"Eat Your Greens!" - Three Green But Yummy Recipes

By Vanessa

Source: http://bwog.com/tag/going-green/

You've all heard that before. That eating your Greens are beneficial for your health and diet.

But it's all true! Eating your greens is great not only for your body but it's also good for your mind. 

Benefits of Greens

1. They are a great source of antioxidants and vitamin A, C and E, which boosts your immune systems and protects you from viruses.
2. Low in calories. This is perfect if you're trying to lose weight and balancing what you eat, as dark leafy greens contain plenty of water and chlorophyll.
3. Contain good carbs. Carbs in green foods are much more complex and provide plenty of fibre to your body, which keeps you fuller for longer and converts less into sugar and fats. That means you'll eat less food but with all the necessary nutrients you need.
4. Helps improve mood swings! Green plant-based food provide sources of magnesium, calcium and iron, which are needed to improve your energy levels, fights headaches and anxiety, and improves your sleep.

Now you know some benefits of greens, here are ways to include them in your diet.

Source: 
http://www.greenkitchenstories.com/big-love-december/

Breakfast/Snack

1. 'Wake Me Up' Kale and Apple Juice

Feeling bogged down and heavy from last nights feast? Don't feel like eating breakfast? Try this Kale and Apple juice that will spring you back to life and make you feel prepared for the day.

What you will need:

- 2 cups of Kale, stems removed

- 3 slices of peeled lemon

- 2 large washed apples (red or granny apples) or 4 small apples

- 1 inch peeled fresh ginger

- 1 cup of water*

* If using a blender, you'll need water to make the juice.

Directions:

1. Wash the kale, apples and ginger before making the juice to rid any pesticides or dirt from the fruit and vegetables.
2. Chop and dice the apples to make the juicing process easier for the machine.
3. Use a juicer or a blender*

* Using a juicer: Simply add all the ingredients into a juicer and give it a taste.

If you don't have a juicer, a blender will work just fine, the only difference is the texture. The kale will leave behind pulp, making the juice chunky.

* Using a blender: Quick tip is to add the water before all the ingredients to create a vortex that will help pull in all the ingredients when blending. Also use the pulse option first to chop all the ingredients and slowly increase the speed levels of the blending options.

> Add in the fruits before the greens to prevent the fruit from getting stuck from the pulp

With left over pulp, you are able to drink with the juice, save it for later to eat as a snack or create kale patties. Click here or go to the end of the post to watch how to make left-over pulp veggie patties!

Source:
http://amagpiestale.com/2014/05/18/fig-and-pomegranate-salad/

Lunch
2. Mediterranean Fig and Pomegranate Salad
This isn't just your ordinary bland salad. It's full of juice, sweetness and high sources of anti-oxidant vitamins. Give this a try and you'll never want to go back to boring old Caesar.

What you'll need:
- 2 to 3 Figs
- Your choice of green salad leaves (spinach, rocket, lettuce or watercress)
- Half a pomegranate
- Balsamic vinegar
- Extra virgin olive oil







Directions:

1. Wash green salad leaves and figs thoroughly with water
2. Cut each figs into 4 to 6 equal pieces
3. In a separate bowl, open up the pomegranate and remove the white membranes
4. Add both the figs and pomegranate on top of the salad greens
5. Drizzle extra virgin olive oil and balsamic vinegar lightly on top of the salad
6. You're done! Enjoy this delicious salad!

You can also add some extra ingredients including walnuts, cottage cheese or olives to this plate to add more flavour. Deliciously healthy and you'll want to go back and make more.

Source:
http://www.dessertnowdinnerlater.com/2015/03/creamy-pesto-alfredo-fettuccine/

Dinner

3. 'Hello Pesto' Creamy Pesto Fettuccine

Make yourself an appetite for some deliciously creamy, cheesy, full of flavour pesto pasta. Scoot over tomato-based fettuccine and hello pesto.

Just looking at that picture makes me want to have pesto right now!

(This recipe is the base of the dish, after the recipe extra ingredients you can add will be listed)

What you will need:

- 400g fettuccine pasta (or any pasta of your choice)

- Basil Pesto sauce

- Alfredo sauce (or learn to make your own from scratch here)

- 1/3 cup grated parmesan cheese

Directions:

1. In boiling water, cook the fettuccine in a saucepan until tender (follow packet instructions if needed). Once cooked, drain the pasta and keep 1/4 cup liquid.
2. Place the fettuccine in a pan over medium-low heat with the 1/4 cup of liquid.
3. Add the alfredo and pesto sauce together into the pan. Stir and cook for 1 to 2 minutes until heated.
4. Dish up your fettuccine into serving place. Sprinkle parmesan cheese on top.

Extra ingredients you can add:

 Broccoli,    - Green onions,    - Chicken,    - Asparagus

- Mushrooms,    - Bread to serve with pesto,    - Sun dried tomatoes,    - Prawns

Source:
http://www.cosmopolitan.com/food-cocktails/a6923/matcha-recipes/

Dessert

If you're looking for some delicious green desserts, check out these links below for awesome recipes. What do you mean desserts aren't healthy? But it's 'green', so it must be 'healthy'. 

• Green Tea (Matcha) Desserts
• No Churn Green Pistachio Ice Cream
• Green Tea Crepes

'How To Make Veggie Burger from Juice Pulp!'

Source: https://www.youtube.com/watch?v=eWTq_JLRRXM

HAVE A GOOD THURSDAY & HAPPY EATING!