There are
a handful of green vegetables that almost everyone enjoys, however, and cucumbers are one of them.
Not exact matches
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
And as if all those roasted
vegetable flavors weren't enough, we add gnocchi because we just love those little cheek - pinching potato dumplings, plus a good dose
of basil pesto — extra special bonus points if you made homemade pesto while basil was at its peak back in the summer — and a big
handful of seasonal
greens because, healthy January is here!
Emerald Juice 1 very large bunch
of celery 1 large bunch
of cilantro or parsley or both 4 - 5 small to medium apples 2 - 3 grapefruits 1 - 2
handfuls of any
green leafy
vegetables 1 - 2 cucumbers a piece
of fresh ginger root — to taste
Since I can never get enough
of roast
vegetables, I thought I would roast some carrots and butternut for their colour, vitamins and crunch (the carrots at least), lightly steam some thin
green beans — ditto vitamins, colour and crunch, throw in a few kalamata olives and low fat feta and scatter over some finely chopped spring onion and a couple
of handfuls of toasted pumpkin seeds.
Comprised
of healthy, (usually) plant - based ingredients like grains, roasted
vegetables, nuts, sometimes fruits, a
handful of leafy
greens, and a flourish
of sweet, savory, or tangy sauce, Buddha Bowls offer infinite combinations
of flavor and texture.
for the polenta: 6 cups
of stock (
vegetable or chicken, preferably homemade) 1 cup
of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel +
green beans: 1 fennel bulb (white part only,
green parts reserve), sliced thin about two large
handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
i love making salads where i blanch the
handful of random small
vegetables and add them to
greens.
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
Place a serving
of grilled salmon or steak atop a pile
of caramelized onions, or serve with Italian sausage (a local version) and oven roasted tomatoes; simmer with chicken, beef or
vegetable broth, a
handful of chopped herbs and a splash
of wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe with a little bacon) to brighten the season's coarser salad
greens; try lentils with caramelized onions and plain yogurt, a universal and delicious combination.
Tossing a
handful of leafy
greens or a cup
of frozen
vegetables into a smoothie is a sneaky and delicious way to incorpo...
Just toss in a
handful of corn kernels, a few spears
of asparagus and
of course my favorite Goma
Greens vegetable - cherry tomatoes!
Lunch: Honey Mustard Chicken Salad:
vegetable base (3 large
handfuls mixed
greens, 1/2 cup chopped bell pepper, 1/2 cup chopped cucumber, 1/2 cup shredded carrot, 6 - 8 cherry tomatoes = 50 calories) + 1 ounce crumbled feta cheese (1/4 cup = 70 calories) + 3 ounces marinated and grilled chicken (90 for chicken alone + 30 for marinade = 120) + 2 tablespoons Ken's Light Honey Mustard Dressing (80) + 1/2 ear
of corn, kernels shaved off (50) = 370
Sometimes, I'll add in a hefty
handful of dark
greens or another
vegetable I have on hand, such as
green beans.
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
for the salad 1 bunch asparagus 1 cup shelled fava beans or peas or mixture
of both
handful of fiddleheads — optional 2 - 3 carrorts — shaved with a
vegetable peeler 4 radishes — sliced 2
green onions — sliced
handful of pea shoots 2 cups
of baby
greens handful of microgreens
1 head
of Romain lettuce (or other
green leafy
vegetables)-- chopped finely 1 large apple, such as Fuji or Gala — cored and shredded on the large - holed side
of a box grater 1 - 2 carrots — peeled and finely shredded 1 - 2 small cucumbers — peeled, optionally seeded and finely chopped 1 - 2 tomatoes — finely chopped 1 pear — cored, finely chopped 2 ripe kiwi — peeled and chopped
handful of strawberries — finely chopped
handful of radishes — finely chopped 1 ripe mango — peeled, pitted and finely chopped
Extra Virgin Olive Oil 3 medium leeks, white and light
green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic
vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2
handfuls each fresh flat leaf parsley + chervil Zest + juice
of one organic lemon
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried
green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml)
vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves
handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
1 small serving soba noodles 1 or 2 playing - card sized slices
of extra firm tofu 1 Persian cucumber 1 carrot 2 - 3 radishes a few
handfuls of salad
greens, washed 1 small knob ginger 1 tablespoon soy sauce 1 teaspoon sesame oil 1 - 2 teaspoons honey 1 tablespoon lemon or lime juice 1 or 2 stalks scallion olive or
vegetable oil.
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)
Lunch: salad: one big
handful of leafy salad, one
handful of non-starchy stir - fry or roast
vegetables (capsicum, zucchini, broccoli,
green beans), meatballs (100g meat), 1 - 2 tbsp
of olive - oil - based dressing or homemade dip (e.g. hummus).
salad: one big
handful of leafy salad, one
handful of non-starchy stir - fry or roast
vegetables (capsicum, zucchini, broccoli,
green beans), meatballs (100g meat), 1 - 2 tbsp
of olive - oil - based dressing or homemade dip (e.g. hummus).
I followed lunch with a
handful of walnuts as a snack, and for dinner I had cooked leafy
green vegetables and cauliflower rice and topped it with wild - caught salmon.
Over a bed
of mixed
greens or spinach, add 1/2 -1 sliced avocado, 1/2 -1 can sardines (with oil), 1/2 -1 sliced tomatoes or
handful cherry tomatoes, a squeeze
of lemon juice, and any other chopped
vegetables of choice (for added crunch, use celery or carrots).
For a quick example, 100g net carbs could include a significant amount
of leafy
green vegetables, two medium sweet potatoes, a
handful of berries, a glass
of milk, and an ounce
of dark chocolate.
A
handful of pumpkin seeds for zinc; a couple
of brazil nuts for selenium; and lots
of dark
green leafy
vegetables like kale or spinach for iron.
for the polenta: 6 cups
of stock (
vegetable or chicken, preferably homemade) 1 cup
of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel +
green beans: 1 fennel bulb (white part only,
green parts reserve), sliced thin about two large
handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
We generally associate the color
green with the
vegetables that our parents had to force us to eat as children, but there are a
handful of sweet treats that share this otherwise - distasteful color.
INGREDIENTS
Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
Handful of snow peas or edible - pod peas Stock
vegetables: 1 celery rib, 1 large carrot, 1 garlic clove,
handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
handful of parsley,
handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or
handful of leek
greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4
green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil