Rotate your greens on a regular basis, and for easier beginner smoothies,
use baby greens (baby kale, baby spinach, etc).
For me, I'd
use baby green beans.
If you have a regular blender,
using baby greens is a big help in getting a smoother blend.
Not exact matches
Because the guy who play the piano sings old Keith
Green songs, the same ones I
used to sing to my
babies in the sleepless nights.
The grocery store didn't have Argula all by itself, so I
used organic
baby greens.
I
used Organic Girl's
Baby Spinach to add some leafy
greens in the mix.
Using spinach is best because you don't taste the
green leaves at all, but if you have high iron or hemochromatosis then
baby kale leaves are a great alternative and are lower in iron.
I
used a mixture of organic
baby spinach with Eat Smart Salad (contains: carrots, red cabbage, kale, beet
greens, broccoli stalks) and added mandarine.
3 cups butternut squash, cubed 2 cups
green beans, trimmed and cut into 2 - inch pieces 1 cup, packed,
baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I
used bird's eye chili flakes, which is hotter than regular red pepper flakes.
I
used baby kale for my
greens, so decreased the water to 6 cups and the cooking time to about 30 minutes.
Was excellent made it for Saturday Lunch
used baby lettuce in purple and
green was great combination and added a few cherry tomatoes.
I even tried an Asian version for lunch
using a tablespoon of miso, some chopped
green onions and
baby spinach.
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.
Another tip to help get dinner on the table quickly would be to
use pre-washed
baby greens, such as spinach, kale and chard, that are available at many grocery stores.
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (
use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed
baby salad
greens — about 2 ounces)
I like to
use baby spinach, beet
greens, kale or a combination of all.
Instead of the turnip
greens used a mix of mizuna, mustard
greens,
baby kale and
baby spinach.
Instead of
using a cheaper film on its packages that fogs up and has a milky look, Field Fresh Farms
uses a clear pillow pack bag that holds 3 to 4 pounds of the company's produce, which includes arugula, spinach, mixed
greens, frisee,
baby greens, cabbage and herbs.
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (
use the
green leaves as well) 500 g fresh
baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
I served this salad on a bed of crisp
baby greens, but feel free to
use it as a dip as I noted above and serve with whole grain tortilla chips.
Made as per the recipe except
used mixed
baby greens for the arugula because it was in my fridge and a basil - infused olive oil to toss the
greens.
Lastly, I didn't have mixed salad
greens, so I
used baby arugula, which was perfect!
1 tablespoon butter 1/2 cup
baby bella mushrooms, sliced 2 teaspoons marsala wine 1/2 teaspoon worcestershire sauce 2 slices of thickly sliced bread 1 cup
greens, chopped (I
used a spinach & kale «juicing blend») 1/2 teaspoon minced garlic 3 teaspoons ricotta (or cream cheese) salt & pepper
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
Roast Mushroom &
Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2 handfuls aru
Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I
used a mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz
baby green beans, trimmed 2 handfuls aru
baby green beans, trimmed 2 handfuls arugula
I
used curly kale for the
greens this time, but
baby spinach, Tuscan kale (above), and Swiss chard all make for fine substitutions.
I
use Organic Girl
Baby Spinach to add some extra nutrients and
greens to the patties.
I
used garlic, steamed broccoli, and
baby greens along with brown rice noodles (for gluten sensitivity or allergy).
Lemon and fresh herbs taste great with pretty much anything, so for this meal I
used baby red potatoes and fresh
green beans.
Assemble the salad by mixing the cooked kaniwa, with the roasted beets, corn, pomegranate arils, scallions, cilantro, and chopped avocado with some
baby greens, and the cooked beet
greens (if
using).
To save time, or when fresh are out of season,
use frozen organic
baby green beans, available in most any natural foods store and many supermarkets.
I made this
using green lentils and
baby carrots.
I add more chickpeas, and
use another
green such as
baby kale, spinach, or arugula in place of mustard
greens (not a big fan of mustard
greens), and since we like
greens I often add more than the recipe calls for.
I
used cherry tomatoes (on a skewer), cauliflower florets, halved
baby zucchini, mushrooms and
green beans.
I
used spinach,
baby chard and turnip
greens as that's what I had on hand from my CSA box.
2 bundles glass noodles (bean thread noodles) 1
baby cos lettuce 1/2 telegraph cucumber 1 handful fresh mint leaves 1 handful fresh coriander leaves 1 handful fresh basil leaves 1 handful micro
greens (these are optional extra, I
used rhubarb shoots in these photos)
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
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
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
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
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
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
1 to 2 cups snow peas, trimmed (if unavailable,
use another
green veggie —
green peas,
baby spinach, finely chopped broccoli, etc..)
I
used snippets of basil on mine, but you could
use arugula,
baby salad
greens, or a different herb, if you wish.
Liked this recipe for it's ease, followed recipe but had a few add - ins,
used Trader Joe's miso ginger soup, 2 tsp chicken broth, bagged
baby greens of spinach, chard, and, kale, fresh mushrooms, pkg of frozen stir fry, udon noodles, and shrimp.
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be
used 3 teaspoons garlic, minced 4 cups
green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or
baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
1/2 head
green cabbage, cut thinly in shreds or chopped finely 2 small carrots or a handful of
baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I
used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6
baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g
green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or
use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6
baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g
green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or
use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Off season,
use partially thawed whole
baby green beans.
Variation:
Use other tender
greens like watercress,
baby arugula, chopped
baby bok choy, or other Asian
greens.
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 sm
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 sm
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
In this scramble, I
used mushrooms with
baby kale, spinach and sliced
green onions (instead of a purple onion).
I highly recommend
using organic whole
baby green beans.