TIPS please,i need to eat more greens!

[chi-iris-73]

Hi everyone,i have noticed that i mostly like the sweeter recipes....
But i really need to eat more greens!!!!!!!!!!?

(I am not very crazy about them)

What recipes do YOU recommend....

I have got Alissa's book.

Maybe I can "hide"my greens in some sweet recipe.....:)


Iris.....:D

[GlimR]

One of the best ways is green smoothies....spinach is the mildest and you really can't taste them at all. For me it's lots of salads of infinite variety...I use a lot of spring mix blends. Sometimes I pulse it very quickly in the food processor to make a chopped salad...makes it taste a little different...kale salad is good and so are kale chips. If you have a smoothie and a big salad a day that's a great start.

[Maintime]

kale chips are tasty too

[Stina]

kale chips are tasty too

Rawaholic....ha ha ha!

[drolemil]

I second green smoothies and kale chips. Both are easy to make as well. :) If you want ideas/recipes though for green smoothies there is a Boutenko book called Green Smoothie Revolution which I find personally very helpful.

Also, for when you do want savory, try lettuce wraps. Guacamole on lettuce is one of my favorite meals.

And, if you ever making banana ice cream, make it "Christmas flavored" by throwing in a bit of fresh ginger, some cinnamon, and a handful of carrot greens. Add a date if you want it sweeter. Sooo good. :D

[AllergyGirl]

Alissa's spinach dip - I LOVE it with fuji apple slices dipped in it. It's also pretty great with celery sticks, bell pepper slices, cucumber slices, and zucchini slices. I'm sure it goes great with other things too, but so far I think that's pretty much what I've had with it. Taking a cucumber and scooping out the seeds, then filling the "hole" with the spinach dip and eating it like a sub is good. I've also filled hollowed out tomatoes with it, but that gets messy (although it's quite delicious).

[Dimond]

Add greens to everything. I use them in smoothies, puddings, apple sauce, cereal, soups, dips, salad dressing, etc.

[Stina]

For me, its green juices, green smoothies and green salads. An occasional shot of wheat grass juice at the hfs. I haven't mastered green soups. My magical personal formula is eating greens three times a day and a little bit of seaweed and as much fruit as I care for and I feel like a superhero.

[DawnD]

Those sneaky greens, they end up in everything. Dont forget the spirulina in your smoothie.

[chi-iris-73]

Thank you all!

I will deff try more wraps,that is for sure...I forgot about making them,just need to find a pate or spread I relly love....

I do love the salmon pate in alissa's book,although I add a bit more dill&seaweed to make me think about fish flavours....

I made this too often though...


So


Anyone tips for a pate/spread now?:D:rolleyes:

[DebB]

Anyone tips for a pate/spread now?:D:rolleyes:

This is my favorite that I've tried so far. It's Snowdrop's Ranch Dressing (http://www.rawfoodtalk.com/showthread.php?t=36267&highlight=snowdrop%27s+ranch). I put it on everything wrappable, even put it on pizza. It makes a great dip too.

I tweak the recipe a bit though:

2T vinegar
2T olive oil
2t salt
4 Medjool dates instead of agave nectar
Where she calls for the final 1/2t minced fresh dill - I actually put in 1/2 bunch. I *love* the extra fresh dill in there!

The amount of water you add determines how thick/runny it is. Sometimes I add more if it's for a salad dressing.

Delicious!
====================================

I just made Chef Tina Jo's Herbed Almond Cheese (http://cheftinajo.com/recipes/2010/08/almond-cheese.html#more) for the first time. It was my first attempt at making cheese and wow - it is so good!

===================================

(I actually made her pizza crust too - DELICIOUS! I will definitely add that to my favorites!) I'll post below because I have them all together in one file:

Spinach Nut and Seed Pizza Crust - chef tina jo

These pizza crusts are DELICIOUS! Individual pizza crusts are perfect any time of year! They're great for girls' night, boys' night or even family night! Add a banquet of toppings and let your guests create their own masterpieces! Everyone enjoys playing with their food! Got a kids' party coming up? These are PERFECT! Got leftovers from your last dinner? Try adding them to these pizza crusts - everything tastes better when it's on a pizza! The best part of these little beauties is their shelf life. You can store them in an airtight container for up to one month in the refrigerator or in the freezer for up to three months! This way you'll always have them on hand!

1/2 cup sunflower seeds, soaked for 6 hours
1/2 cup pistachio nuts, soaked for 6 hours
1/2 cup dry pistachios, ground into a fine meal
1/2 cup pumpkin seeds, soaked for 6 hours
1/2 cup brown flax seed, soaked in one cup of water for 6 hours
1/4 cup flax meal
1 cup spinach
2 medium celery stalks, chopped
2 medium green onions, sliced
1/4 tsp Himalayan pink salt
1 tsp garlic clove, minced
1 1/2 tsp dulse flakes
1/2 tsp Italian seasonings
1/4 cup water

Procedure
1) Place spinach, water, salt, garlic, onion, celery, dulse flakes and Italian seasonings into a food processor and blend until smooth.
2) Add the rinsed and drained sunflower seeds, pistachios and pumpkin seeds to the processor and pulse until they look like a course meal.
3) Remove the mixture and place it in a large mixing bowl. Wearing gloves, add the soaked flax seed, flax meal and pistachio meal and mix well by hand.
4) Measure 1/3 cup of mixture per pizza crust and place on a dehydrator teflon sheet. Using a flat metal spatula, spread mixture to form a round flat circle. Each crust should be 5 1/2 to 6 inches in diameter. You can fit 4 crusts to a sheet.
5) Dehydrate for 8 to 10 hours at 105 degrees. Then, flip the crusts onto a mesh dehydrator tray and remove the teflon sheet. Continue to heat at 105 for another 8 to 10 hours. The crusts should be dry and crisp.
6) Store in an airtight container in the refrigerator for up to one month or in the freezer for up to three months.
Servings: 10


Can spread with:

Herb Cheese and Italian Topping Pizza

The spinach, nut and seed crust on this pizza is absolutely splendilicious. The creamy herbed cheese with the added Italian toppings bursts with Old World Flavor. The best part about these individual pizzas - they are completely guilt free, gluten free and dairy free.
2 cups almond cheese (see almond cheese recipe)
1/2 cup parsley, finely minced
1/2 cup basil, finely minced
1 tsp dark miso
1/4 cup green onions, minced
1 tbs nutritional yeast
1 tsp garlic cloves, finely grated Topping
2 cups spinach
1 cup green olives, diced
1 cup black olives, diced
1 cup marinated artichokes, chopped
1 cup tomatoes, diced
Procedure

1) See recipe for spinach pizza crusts to create the base for these amazing personalized pizzas.
2) Place almond cheese into a mixing bowl then add parsley, basil, miso, green onions, nutritional yeast and garlic. Mix together with spatula.
3) Then simply build your pizza. Start with the herb cheese then add the spinach, green olives, artichokes, tomatoes and black olives. Serve and enjoy!
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Almond Cheese

Here's a simple, yet delicious recipe for almond cheese. Once you master this, the sky's the limit! There are so many wonderful ways you can incorporate herbs, spices and other nuts, seeds and even coconut into this basic recipe. Different nuts and seeds produce different flavors and textures. Pressing or dehydrating can also produce different textures. Remember, this is a living food and good for you, but it is rich, so be careful of the fat content.
Recipe:
2 cups almonds, soaked and sprouted
1/2 tsp probiotic powder
1 cup purified water
Procedure:
To prepare your almonds, place them in a bowl of boiling water and allow them to sit for 3-5 minutes. Test to see if the almond skin pops off easily. When it does, add some cool water to the bowl so the water temperature is cool enough to touch. Peel all the almonds then place them in a jar with cold water and allow them to sprout. This usually takes about 8-12 hours; when done rinse and drain them. You're now ready to make cheese!
Place the water and the almonds into your high-powered blender, adding more water if necessary to reach a creamy, smooth texture. Then add the probotic powder and quickly mix again.
Place the cheese mixture into a pint-sized strainer that has been lined with a cheesecloth. Make sure to allow several inches of the cloth to drape down the sides. Place the strainer on top of a shallow bowl and fold the cheese cloth over the top of the cheese. Now place a weight, such as a glass jar filled with water, on top of the cheese to help release the excess liquid. Keep your cheese in a warm (not hot) place for 8 to12 hours to ferment.
After the cheese has fermented, you can add any and all spices imaginable to create your own signature cheese. Then, just serve and enjoy! Your cheese may be stored in a airtight glass container for up to one week in your refrigerator.

http://cheftinajo.com/recipes/2010/08/almond-cheese.html#more

[chi-iris-73]

WOW,thank you SO much I really appreciate it!

I'll make it a.s.a.p!!:p

[Maintime]

if Deb recommends it, it has to be good. Another for my list! :)

[DebB]

if Deb recommends it, it has to be good. Another for my list! :)

What I actually like (love) best on the above recipes is Tina Jo's crust with Snowdrop's dressing (with all the dill at the end).

Then put pizza toppings or just use it as an open face sandwich. I had it for lunch yesterday with just the dressing, tomatoes and onions. So good.

And the pizza crusts store in the freezer, I don't even bother to 'thaw' them - I just take them out and use them. *Ü*

[walnutty]

I could live on this kale salad and be one happy camper!

Emerald Kale Salad

2 heads kale
1/4 cup olive oil
3 T. sesame oil
1/4 cup nama shoyu, soy sauce or tamari
3 cloves garlic, minced (I love garlic so I use 10 cloves!)
1/4 cup sesame seeds
A few drops toasted sesame oil

Wash kale and break into bite size pieces. Place kale pieces into sealable container with both oils. Shake container HARD to bruise kale. Add tamari, garlic and sesame seeds. Shake a bit more and eat.

This is a very addicting salad. I actually make a triple recipe and eat it all by myself over a three day period (til it would go bad).

Enjoy!

p.s. I use the curly kale. It is tough, but that makes it hardy and able to withstand days in marinade. It is very easy to chew once marinated.

[KaleMama]

I could live on this kale salad and be one happy camper!

Emerald Kale Salad

2 heads kale
1/4 cup olive oil
3 T. sesame oil
1/4 cup nama shoyu, soy sauce or tamari
3 cloves garlic, minced (I love garlic so I use 10 cloves!)
1/4 cup sesame seeds
A few drops toasted sesame oil

Wash kale and break into bite size pieces. Place kale pieces into sealable container with both oils. Shake container HARD to bruise kale. Add tamari, garlic and sesame seeds. Shake a bit more and eat.

This is a very addicting salad. I actually make a triple recipe and eat it all by myself over a three day period (til it would go bad).

Enjoy!

p.s. I use the curly kale. It is tough, but that makes it hardy and able to withstand days in marinade. It is very easy to chew once marinated.

This sound absolutely DELICIOUS:D!!! Thanks for the recipe. I will try it tomorrow night!

*hugs*