How many green things can I pick out of this meal? – humans under 12
How many green things can I put into this meal? – healthy humans
How many green things can I hide in this meal? – mums (super humans)
GREENS. ARE. EVERYWHERE.
Green powder, green tablets, green salads, green smoothies. Some greens are better than others, obviously... *cough*... Vibrantea. But what’s the deal? Do I need all the green stuff? What should I do with the green stuff? Will I even like the green stuff?
Green supplements such as powders and tablets can be great, but watch out for nasties. There’s not a whole lot of point shoveling green powder into your smoothie if it’s full of preservatives and artificial sweeteners. Always read the ingredients before you buy; food labels are your friend. The greatest tip when it comes to supplements (and, well, life) is if you can’t read it – don’t eat it. I’m talking about the long scientific names of additives, preservatives and chemicals, and all those confusing numbers and codes. Keep things natural.
Adding greens to your morning smoothie is an excellent idea. Doing so balances out the pH of the smoothie. Having only fruit and milk makes it extremely sweet and acidic which can be hard on the tummy. Incorporating a handful of spinach or a couple of spoons of spirulina or a good quality greens powder will not only skyrocket the amount of nutrients but it will make the overall smoothie more basic (the opposite to acidic… not uncool).
Salads are boring (personal but popular opinion), which is why you’ve got to make them fun and filling. Green salads are so great for you it’s a joke, and adding extras will help you sustain a healthy diet. Think roasted veggies, wholegrains, seeds, nuts, avocado, herbs and spices. If food isn’t fun you won’t want to eat it. Starting with a basic (uncool) green salad such as spinach leaves, lettuce and cucumber can be a foundation for a lot of great, healthy meals - you just need to get creative to make your salads sexy!
Recipe: My Favourite Green (but not really) Super Easy Salad
- 1 handful of mixed green leaves
- 1 potato
- 1 small sweet potato
- 1 carrot
- 2 tbsp rice flour
- ½ cup cooked red quinoa
- ½ cup coconut oil
- Pink Himalayan Salt – to taste
- Mixed herbs – to taste
- 1 tsp tahini
- 2 tsp sesame oil
- 1 wedge of lemon juice
- Boiling water
- Firstly preheat the oven to 200°C. Make sure the oven is on bake (as opposed to fan bake) so you get both top and bottom heat.
- Peel and wash the potato, sweet potato and carrot and cut up into bite sized pieces.
- Put the pieces into a bowl and toss with ¼ cup of melted coconut oil. Add rice flour, salt and mixed herbs and toss until completely covered.
- Put the remaining ¼ cup of coconut oil into a roasting dish and put the vegetables in. Put into the oven for 1 hour or until crispy and golden brown on the outside.
- Now make the dressing. Put one teaspoon of tahini paste into a ramekin sized bowl. Pour over enough boiling water to loosen up the tahini so it is runny and more to the consistency of a dressing. Add 2 tsp of sesame oil and the juice of one wedge of lemon. Mix, mix, mix.
- Now serve! Put the mixed leaves in the bottom of a bowl followed by the red quinoa. Pour the dressing over the salad now to avoid making the roast vegetables soggy. Now put the roast vegetables of top and there it is. A not-so-basic salad.
With love from Kristy West, Vibrantea Ambassador