I can’t think of a better day than today to increase your greens. What exactly are classified as leafy greens? All of these delicious foods:
- Spinach
- Kale
- Swiss Chards
- Collard Greens
- Arugula
- Romaine
- Mixed Green Lettuce
- Broccoli
GREENING up your diet will not only help increase your energy, clear up your skin & give you strong bones, but they will help you fight disease, & balance your hormones. Why WOULDN”T you boost these magical beauties??
Here are 2 yummy recipes to get you started:
Warm Kale Salad with Roasted Veggies
Use whatever veggies you have on hand!
Ingredients:
I small yam or sweet potato, peeled and cubed
1-2 large carrots, peeled and cut into chunks
8-10 small beets or 4-5 large, peeled and cubed
1-2 cups of brussels sprouts, washed, stems trimmed and sliced lengthwise
5-6 garlic cloves, peeled and cut lengthwise
1 onion, peeled and loosely chopped
2 cups of kale, de-stemmed, washed and chopped finely
1/2 cup pecans, pan toasted at low heat
1.5 -2 tbsp coconut oil
3 tbsp balsamic vinegar
salt & pepper to taste
To prepare:
Preheat oven to 450F. Melt oil, and toss with all veggies except kale in a roasting pan or 9 x 11 dish. Roast for about 35-40 minutes, stirring occasionally.
Remove from oven, and pile the kale on top. Put back in oven for 10 minutes, stirring once to toss kale and veggies.
Remove from oven again and toss with the balsamic, and salt & pepper to taste.
Serve in bowls topped with some toasted pecans. Add some brown rice or quinoa for a really comforting meal!
Garlicky Sauteed Greens with Cannellini Beans
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar
To Prepare:
Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.
Serve with brown rice for a yummy vegetarian meal!
