Sentences with phrase «just leafy greens»

For best results, you don't want just any leafy green.

If you use the larger jar, you will have little bits of greens (very small bits of just the leafy green parts, something like pear will completely blend), but the end result is still drinkable.

Not exact matches

This means that it's amazing for blending up your leafy greens in just a few seconds.

And yet other days, I bring some classic comfort food like that lasagna you just saw and force myself to eat a leafy green salad beforehand.

If you don't know what to do with a leafy green, just throw it into this sauce.

However, leafy greens such as kale, spinach, endive, romaine, collards, turnip greens and mustard greens (just to name a few) are so dense in other nutrients that they should be a focal point of your diet.

I just linked up my leafy greens and fruit salad!

If adding any Superfood Additions, add them now (I would add 1 - 2 handfuls of spinach, which blends into your smoothie and leaves no residual taste, just extra nutrients and a serving of leafy greens.

Only dress your greens just before serving, particularly when using vinaigrette: Oil quickly permeates the waxy surface of leafy greens, turning them dark green and droopy.

Add some dark, leafy greens of all kinds (not just kale!)

And, if you don't feel like having them on a bun, by all means top your veggie burger on a bed of fresh leafy greens with a squeeze of lemon, some avocado, salt and pepper — so good just like that!

As far as the nutrition facts for this recipe, uh, I'll just briefly point out that at least these will give you a serving of vegetables for the day — leafy greens at that!

Not just a beautiful, vibrant color, but a healthy soup full of vitamin - rich leafy greens and tasty...

A dark leafy green like kale or Swiss chard will boost the vitamin A and K content of your salad — just slice it into fine ribbons.

These kinds of salads are really popular today, so you can be sitting in Panera Bread and you're going to get a salad that has leafy greens and berries, and you can get some great pictures for Instagram just for that.

Just saute your favorite green leafy vegetables with garlic and red pepper flakes, toss with whole grain spaghetti and serve with gorgonzola and toasted hazelnuts!

Before you read any further, just guess how many cups of leafy green things are in this bowl?

Just add 4 cups of leafy greens and one cup of water to a blender, and blend until smooth.

I have just discovered kale and have fallen in love with it... spinach may get jealous, but there's room for more than two deep green leafies in my life... that being said, this recipe looks very interesting and a good addition to a meatless day's menu, but... isn't the garlic a bit bitter when it is added without a bit of taming in hot olive oil?

Maybe you've never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

The findings may point to just one more of the many benefits of eating dark leafy greens.

But leafy greens and vegetables that get soft when you cook them anyways — like squash, zucchini, eggplant, or tomatoes — are fine to just pop in a freezer bag raw.

that said, the recipe / format / structure of this dish is so simple and unceasingly flexible, so if mustard greens aren't in season where you live (or they're just not your thing), use another leafy green or the classic basil leaves.

We chose to film this recipe, because it shows how versatile leafy greens are, and also because it's just a really fun dish to make.

Well, I just think if we are being so good and having huge amounts of gorgeous leafy greens, then we totally deserve it to taste like dessert!

When people get excited about kale, I think they are either trying to convince themselves it tastes good or just lying because isn't everyone supposed to embrace dark leafy greens and all their magical health benefits?

I have to admit I got a little obsessive over this leafy green beauty (just ask my sister).

And that building healthy bones comes more from nutrient dense foods like dark leafy green vegetables, broccoli, kale, collards, and bok choy as well as whole grains, than just a diet loaded with non-organic dairy.

Vitamin greens (I don't why they call them that since all green leafy vegetables are loaded with vitamins) and bok choy should be introduced to your baby just as any other veggies.

And so I am not as militant about trying to stay away from the soy as I once was and she seems to be handling it just fine, but we've realized that leafy greens had been a problem once I knew what the difference was.

When breastfeeding (or just before starting), make sure to eat plenty of leafy greens or take a vitamin K supplement — vitamin K does not cross the planceta in pregnancy, but does enter breast milk in feeding.

According to a new study conducted by Chicago's Rush University Medical Center, just one serving of leafy green vegetables per day could help preserve memory and thinking skills as we get older.

If you hate milk or just don't love how you feel when you eat dairy, try adding these non-dairy, calcium - rich whole foods into your diet: dark leafy greens (spinach, kale, collards, broccoli), beans (especially white beans and soy beans), sardines, or salmon.

A single serving of the leafy green contains just 46 calories and also provides calcium and your daily - recommended doses of vitamins A and K. Because collard greens are also a great source of fiber (7.6 grams per cup), they can help keep you full for longer.

Cabbage is rich in antioxidants and vitamin C but extremely low in calories (just 22 per cup), so you can fill your plate with the leafy green guilt - free.

One of the easiest and best ways to do this is to just start eating more vegetables, especially green leafy vegetables, because you start to give your body the nutrients it really needs.

This leafy green, cruciferous vegetable is versatile to cook with and can be prepared just like spinach or any other greens.

Jonathan Bailor, author of The Calorie Myth, is fond of saying that if you make no other changes in your diet, you will see positive results just from adding a few extra servings of green leafy vegetables a day.

The important thing is to include the healthy dark, leafy greens and other vegetables often to get the benefits - I just prefer drinking them in a delicious green smoothie because it's so easy and convenient (and tasty!).

Just like the two foods above, being a leafy green makes parsley highly alkalizing and full of the detoxifying benefits of chlorophyll.

This leafy green is packed full of essential nutrients including vitamin C, A, E, K, B6, folate, potassium, manganese, thiamin, riboflavin, calcium and iron, to name just a few.

Use (preferably organic) non-starchy leafy green vegetables For fruits, just a tiny amount of low carbohydrate fruit such as berries.

I don't eat as much green leafy vegetables, just a mixed fresh salad leaves (I eat organic veg.

Yep, taking out green leafys does not work because then that will just drive you to eat more because your body is not getting the nutrition it needs.

Seaweed isn't just another plant or leafy green, but rather a superfood that is rich in many essential nutrients that we need to survive and be healthy.

Incidentally, for anyone who is a purist juicer, leafy greens are your best friends and you should be aware that centrifugal juicers just don't work well with leafy greens.

Arugula Bok Choy Frisse Dandelion Greens Endive (all varieties) Fennel Iceberg (just remember, a dark leafy green packs a better nutritional punch!)

Hi I've I've just been introduced to superfood powders is it ok to combine them all currently I have 50 % leafy greens around 2 cups of fruit, 1 type of nut, then I use a teaspoon of Maca, cacao, acai, spirulina, and wheat grass then finally top of with water does this recipe sound ok I sometimes worry that to many powders might be bad for me, just wanted some advice to see if this is ok thanks rob

Oxalic acid in leafy greens interferes with mineral absorption, just like phytic acid interferes with mineral absorption in legumes, nuts, seeds, and whole grains.

Fortified foods and supplements just can't give you the same benefits as leafy green vegetables like parsley.