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)
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)
Add a few
large handfuls of greens at a time - stirring constantly to allow each batch to wilt for a few moments - until you can fit all of the greens into the pot.
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)
Not exact matches
2 Red Peppers 2 small red onions 1
large clove
of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a
handful of olives (
green, black whatever you prefer) 2 tablespoons
of Extra Virgin Olive Oil
handful of chopped basil Splash
of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste
Put it in a
large bowl, you'll need about a
handful of greens for each serving.
3/4 C pineapple, chopped 2 other pieces seasonal fruit in any combo: 1 banana, peach, pear or
green apple, 2
large handfuls of berries, or 2 kiwis 6 - 8 oz vanilla Greek yogurt splash lime juice 1 C unsweetened almond milk 1/2 C coconut water 2 Tbsp chia seeds
The recipes uses a full 1/2 pound
of baby spinach, and a
large handful of fresh parsley, so it really is packed with
greens.
For each salad, place a few
handfuls of mixed
greens in a
large bowl and top with half
of the chopped pear, avocado, walnuts, and grilled mushrooms and onion.
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain
of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below
large hadful baby spiach / other salad
greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
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
Lately I've been using about 1
large double fisted
handful of greens and only one banana or 1 cup
of some other fruits and putting a lot more water in it.
for the burgers 2 cups shelled edamame or fresh shelled fava beans or
green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice
of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes
Large handful fresh mint leaves — chopped sea salt to taste
Cooling cucumber and radish, fennel for that tasty bite, kale for the all - important
green factor and a
large handful of fresh mint.
1 lb sausage, you can use the crumbly sort, sweet or spicy, or the links kind 1 medium onion, diced 3 cloves
of garlic, finely minced 5 ears
of corn, kernels shaved, and cobs reserved 2
large potatoes, diced 2 cans
of coconut milk 2 cups
of stock (i usually make a quick stock
of veg scrapes + the cobs)
handful of copped kale, or
greens salt and pepper to taste
Ingredients 200 g pearled or semi-pearled farro, rinsed under running water (plus natural mineral or filtered water, and a pinch
of whole sea salt to cook it - use 1 part farro, 2 parts water) the juice
of 1 lemon 2
large handfuls of fresh
green beans, ends trimmed, washed and cut into pieces (plus natural mineral or -LSB-...]
Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup
green peas 2
large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good
handful of green beans 1 1/2 cup
of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots,
green beans and
green peas until soft.
1/2 cup brown rice (pre-cooked, use leftovers) 1/2 cup edamame beans (cooked) 2
handfuls of baby spinach about 1/2 cup diced sweet peppers (red, orange, yellow)
handful of green onions, chopped (1 - 2 sprigs)
handful of cherry tomatoes, halved 1/4 cup pine nuts 4 tablespoons hemp hearts 1
large perfectly ripe avocado
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
Cilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9
large tomatoes 1
green pepper, diced 1
large onion, diced 3 jalapeño peppers, diced (leave seeds in for more spice) 3 cloves garlic, minced 1
large handful of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP chili powder 1 TBSP salt
(frozen bananas,
large handful of kale, coconut water, ice, cucumber, stevia (when I first started I would sometimes I add 1 tbsp
of organic vegan friendly almond creamer to make it creamy and sweet which helped me and my kids get use to
green smoothies.
2 medium sized tomatoes 8 mini peppers or you can use one
large bell pepper — diced 1/4
of a
large yellow onion diced Olive oil 4
green onions, diced 1/3 cup
of black beans, rinsed and drained Juice from 2 limes 2 teaspoons
of ground cumin 1 teaspoon
of smoked paprika Salt and pepper 2 tablespoons
of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce — use as much as you prefer but it gives the dish a nice smoky flavor 1
handful cilantro leaves, washed
1 can organic black beans, rinsed Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1
large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2
green onions sliced (white and
green parts) 1 cup cooked red quinoa
Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice
of 1
large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1
large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2
green onions sliced (white and
green parts) 1 cup cooked red quinoa
Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice
of 1
large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 can organic black beans, rinsed Equivalent amount
of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1
large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2
green onions sliced (white and
green parts) 1 cup cooked red quinoa
Handful -LSB-...]
Ingredients For the salad 200 g
green beans 2 medium -
large potatoes, peeled and sliced a
large handful of fresh rocket, cleaned a
handful of capers, soaked in cold filtered water for about 15 minutes then rinsed For the pesto a
large handful of fresh, cleaned basil (and some for garnish) 2 small zucchini, cleaned a -LSB-...]
Enjoy this soup on its own, with your favourite seeded toast, or my favourite way is to place a
large handful of baby spinach in the bottom
of the bowl to get that serving
of greens in.
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
4 cups mixed veggies cut into bite sized pieces - red bell pepper, cucumber, steamed broccoli, steamed
green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1
large carrot, grated 1/2 cup chopped
green onions 1 bunch
of cilantro minced 1
handful mint or basil leaves minced (chiffonaded or whatever..)
Also I added half a head
of diced cauliflower and a
large handful of diced fresh
green beans in the last 5 - 7 min
of cooking (instead
of spinach).
Now, add the pesto ingredients (2 - 3 big
handfuls of fresh basil leaves and about 1/4 cup
of toasted pine nuts) and pulse for another minute or so, until no
large pieces
of basil remain and the whole mixture has turned slightly
green.
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
Ingredients 10 - 12 mushrooms (champignons) the juice
of 1 lemon 1 zucchini, cleaned 1 garlic clove, peeled 2 tablespoons flax seeds, finely ground a
large handful of fresh basil, cleaned 5
handfuls hazelnuts (and some more for garnish) 2 tablespoons extra virgin olive oil (and some more for garnish) freshly ground
green pepper, to taste (and -LSB-...]
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long
green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1
large handful of fresh mint leaves 1
large handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
Green Lemonade Juice 1
large apple, cored 3 stalks celery 1/2
of a lemon, peeled and seeded 1 thin slice fresh ginger, peeled 1
handful fresh kale leaves, stems removed (about 1 cup)
1 tbsp coconut oil 1 onion, finely sliced 1
large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece
of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer
greens, tough ribs removed, leaves finely shredded
handful of coriander leaves a squeeze
of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods —
green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2
large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced
handful mung bean sprouts juice
of 1 lime, plus more for serving
handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
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
Toss a few
handfuls of spring
greens and pea shoots with a few tablespoons
of the honey mustard dressing in a
large mixing bowl.
Immune Boosting Smoothie Serves 1 1/2 cup
of filtered water or coconut water 2 whole oranges peeled 1/2 lime peeled or squeezed into a juice 1
large handful of washed spinach leaves (or your choice
of greens) 1 tsp
of raw pumpkin seeds that have been soaked over night and drained 1 - 2 tsp
of raw honey Optional to add in: * Antibacterial, antiviral Manuka honey or energy boosting bee pollen (1 tsp) * Anti-inflammatory Ginger (1tsp) * Anti viral turmeric (high in curcumin - a powerful antioxidant)(1 tsp) **** Pumpkin seeds are a great source
of Zinc which helps strengthen your immune system.
1 head
of broccoli 4
handfuls of watercress or wild rocket 1
green capsicum 1
large handful snow peas 4 stalks
of celery 1 Tbsp sumac Himalayan pink salt & freshly ground black pepper 2 Tbsp avocado, coconut or macadamia nut oil (for roasting)
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.
2/3 cup dried mung beans (
green) 4 Tbsp olive oil 2 cloves garlic 1 tsp cumin 1 tsp coriander 1 tsp crushed red pepper 2 Tbsp white wine vinegar 3
large carrots a pinch
of sugar 1 1/2 cups cilantro lemon juice / lemon zest small
handful of feta cheese, crumbled
Combine 1/2 -3 / 4 cup Greek yogurt (plain or vanilla), 3/4 cup frozen berries or other fruit, 1/2 banana, 1 tbsp natural peanut butter (or 1 tbsp seeds such as flax, hemp or chia),
large handful (or two)
of greens such as kale or spinach, 2 tbsp rolled oats (optional) in a blender.
Key Lime Pie
Green Smoothie Recipe Makes 1
large serving Ingredients: 1 cup plain coconut water, or filtered water 2 big
handfuls spinach, romaine or kale Juice & zest
of 1 lime 1 medium banana 1/2 tbsp coconut oil 1/2...
Ingredients: 1-1/2 cups unsweetened vanilla almond milk 1
large handful organic spinach 1 scoop
of Pure
Greens fresh mint powder 3 tablespoon cacao nibs...
On the side, or heated along with the eggs, include a
large serving
of dark leafy
greens (bokchoy, spinach, kale, swiss chard, mustard
greens, etc.), and for added healthy fats, a
handful of olives or 1/2 -1 sliced avocado.
Add several pinches
of sea salt and black pepper, and pour over your choice
of a head
of Romaine lettuce or several
large handfuls mixed
greens.
Oatmeal: Ingredients 1/2 cup organic oats 1 tablespoon ground flaxseed 2 tablespoons raisins 1/2 cup apple, chopped 1/4 cup coconut milk 1/2
handful of walnuts 1/2 tsp cinnamon Instructions: - Cook oatmeal in water according to directions with flaxseed, raisins, and apple - Drizzle with coconut milk and top with walnuts and sprinkle with cinnamon
Green smoothie: Ingredients 1 1/2 cups water 1 head organic romaine lettuce, chopped 3 - 4 stalks organic celery 1/2 head
of a
large bunch or 3/4
of a small bunch
of spinach 1 organic apple, cored and chopped 1 organic pear, cored and chopped 1 organic banana...
1 - 2
large handfuls of dark leafy
green, washed and chopped (I prefer black kale, but collards, dandelion, chard or other kales are fine too)