Everybody's talking about that funky, neon green shake that McDonald's blesses us with every St. Patrick's Day. Apparently, people like my Little Brother are even trying to make their version at home, to keep with the 43-year-old, Irish-American tradition of green-shake eating whilst sparing themselves a trip to the supersized burger-and-fries mega-chain. While there are already plenty of recipes out there, most of them requiring a lot of emerald food coloring, so I've got a solution that will get you the green naturally (unlike the crazy leprechaun wig that I'm currently wearing!) and deliciously! I even surprised myself!
1/2 cup coconut cream, really cold, but not frozen
1/4 cup mint leaves, washed
1 1/2 cups raw baby spinach leaves, washed
1/2 cup raw parsley leaves, washed
1/2 cup dandelion leaves, washed
1 frozen banana
1 large, ripe pear, washed and cored
1/2 cup ice
Put all the ingredients in the blender, blend on high until delicious!
The first time I had this lovely winter soup was many years ago, and I haven't had it since. That is until we were looking for something to do with our autumn decor a few weeks ago - after freezing 48 cups of pureed pumpkin, we needed to find some pumpkin recipes!
The sweetness of the pumpkin and coconut milk balances nicely with the curry spices and red pepper flakes.
Those of you averse to coconut milk (which I find hard to imagine, but there are some!) can leave it out completely for a thicker soup, or use a milk or cream substitute instead. The original calls for a dollop of sour cream, but it's not necessary if you're trying to stay away from dairy.
Don't forget the pumpkin seeds!
large saucepan or pot
1 medium yellow onion, chopped
4-5 garlic cloves, crushed
1/2 stick butter or 1/4 cup butter substitute
1 tsp curry powder
1/2 tsp salt
1/4 tsp coriander
1/4 tsp crushed red pepper flakes
3 cups vegetable broth
1 15 oz can pumpkin (or 2 cups pureed pumpkin
1 cup coconut milk or even better, (coconut cream!)
Chipped fresh chives or cilantro
Toasted pumkin seeds
Saute the onion and garlic in the butter in a large saucepan or pot until the onion is tender.
Stir in the curry powder, salt, coriander and red pepper flakes. Cook for one minute, stirring occasionally.
Add the broth and mix well. Bring to a gentle boil.
Boil for 15 to 20 minutes, stirring occasionally.
Stir in the pumpkin and coconut milk. Cook for 5 minutes, stirring occasionally.
Process the soup in batches in a blender until creamy. Ladle the warm soup into bowls.
Top each serving with a dollop of sour cream (if desired - skip if dairy free) and sprinkle with chives, cilantro and/or toasted pumpkin seeds.
I was hooked on this refreshing Mediterranean delight at first taste, courtesy of Boyfriend's Aunt Tia. I don't think there's anything as fresh and delicious as this tabbouleh salad recipe on a hot day. It's a snap to make, especially if you're feeding a crowd, which Aunt Tia often is!
Big salad bowl
1 cup burghul (cracked wheat), cooked according to package instructions, drain and allow to cool to room temperature
2 large tomatoes, diced (or you can 1/4 2 cups of cherry tomatoes, too)
1 bunch green onions
1 big bunch of parsley (or two, the more green, the better!)
1/2 bunch mint, chopped
1 large cucumber, diced
1/2 cup olive oil
juice of three lemons
1 tbs salt
1/2 tsp pepper
1 clove garlic (more if you love garlic!)
Place burghul in a large bowl. Add all chopped vegetables and mix well.
Add oil, lemon juice, salt, and pepper and mix again.
Allow burghul to soak and absorb the juice for about an hour.
Serve chilled over lettuce, or with hummus and pita, as shown. Top with feta cheese if desired.
This summer's salad of choice! I sampled this at Trader Joe's recently, and we've been making it several times a week ever since. As much as I love my arugula, spinach, and mixed greens, this Romaine-lettuce based salad is a refreshing break from my standard salad choices! The artichoke antipasto and sundried tomatoes make it no-dressing-required simple, too!
Big salad bowl
4 Romaine hearts, leaves washed and chopped
1/2 cup chopped sundried tomatoes
1 cup Artichoke Spread (I used Trader Joe's Artichoke Antipasto)
3 large red bell peppers, sliced into strips
3 cups pea shoots or microgreens
1/4 cup cilantro leaves
Mix lettuce and artichoke spread in a bowl, coating lettuce.
Boyfriend and I have been working on this one for a while - he likes to spice lots of foods this way, and I like making use of all the parts of of a veggie in my recipes. Here we use the radishes and the tops together for a variety of textures and flavors. Chickpeas add umami, as well as protein and further texture to this vegetarian dish. The dollop of creamy yogurt tones down the spiciness a little while adding another layer of flavor, texture, and a multitude of other health benefits. Turmeric offers tons cancer-fighting properties and lots of anti-oxidants, and spicy foods are full of antioxidants, too.
Enjoy the healthy, ethnic spicy-liciousness!
large saute pan
2-3 bunches washed radishes, greens cut off (save!), bulbs sliced into bite-size pieces
I couldn't be happier to get back into the swing of green since the sugar-laden holidays with a warm bowl of savory soup! This is my go-to soup this winter - I saw a version of it in Sunset magazine, then had a bowl of something similar at one of my favorite restaurants, the fabulous Full of Life Flatbread, a couple of weekends ago. Seems like wintery greens are on everyone's menu!
Keep in mind that you can mix it up by using different kinds of kale - I don't have a favorite, I'm still trying them all. You can also add some cooked veggies like carrots, squash or potatoes, depending on your taste. I occasionally usually have mine with a thick piece of toast to dunk in the broth. Mmmm...
Despite the fact that kale is packed with enough vitamin C, A, K and B6 to make it a nutritional powerhouse, not to mention cancer-fighting properities, magnesium, copper, potassium, iron, manganese, and phosphorus (that's a mouthful!); people still can't get past the bitter taste of raw kale. Not to worry - sauteing for just a few minutes with garlic and onions subdues the flavor, and before you know it, you'll be be a fan of this queen of greens!
large saute pan, large pot
2 bunches kale (any kind), washed and sliced thinly, crosswise
1 large (or two medium) yellow or sweet onion, peeled and cut into thin strips
~4 tbs olive oil
2 - 2.5 quarts vegetable broth
3 cups cooked white cannelini (white or Great Northern) beans, or 2 15oz cans (rinsed)
6-8 cloves garlic, peeled and chopped
1/2 tsp red chili powder
1/2 tsp black pepper
1 tsp paprika
1 tbs sage leaves (dried sage is fine, too)
Heat broth in large pot over low heat.
Heat 1-2 tbs olive oil in saute pan to medium heat, add onion and cook until they start to brown, add oil as needed.
Add a bit more olive oil and garlic. Cook until fragrant, about 2 minutes over medium heat. Be careful not to burn or brown the garlic.
Add a bit more olive oil and kale and move around the pan until it starts to soften, about 3-5 minutes. Cover and turn off heat.
When broth is simmering, add beans and other ingredients. Stir to incorporate ingredients together in broth. Add more broth (or water) if needed to cover all ingredients. Bring to a simmer again, test greens for tenderness before serving.
Season more to your desired taste.
NOTE: One recipe I came across suggested to remove the ribs and stems of the kale, I usually keep them. Some varieties might be a little tough for some tastes, so use your discretion.
Keeping my theme of making your holiday meals healthy and unique, this recipe is delightful new take on fruit salad. The colors are magnificent and the flavor is fantastic! The sweetness of the persimmons are well balanced with the oil in the pecans and the tart pomegranate seeds making this dish a tempting treat for your tastebuds!
In the spirit of the upcoming holiday season, I've come up with a few side dishes to accompany your Thanksgiving turkey or Tofurkey, whatever your preference.
I'm starting you out with this delicious red cabbage recipe that is as tasty as it is beautiful! The red cabbage turns a gorgeous shade of purple and boasts a richer more robust flavor than green or white cabbage, so it's my pick for adding some festive color to your holiday table.
It also turns out that cabbage have health benefits to spare, because they're packed with antioxidants and tons of anti-inflammatory compounds. They're also rich in glucosinolates, therefore putting on a list with other cruciferous vegetables that get a thumbs up for cancer prevention.
large saute pan
1 small head cabbage, 2 1/2 lbs.
2 tbs olive oil
2 cloves garlic, chopped
salt and pepper to taste
3 tbs caraway seeds
Cut the cabbage in half and with the cut-side down, slice ias thinly as possible around the core. Discard the core.
Heat a small skillet and toast caraway seeds until they start to pop, about three minutes. Set aside to cool.
Heat oil in a large saute pan over medium-high heat. Add the garlic and heat until fragrant.
Add cabbage and saute for about 10-15 minutes, stirring uccasionally, until the cabbage is tender and begins to brown. Don't overcook to ensure health benefits. Season to taste, top with caraway seeds, and serve warm.
This simple recipe is tasty and hearty, an appropriate meal as we head into the cooler months of fall and winter. Boyfriend and I made it for dinner this evening in under an hour and plan to have the leftover portion for breakfast in the morning with one of our fabulous fruit and green smoothies! This recipe can easily be made dairy-free with milk and cheese alternatives - we used almond milk and soy cheese.
10" oven-safe skillet or baking dish
4 cups cubed baby red potatoes
2 cloves garlic, minced
1 cup chopped green onions, white and green parts
1 cup sliced fresh mushrooms
1 cup milk (we used almond milk for non-dairy, soy would work, too)
1/2 cup cheese (we used soy cheese for non-dairy)
salt and pepper to taste
1 tsp dried, crushed oregano leaves
1 tsp dried, crushed sage leaves
Preheat oven to 350 degrees.
Place potatoes in a medium saucepan with enough water to cover. Bring to a boil and cook about 10 minutes, until tender but firm. Drain.
Heat 1 tablespoon oil in a skillet over medium heat, add mushrooms, cook about 5 minutes or until mushrooms start to brown.
Add a bit more oil and garlic, cook until garlic becomes fragrant, stirring into the mushrooms. Remove from heat - set aside in a bowl.
Layer the potatoes in the bottom of the baking dish or oven-safe skillet. Evenly layer the other ingredients: mushroom and garlic mixture, then cheese, then green onions. Add a little salt and pepper in each layer (or as desired).
In a small bowl, whisk the milk and eggs until fluffy. Mix oregano and sage into mixture at the end.
Pour the egg mixture into the skillet over the other ingredients.
Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.
Wait! Come back! Greens are good! They're packed with enough antioxidants guaranteed to put a pep in your step in addition to tasting great in this delicious smothie. Not to mention Green is in thing, you know, and will you look at that color!
My own concoction contains lots of parsley, which is zesty, but has coveted tumor-fighting properties for a cancer warrior like myself. I add enough fruit to tone down the spice of certain greens, and you're welcome to adjust to your liking, but be warned that too much fruit just makes it another sugar-laden fruit drink. Kris Carr, Wellness Guru and Crazy Sexy Cancer Chick, recommends sticking to a 1/3 fruit to 2/3 veggies rule to keep your sugar intake balanced with everything else. This recipe reflects that, but you may have to adjust to your personal taste.
Go on and get your GREEN on!
1 orange, peeled and quartered, seeds removed
1 frozen banana, peeled and chopped in to 1 in. pieces
1 cup cubed fruit, such as apple, pear, mango, pineapple, fresh or frozen (no-no-not canned!)
1-2 cups of rinsed greens, such as arugula, parsley, mixed herbs, cilantro, baby romaine, kale, or spinach (I try to do different combos)
1 small, washed and cubed zuchinni or cucumber
1 tbs chia or ground flax seed, if desired (will thicken the smoothie and provide extra protein)
Put banana and orange in blender, blend until juicy and mixed.
Add greens and blend until GREEN!
Add the rest of your fruit, veggies, and flax or chia (if desired), blend until smooth.
Add a bit of water or ice if too thick.
Enjoy the deliciousness and health benefits daily!
Please tweak to your taste, and remember that some combinations of greens are better than others. I know some people are averse to cilantro, even though I find it quite scrumptious! And raw kale is not for everyone, so if you're not sure about something, go light on it at first, so you don't ruin a whole blender full of fruit!You can keep the smoothie refrigerated for up to a day, but it's best enjoyed right away.