10 Delicious Ways to Eat Your Greens March 16, 2017
We’ve struck gold at the end of the rainbow with these drool-worthy green recipes.
Don’t get us wrong–we’re still big fans of eating the rainbow. But if there’s ever been a time to gorge on all things green, it’s now. And no, we’re not just talking about salads. In fact, there may or may not be a cocktail recipe down there somewhere.
1. Lemon Avocado Tartlets
The no-bake, better-for-you, mini tart has arrived. It’s called a tartlet, and we have a feeling you’re going to love it.
- For the crust:
- 1/4 Cup Unsweetened Coconut Flakes
- 1/2 Cup Chopped Almonds
- 1/2 Cup Pitted Dates (12-15)
- 2 Teaspoons Lemon Zest
- For the filling:
- 2 Large Avocados
- 1/4 Cup Honey
- 1 Teaspoon Lemon Zest
- 1/4 Cup Lemon Juice
- 2 Tablespoons Coconut Oil, melted
- Blackberries and Cranberries (for topping)
- Blend all crust ingredients in a food processor until a sticky paste forms. Press an even layer into bottom of lined muffin tin. Place in freezer to set.
- Blend all filling ingredients in a food processor until creamy.
- Spoon filling in each muffin slot and place back in freezer another 3 hours.
- Remove from freezer and let sit about 15 minutes. Top with berries before serving.
2. Shaved Brussels Sprouts and Quinoa Salad
With a tad bit of sweetness from the cranberries and honey, an irresistible crunch from the toasted pecans, a punch of protein from the quinoa, and a hefty load of fiber from the Brussels sprouts, this salad covers all the bases.
- For the salad:
- 1/2 Cup Quinoa, rinsed
- 1 Pound Brussels Sprouts, washed, trimmed, and thinly sliced
- 3/4 Cup Dried Cranberries
- 1/2 Cup Pecans, chopped
- 1/2 Medium Red Onion, chopped
- For the dressing:
- 1/4 Cup Lemon Juice
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Whole Grain Mustard
- 1 Tablespoon Honey
- Salt and Pepper
- Add rinsed quinoa to pot with 1 cup water and a pinch of salt. Bring to a boil, reduce to a simmer, and cook, uncovered, until water is absorbed and quinoa grains have sprouted, 15-18 minutes. Remove from heat, cover, and let sit another 5 minutes. Set aside.
- While quinoa is cooking, make dressing by whisking together all ingredients.
- Fluff quinoa with a fork and place in large bowl. Add shredded Brussels sprouts, dried cranberries, pecans, and red onion.
- Pour over dressing, toss to combine, and season to taste with salt and pepper.
3. Creamy Brussels Sprouts Soup
Is “obsessed” too aggressive of a word to describe our feelings about this soup?
- 1 Pound Brussels Sprouts
- 1 Medium Onion
- 1 Rib Celery
- 1 Clove Garlic
- 2 Tablespoons Butter
- 2 Russet Potatoes
- 1 Teaspoon Nutmeg
- 3 Cups Chicken or Vegetable Stock
- 1/4 Cup Cream (optional)
- 1 Baguette
- Trim off and discard stems of Brussels sprouts. Wash, then roughly chop and set aside.
- Peel and chop onion. Trim ends off celery, then chop. Mince garlic.
- Peel potatoes, then cut into cubes.
- Heat butter in a medium pot over medium-high heat. Add celery and onion. Cook, stirring frequently, until vegetables are soft, 3-4 minutes. Add garlic and cook until fragrant, 1-2 minutes.
- Add potato cubes, chopped Brussels sprouts, and nutmeg. Cook, stirring occasionally, about another 5 minutes.
- Add stock, bring to a boil, and let simmer until potatoes are tender, 15-20 minutes (depending on how big potato cubes are).
- Use a handheld immersion blender (or food processor) to purée soup. Stir in cream (if desired) and season to taste with salt and pepper.
- Serve with a slice of crusty baguette on the side.
4. Spinach Coconut Smoothie Bowl
Is it possible for a smoothie to taste like the summer? Because this tropical spinach and coconut smoothie has sunshine written all over it.
- 3/4 Cup Unsweetened Almond Milk
- 1 Frozen Banana
- 1 Cup Spinach
- 1/4 Cup Unsweetened Coconut Flakes
- Handful Ice
- Toppings (banana slices, kiwi slices, shredded coconut, granola)
- Blend together almond milk, banana, spinach, coconut, and ice until smooth, adding more almond milk if necessary.
- Pour in a glass or bowl, top with more fruit and coconut, and enjoy!
Just when we thought farro couldn’t get any better, our chefs prepared it risotto style, added bright green zucchini and asparagus, and topped it all off with crunchy walnuts and creamy Parmesan.
6. Avocado Rose Toast
It’s a thing of beauty, and no–it’s not as difficult as you may think.
Step 1: Cut avocado in half lengthwise, remove seed, and peel away skin. Thinly slice.
Step 2: Fan out slices in a u-shape (they should still be touching each other).
Step 3: Starting from one side, curl and fold slices in.
Step 4: Continue folding into a spiral until you have achieved a rose shape.
Step 5: Use a spatula to carefully transport from the countertop/cutting board to your favorite toast.
7. Green Veggie Couscous Bowl
Because our obsession with bowl-based dinners knows no boundaries, our chefs created this stunner of a meal using the simplest of green ingredients. But the best part? There’s basically no recipe. Flex your culinary muscles by following our suggestions or mixing it up with a variety of your favorite green veggies (think sugar snap peas, spinach, Brussels sprouts, edamame, etc).
- Couscous (but feel free to swap with quinoa or brown rice if gluten-free)
- Sliced cucumbers
- Steamed string beans
- Steamed baby broccoli
- Avocado slices rolled in sesame seeds
- Avocado pesto (made by blending together the flesh of 1 ripe avocado, 3/4 cup basil, 1/3 cup pine nuts, 2 cloves garlic, 3 tablespoons extra virgin olive oil, juice of 1 lemon, and a sprinkle of salt and pepper)
Korean cuisine perfected the art of the bowl waaaaay before snapping Instagram-worthy photos of your dinner ever became a thing. At its most basic, the dish consists of rice topped with a variety of veggies, proteins, and a fiery sauce. In this version, we load up on the green veggies (with a little orange, too) for a meat-free dinner of champions.
9. Cupcakes with Avocado Frosting
Step aside, chocolate. Avocado (which is clearly one of our favorite green foods) is taking center stage in the frosting world, and it’s making adults and kids alike omega happy.
- For the cupcakes:
- 1 Cup Flour
- 1 Teaspoon Baking Powder
- Pinch Salt
- 1/2 Stick Butter (4 Tablespoons), softened
- 1/4 Cup Brown Sugar
- 1 Egg
- 1/2 Cup Milk
- For the frosting:
- 2 Ripe Avocados
- 1 Lime, zested
- 2 Tablespoons Butter, softened
- 1 Teaspoon Vanilla Extract
- Pinch Salt
- 3 Cups Powdered Sugar
- 2 Tablespoons Lime Juice
- Preheat oven to 375ºF. Line muffin tin with paper.
- In a mixing bowl, combine flour, baking powder, and salt.
- Use a mixer to beat butter and sugar until light and fluffy. Beat in egg and milk.
- Slowly add dry ingredients to wet ingredients.
- Divide batter evenly and bake until golden brown, about 20 minutes.
- While cupcakes are baking, prepare frosting. Use a mixer to beat avocado flesh, lime zest, and butter until smooth, about 3 minutes.
- Beat in vanilla extract and salt.
- Slowly add sugar and mix on low speed until well incorporated.
- Add lime juice and stir to combine.
- If frosting is too thin, add more sugar. If too thick, add a splash of milk.
Although we originally created this recipe for Cinco de Mayo, we’d be more than happy to take a sip of the fresh and fruity cocktail on St. Patrick’s Day, too. Or any day, for that matter.
Keep the green love going with these two superfood matcha recipes.