, cut
into 3 x 1 / 2 - inch pieces 2 tbsps
vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4
green onions,
green parts only — cut
into 3 / 4 - inch pieces
Cooking with dark leafy
greens, cruciferous
vegetables, and legumes is an easy way to add nutritional health benefits from vitamins and antioxidants
into your gluten - free diet.
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.
The table below lists some foods in the
Vegetable Group divided
into its five subgroups: Dark -
Green Vegetables, Red and Orange
Vegetables, Starchy
Vegetables, Beans and Peas, and Other
Vegetables.
If the
green proves just too
vegetable - like for your liking, forget the two - tone layers, turn this whole thing
into a minty chocolate pudding and my feelings will not be hurt.
Along with promoting healthy recipes filled with veggies and
greens, tapas (small bites) are an excellent addition for entertaining guests and incorporating more
vegetables into your diet.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a
vegetable peeler, cut
into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted
green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
Because I can't think of a better way to get two servings of
vegetables and
greens into this human canister than a big heaping plate of salad.
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 cup dried white beans 2 tablespoons
vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed
into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1
green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought
green enchilada sauce Chopped cilantro, for garnish
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
In the meantime, cut all of the other
vegetables, in this case I julienned the carrots and cut the white parts of the
green onions in halt length-wise and then cut the entire onion
into 1 - inch pieces.
I love kale in soup as it really turns
into a soft
green vegetable in a few minutes of broth, that also packs a great punch of nutrition.
Chiropractor Dr. Victor Dolan says «The
Green Smoothie works to detox your body and help relieve joint pain, back pain and neck pain by introducing into your bloodstream the vast array of vitamins, minerals and vital trace nutrients found in highly alkalizing fruits and vegetables, especially dark green leafy vegetables&r
Green Smoothie works to detox your body and help relieve joint pain, back pain and neck pain by introducing
into your bloodstream the vast array of vitamins, minerals and vital trace nutrients found in highly alkalizing fruits and
vegetables, especially dark
green leafy vegetables&r
green leafy
vegetables»
But lately, I've been seeing gorgeous
green tomatillos at my favorite
vegetable market, and they are just begging to be made
into salsa.
1 TB of unrefined coconut oil half of a bunch of collard
greens or kale, torn
into pieces (I like using a bit of both) 1/2 cup of frozen
vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted
vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped
into pieces
It even converted TheBetterHalf
into a broccoli lover, and he had previously not been a fan of the healthy
green vegetable.
But if you don't «shock» those
vegetables at that point by spooning them out of the boiling water and plunging them
into ice water (or at least rinsing under cold running water) to stop the cooking process, the carryover heat will continue to cook them to the point that they turn army -
green and flabby.
Roasted Root
Vegetable Bread Salad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium / large yams, peeled and sliced 3/4 ″ thick 2 leeks, washed and sliced on a bias
into 1/2 ″ thick pieces favorite day - old bread (we used Essential Bakery's Rosemary Diamante), cut
into 1 ″ cubes mixed salad
greens balsamic vinaigrette
Well, cauliflower florets may not be
green, but I did include quite a few of the leaves, so I am cheekily entering it into Lets Cook With Green Vegetables over at Simply
green, but I did include quite a few of the leaves, so I am cheekily entering it
into Lets Cook With
Green Vegetables over at Simply
Green Vegetables over at Simply Food.
Use a sneaky way to get nutrient packed spinach
into children's diets or grown ups who don't like
green vegetables!
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
Ingredients 6 ounces rice vermicelli noodles 1 teaspoon
vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon roasted sesame oil 2 tablespoons rice wine vinegar 1 carrot, cut
into matchsticks 1 cucumber, cut
into matchsticks 2 cups mixed
greens 2 - 3 scallions, chopped about 12 cashews, coarsely chopped
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 zucchini, cleaned and sliced lengthwise (three slices) 1 large Vidalia onion, chopped 1 medium
green tomato, sliced
into 1/4 ″ thick rounds 2 romaine lettuce leaves, cleaned 2 sandwich size ciabatta loaves 1/4 c cornmeal 1/4 c Basil Pecan Pesto 1/4 c Veganaise olive oil
vegetable oil salt pepper paper bag
The menu is a true inspiration for anyone trying to get more
vegetables into their diet — Grilled and Smoked Broccoli with Kraut and Mustard Barbeque Sauce, Pickled and Jerked Carrrots with Peanut Mole Sauce on Carrot Waffles, and Butternut Squash Scallopini with Harissa and
Green Chermoula and just a few of their offerings.
2 tbsp of olive oil or oil of preference 5 boneless chicken thighs cut
into strips (or 3 chicken breasts) 1 medium onion sliced 1/2 medium red bell pepper sliced 1/2 medium
green bell pepper sliced 2 tsp of garlic powder 1 tsp of cumin 1/2 tsp of coriander 1 tsp of cayenne pepper (optional) 2 Roma tomatoes cut in 4 2 oz of water or broth (chicken,
vegetable, beef or bone) Salt and pepper to taste
2 tbsp
vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut
into strips, * (red, yellow,
green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice
Chiffonade is a chopping technique in which herbs or leafy
green vegetables (such as spinach and basil) are cut
into long, thin strips.
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
Ingredients 2 tbsp olive oil 3 large leeks (white and pale
green parts only), cut
into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut
into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped
into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or
vegetable stock Kosher salt to taste Freshly ground black pepper to taste
A
green smoothie is a refreshing way to pack
vegetables like cucumber and kale
into your day.
If you've got family members (especially kids) who aren't big on
vegetables, a smoothie like this one is a great way to get some healthy
greens and hydrating fruits and veggies
into them without a big fight.
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)