Posts Tagged ‘greens’

Tasty Tuesday: Raw Vegan Spinach Dip

Tuesday, November 13th, 2012

I am almost always looking for new ideas of what do with greens…as much as I love green smoothies and kale salads, a little variety is definitely nice when it comes to eating healthy. I am in the home stretch right now of a two week cleanse where I learned some great new recipes and ideas for incorporating greens into our meals. One of my favorite new snacks is this raw, vegan, spinach dip**. It is a super duper quick snack, taking less than 5 minutes to prepare. Basically you throw the following ingredients in a food processor for a few minutes and voila, delicious and nutritious spinach dip!

Ingredients:

3 cups of fresh spinach

1 large avocado, pitted

juice from one lemon

1 clove of garlic

small sliver (approx. 1/8 teaspoon) of fresh peeled ginger*

sprinkle of curry*, cumin*, and salt

dash of cayenne pepper*

* these are intense flavors, especially when used in raw foods…a little goes a long way!

Directions:

Mix all ingredients in food processor until smooth. Serve immediately with raw veggies or flaxseed crackers.

ENJOY!

-Sarah

**recipe shared courtesy “The Conscious Cleanse” **

Silent Saturday: Green Goodness Breakfast Smoothie!

Saturday, September 22nd, 2012

I might have made today’s green smoothie a tad too thick, lol! It was seriously like mud….but oh so ymmy! My 18month old drank 3 cupfuls! 🙂 Ingredients? Hemp seed, flax seed, spirulina, spinach, mango, coconut milk, and juiced carrots and oranges.

 

Green Smoothies are a GREAT way to start your day!

-Sarah

 

Tasty Tuesday: Homemade Vegetable Broth

Tuesday, June 19th, 2012

I started making my own vegetable broth about a year ago. Each time I make it I’m still pleasantly surprised at how simple and delicious it is. Another added bonus is that it is cheaper than store bought varieties and uses virtually no packaging making it an economical and ecological alternative. Also it is hands-down ten times tastier than canned or boxed vegetable broth. Here’s a super basic recipe to try however you can honestly use just about any assortment of veggies and it will turn out fine. In fact making broth is a great way to use up veggies that are about to spoil because you can easily freeze the broth for later. Hardly any prep time is required since the veggies need very little chopping. You can also leave the skins on the onions and potatoes, however if you want to consume the cooked veggies, it’s better to remove them in advance.

Ingredients:

3 to 4 (or more according to taste) bulbs of garlic

2 onions (quartered)

1/2 bunch of celery

4 carrots

4 potatoes (any variety, including sweet potatoes)

1/2 bunch of cilantro and/or parsley

2 bay leaves

8-10 whole peppercorns

1 tablespoon salt (more or less to taste)

*The above list of ingredients is for a very basic broth. You can add leeks, mushrooms, turnips, greens, herbs, or whatever else you have on hand to your broth and it will be equally delicious! 🙂

Directions:

Place all veggies in large stock pot. Fill water to completely cover the vegetables. Bring to a full boil. Reduce heat and allow to gently simmer for about an hour. Strain vegetables (can be discarded or consumed) and enjoy! It’s really THAT easy.

-Sarah

Tasty Tuesday: Garlicky Kale

Tuesday, January 10th, 2012

Winter Garden Kale

This recipe is inspired by my winter garden kale that is ready to harvest!  If you like garlic and are looking for an easy, tasty way to increase your intake of greens, I think you will enjoy this recipe. This is one of my favorite ways to prepare kale (adapted from a recipe in Vegan with a Vengeance).

Ingredients:
5 cloves of garlic, thinly sliced
olive oil
1 bunch of kale, rinsed, stems removed, and chopped
salt and pepper to taste
lemon wedges
hemp seed

Directions:
Saute garlic in olive oil for 2-3 minutes. Add kale and a few drops of water. Cook for approximately 5 minutes stiring frequently to completely coat kale with the garlic and olive oil. Remove from heat and add salt and pepper to taste. Sprinkle with hemp seed and serve with a lemon wedge. You can serve this as a side dish or over a serving of quinoa for a heartier dish.  Enjoy!

Garlicky Kale served with a Tahini dressing (recipe coming soon!)

What’s your favorite way to serve kale? Would love to hear from you!

-Sarah

PS. Tomorrow’s post will be part 1 of the birth story of my first son as mentioned in a recent post about Healing from Traumatic Birth.