Greens are a key ingredient to optimal vegan health. Leafy greens are the epitome of clean eating and offer a bounty of nutritional riches, including iron, calcium, potassium, magnesium and vitamins K, C, E, as well as many of the B vitamins. Regardless of how much you love your kale or Swiss chard, eating them [...]
Image by delazon
Greens are a key ingredient to optimal vegan health. Leafy greens are the epitome of clean eating and offer a bounty of nutritional riches, including iron, calcium, potassium, magnesium and vitamins K, C, E, as well as many of the B vitamins. Regardless of how much you love your kale or Swiss chard, eating them at every meal can get tiresome. Here are a few ways you can sneak more greens into your daily diet.
Blend them. Whenever I make a smoothie, I always pack my blender to the brim with baby spinach. It has no flavor and, while it does change the texture, is an excellent way to start my day—salad in a glass! One of my go-to combinations is frozen banana; frozen cherries; coconut, soy or almond milk; a tablespoon of cocoa powder; a tablespoon of almond butter and a healthy dose of greens. Yum!
Juice them. I wish I juiced more. My juicer, an old Champion, is giant, and the process of dragging it out, juicing, and cleaning it, always takes me the better part of an hour. As a result, I do it much less than I should. But juicing is a fantastic way to get in a slew of greens in one (or two or three) gulp(s).
In your oats. Okay, this technically is a sea algae, not a green. However, Spirulina—which I add to my morning oatmeal—is a complete protein and the host of a plethora of other essential vitamins and nutrients. It smells a little swampy, but if you add a teaspoon or two to your morning oats it has no flavor.
In your soup. When I make soup from scratch, I always plunk a handful or two of greens in at the end. However, even if you’re just heating up a quick can of your favorite pre-made soup, adding a handful of spinach will amp up your green intake.
Bake them. Savory green pies are not a novel concept. My favorite savory green pie includes Swiss chard, raisins and pine nuts. However, my mother has a green pie recipe that is a dessert, not an entree. Say what!? I wish I could share the recipe with you all, but I don’t even have it—it’s under lock and key! But I do know that it is made with dates, kale and spinach and sweetened with maple syrup. Go ahead and create your own sweet green pie–that would be a fantastic contest, right?
How do you sneak in your greens? Do you have a sweet green pie recipe you’re willing to share?
Source: feedproxy.google.com
No comments:
Post a Comment