KEEN ON GREENS
Go for greens and you really can't go wrong. In this video I show you how to make fresh green vegetables a big part of your daily diet - from sprouts to smoothies, to instant green drinks and kale chips. It's easier and tastier than you might think! (7:01)
Note: A better temperature for the kale chips than the 220 degrees Celsius I mention in the video (which tends to burn them!) is about 120 degrees Celsius or 250 Farenheit, for about a half hour. Or, if you have a dehydrator, you can use that instead to retain even more of the nutrients.
Sensational Salads and Dressing
One of my favorite ways to eat greens is in the form of a leafy green salad. I've been a salad fanatic and connoisseur for years, ever since I discovered the rewards of eating a high-raw diet. I love experimenting with different combinations of taste, texture and color.
The top one on the right is made with a mixture of rocket and mesclun leaves, basil, tomato, finely shredded red cabbage, sliced jicama, spring onions, snow peas and a blend of home-grown sprouts (like the ones I mention in the video above).*
The one below it is made with a variety of garden greens - Chinese leaves, spinach and mesclun, grated raw carrots and beetroot, avocado, sprouted seeds, sun-dried tomatoes and toasted pumpkin and sesame seeds.
My Favorite Dressing
This creamy vinaigrette can make even the plainest
greens-only salad taste great.
Simply combine the following ingredients in a Magic Bullet, food processor or other blender and serve:
1 clove garlic
1cm piece of fresh ginger root (peeled)
1T wholegrain mustard
3 T balsamic or cider vinegar
2 T tamari
4 drops Wisdom Naturals Lemon Drop stevia or 1t honey
1/2 C olive oil
handful of fresh parsley (optional)
1/2t freshly ground pepper
1t almond butter (optional - but it makes it really creamy)
* Incidentally, you can purchase cheap sprouting jars with strainer lids at iherb.com
These are my creamy vinaigrette salad dressing staples. (The rock in the front of the photo is a prized piece of "kitchen equipment" inspired by my Cambodian sister-in-law, Lada, who showed me how she uses one to smash garlic cloves on a chopping board to make them easy to peel!)