JUICED GARDEN GREENS
Green-vegetable juice is sweetened with fruit juices to make a wonderful, energizing morning beverage. A piece of ginger root adds a healthy kick and a bit of bite.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 2 glasses
Number Of Ingredients 8
Steps:
- Place all ingredients in an electric juicer and juice. Divide between two glasses and serve.
HEALTHY GREEN JUICE
Great healthy drink for detoxing after the holidays or whenever you have overdone it. Worth it to buy the organic celery, even if you buy conventional for everything else. Adjust fruit and veggie amounts to suit your personal taste. More apple equals a sweeter drink. Store any extra in a glass jar in the fridge for up to a day. Shake before drinking.
Provided by PageLeeNC
Categories Drinks Recipes Juice Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Process green apples, celery, cucumber, kale, lemon, and ginger through a juicer.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 36 g, Fat 1.1 g, Fiber 7.7 g, Protein 4.2 g, SaturatedFat 0.2 g, Sodium 95.2 mg, Sugar 18 g
GARDEN GREENS WITH CHOPPED EGGS AND WHOLE HERBS
Steps:
- Prepare an ice-water bath. Cover eggs by 1 inch of water in a small saucepan. Bring to a boil, remove from heat, and cover; let stand 12 minutes. Transfer eggs to ice bath until cool. Drain, peel, and coarsely chop.
- Meanwhile, prepare a new ice bath. Working in batches, blanch haricots verts in a pot of generously salted boiling water until bright green and crisp-tender, about 2 minutes. Transfer to ice bath until cool; remove. Return water in pot to a boil and blanch snap peas, in batches, until bright green and crisp-tender, about 1 minute. Transfer to ice bath until cool; remove. Cut snap peas in half and haricots verts into thirds.
- Whisk together anchovies, lemon juice, and sour cream in a bowl. Slowly add oil in a steady stream, whisking until combined. Season with salt and pepper.
- Divide spinach among plates and top with vegetables, eggs, and herbs. Drizzle with dressing, season with salt and pepper, and serve immediately.
GREENS WITH HERB DRESSING
Suggested by field editor Marian Platt of Sequim, Washington, this light, savory herb dressing is a refreshing topper for mixed salad greens.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a jar with tight-fitting lid, combine the first eight ingredients; shake well. Place the greens in salad bowl. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 102 calories, Fat 10g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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- Blend for a superfood smoothie. Let’s start with one of the most popular alternatives to salad. Smoothies offer a quick way to squeeze more nutrients and fiber into your diet.
- Stir-fry for a savory treat. After salad, this is how I most commonly prepare my greens — especially hardier varieties, such as bok choy, mustard, and kale.
- Roast for a smarter snack. The kale chip craze may be behind us. But roasting your greens remains an easy way to make your own crispy, healthy snacks.
- Simmer for a wholesome soup. If you’re not adding greens to your soups, you’re missing out! For example, this minestrone recipe just isn’t the same without Swiss chard.
- Roll for a healthier wrap. Some greens, such as Swiss chard, collards, and mustard, grow so large it’s like they were meant to serve as wraps. Try rolling up taco ingredients or tuna salad in your large-leafed greens.
- Process into pesto. Did you know that — in addition to the traditional ingredients — you can add greens to the processer when making pesto? I recommend trying kale or arugula.
- Grill for an unconventional barbeque. You might be surprised to learn that you can actually grill certain greens. This recipe suggests using kale, romaine, and radicchio.
- Get creative. When it comes to using your greens, there are many possibilities that don’t fall neatly into the categories above. You could make chard fritters, for example.
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