These days everyone and their bro knows more greens = better health: Glowing skin, better digestion, shinier hair, improved immunity, you name it, greens probably do it. While my husband force feeds himself hand fulls of spinach to get his chlorophyll fix (he's kind of masochistic idk), I prefer more tasty and less Popeye- ish ways of getting my dose of good on ya nutrients. Lucky for everyone, everywhere, there are so many ahhhmazing recipes that incorporate lots of nutrient packed green goodness. Here are four green-tastic recipes to up your weekly green quotient.
MATCHA LOVE SMOOTHIE
I saw this recipe on Chalkboard Mag and have been so into ever since. I added some lemon into mine because I think matcha can be a little grassy tasting sometimes. Love the little energy kick this combo gives. Great breakfast especially if you add some vanilla protein powder.
3/4 c almond milk or cashew milk
3/4 c coconut water
2 c organic baby spinach
1 frozen banana
2 tsp matcha green powder
1 scoop vanilla protein powder (optional)- I like Vega and Warrior
All ingredients in the blender and blend away.
EASY- PEASY GREEN SAUCE
I could eat this anytime sauce on pretty much anything. It's so great. It would make for a delicious dip for tortilla chips- kind of like that guac "kale" moly from Whole Foods but lighter. It makes a wonderful marinade or sauce for chicken or fish- kind of a denser chimichuri. My personal fave is to have it on olive oil fried eggs, with cherry tomatoes, and avo. Best lunch ever.
1 avocado pitted
1 handful of fresh parsley
1 handful of fresh cilantro
5 or so leaves of basil
1/2 c olive oil
1/2 c water
Juice of 1 lemon
Juice of 1 lime
1 Jalepeno (ribbed and seeded)
1 handful of pumpkin seeds (I've also used pistachios and walnuts which were great. You could really try any nut here)
Sea salt and peppa
Prep is so easy! Just throw it all in a food processor and blend. Dunso. Meals for dayz.
NUTS FOR PEAS QUINOA BOWL
Nothing beats the simplicity of a quinoa bowl for dinner. Odds are if it's 5 o'clock and I haven't thought about dinner, it's going to be a quinoa bowl. This one is currently hitting the spot but just a word to the wise, these combos are so interchangeable. This is just a template. Add and subtract at your leisure. The anytime sauce above frequently finds its way on to my quinoa bowls.
1 c dry quinoa
2 c frozen or fresh shelled peas
1/4 toasted sliced almonds
1 bunch kale, torn into bite size pieces
1 zucchini diced into bite sized chunks
4 cloves garlic
4 T olive oil or sesame oil is tasty too
1.5 T tamari or soy sauce
Pinch of chili flakes
Juice of 1 lime
Cook quinoa according to directions or click here for how to do that. Toss almonds with 1/2 T tamari and dry roast them in a pan on the stove. Stir occasionally and remove them when they have browned. Shouldn't take too long. Set almonds aside and in that same sauce pan heat the olive oil, garlic, and chili flakes. Once that is bubbling a bit add the diced zucchini and torn kale. Season with some salt and pepper. While this is cooking, place peas in a small sauce pan with a little water and bring to a simmer cooking for about 5 minutes. If you would rather microwave them go for it. When your kale and zucchini are cooked to your liking off the heat. Combine the quinoa, cooked veg, peas, and sliced almonds. Add the juice of the lime, the tablespoon of tamari and drizzle with a little more oil if you like. Season with S and P and toss. You've got a super easy, super green, and super tasty din.
Salmon with cabbage slaw
This makes for a great dinner or lunch because the salmon can definitely be eaten cold. Another great find from the Bon Appetit Food Lover's cleanse cookbook. Simple recipes that taste top notch.
1 pink grapefruit peeled and cut into segments
1 small shallot finely chopped
1 lb salmon skin on
2 T olive oil divided
1/2 lemon or lime
1 T greek yogurt
Half of an avocado, diced
Half head of savoy cabbage sliced very thinly OR I found a bag of pre- sliced mixed cabbages at Whole Foods that worked out just fine.
Preheat oven to 400 or preheat your outdoor grill. Peel and cut your grapefruit into segments (great tutorial here), squeeze the juice from the membranes into a small mixing bowl. Chop shallot finely and add to the grapefruit juice. Set aside. Drizzle your salmon fillet with olive oil and season well with salt and pepper. Put your salmon on parchment in your baking dish or directly on the grill. Cook for 15 minutes or longer depending on how done you like your salmon. In the meantime, place your cabbage in a bowl. Add greek yogurt to the shallot/ grapefruit juice mixture, season with salt and pepper and mix well. Add dressing to cabbage. Add cubed avo and segmented grapefruit and toss. Remove salmon from grill or oven and squeeze lemon or lime juice over the fillet. When ready to serve, add a good portion of your cabbage salad to a plate and place salmon on top.
NOT YOUR BASIc BITCH GREEN JUICE
I must confess, I don't make my own juice often. It's way easier to buy on occasion. However, when I do make my own it is good and I am always like, "Oh I'm going to do this every morning it's so fresh tasting and easy." For those days when you're feeling very ambitious, this is a super yummy green juice recipe minus the loads of sugar and plus a little kick from the jalapeño.
3 kale leaves
1 head romain lettuce
4 stalks celery
1 green apple
Fist full of cilantro (or another herb like parsley or mint if cilantro tastes soapy to you)
1 yellow pepper
1 inch ginger
Juice of two lemons or limes
Run all ingredients through the juicer. I like to end with the apple or pear so that everything gets cleared out.