5 Ways to Eat More Greens
Leafy Green Vegetables are abundant in vitamins and minerals.
They treat stress, detoxify the liver, build blood and nourish the heart.
They are one of the cornerstones of a truly healthy diet. I recommend eating a minimum of 3 leaves a day of Kale, Collards, Mustard Greens, Bok Choy, Dandelion, and Swiss Chards.
Here are 5 delicious and easy recipes that will get you craving more Greens!
1. Steam 'Em!
Simple Steamed Greens:
This is the quickest way to enjoy your greens. a bowl of steamed Kale will whisk away the cobwebs and boost your energy and vitality. A great way to start or finish your day.
1 bunch (3-10 leaves) Green Leafy Vegetables (you can even mix leaves!)
1/4 inch water on the bottom of a enamel pot
fresh squeezed lemon juice
drizzle olive oil
splash of tamari
sea salt
pepper
Pick the most vibrant leaves and rinse them carefully. Chop them into chunks and place in an enamel pot with 1/4 inch of water on the bottom. Bring the water up to a
boil and let steam for 2-3 minutes. With practice you will start to recognize when the greens turn perfect. The color turns darker and they look soft but not wet.
Remove the greens with tongs or a slotted spoon and place in a bowl. Squeeze fresh lemon juice on top, drizzle with olive oil and sprinkle with sea salt and pepper.
Optional Additions: Pickled Ginger, Sesame Seeds, Baby Tomatoes, Nori, Pumpkin Seeds.
2. Dress 'Em!
Warm Kale Salad with Cranberries, Pumpkin Seeds, Soy Feta and Honey Mustard Dressing
1 Head of Beautiful Green Kale
1/2 cup dried Cranberries
1/2 pumpkin seeds
1 Package Soy Feta
Wash and chop the head of Kale. Steam chunks in an enamel pot for 2-3 minutes. Blanch in a big bowl with water and ice to cool leaves slightly and stop them from cooking further. Transfer to salad bowl. Add Cranberries, pumpkin seeds and Soy Feta
Dressing
1/4 cup fresh squeezed lemon juice
1 tbsp Umeboshi Vinegar
1 tbsp high quality honey
1 tbsp Dijon Mustard
good pinch sea salt
fresh cracked black pepper
3/4 Virgin Olive Oil
Combine everything but Virgin Olive Oil in a bowl and then stream in the oil
while whisking to combine everything. Let the dressing sit to combine all the flavors for 5-10 minutes. This will also help the Greens absorb it more easily.
Pour over your Greens and enjoy!
3. Sautee 'Em!
Several Leaves of Mixed Leafy Greens
(Black Kale, Green Kale, Mustard Greens, Fresh Basil, Sunflower Sprouts, Etc.)
1 Medium Sized Yellow Onion
1 Nori Sheet
1 tbsp chopped fresh ginger
1 clove chopped garlic
1 tsp Curry powder or savory spices (sage, rosemary, thyme)
1 tbsp Tamari
10 baby tomatoes cut in half
1/2 cup water
1 tsp Umeboshi Vinegar
1 tbsp Olive Oil
Sea Salt
Black Pepper
Sautee onion, ginger and garlic in olive oil until soft and translucent. Add curry powder or savory spices, sea salt and water. Break Nori sheet in. Add mixed greens and stir, coating leaves in water. Cover pot, raise temperature and let steam for 3 minutes. Add Tamari, Umeboshi, chopped baby tomatoes and sea salt and pepper. Stir to harmonize and serve.
4. Soup 'Em!
Green Miso Soup with Lemon and Dill
4 cups Water
2-3 Tbsp. of Yellow Miso
1/2 tsp ground ginger powder
3 leaves Green Kale chopped
(try also Watercress, Arugula, Mustard Greens, Basil Leaves)
Juice of 1 lemon
1 Tbsp. of fresh chopped Dill
Black pepper
1 green onion chopped finely
Bring water to a boil with onions and ginger. Lower temp to Medium and transfer a little water to a small bowl. Work in Miso Paste with two spoons and transfer back to soup pot. Add chopped Greens and let cook for 3-5 minutes. Add Lemon and dill and black pepper.
5. Grind 'Em!
Basil Walnut Pesto
1 Large Basil Plant de-leaved
1/2 cup walnuts
1 tsp Lemon juice
1/2-1 cup Virgin Olive Oil
Sea Salt
In a cuisinart add washed Basil Leaves and 1 tbsp lemon juice. Whir until cut into a paste. Add Walnuts and good pinch Sea Salt. Whir again until incorporated. Start processor and stream in olive oil until desired consistency. Season again with sea salt if needed. Add to Rice and Quinoa or serve with home made sourdough bread.