Green is our favourite colour, so think of this as either a belated St Patrick’s Day post, a way of remembering one of our favourite running songs (Just Be Good To Green by Pro G and Lily Allen puts a spring in our step) or a tribute to our favourite Friend, Rachel.
We decided to share a few of our favourite green recipes with you and invite you to share your own in the comments below!
This super snack is a must for us whenever we are entertaining as it’s so quick and a surprising crowd pleaser. Ditch the crisps and serve this instead, we are yet to meet a guest we haven’t converted!
Simply grab a few handfuls of kale, remove the stalks and lay on a baking tray. Coat in olive oil but not too much – I use a lid’s worth – then massage this in for about 30 seconds until you feel the kale wilting. Sprinkle with salt and chilli flakes and bake for 10-15 minutes on about 200 degrees until it crisps up then tuck in!
The Hulk smoothie bowl
Created this very morning after my 7.30am meeting was cancelled and I found myself with the gift of time, this is a tasty way to get your greens in early doors to power you through to lunch. Serves 1.
- 1 cup spinach
- 1/3 large avocado or 1/2 small
- 1 frozen banana (I peel and chop before freezing for easy speedy use)
- 1/2 tsp cinnamon
- 1 tsp spirulina (will work without this but if you have any it’s great for protein and vitamins)
- 1 tsp honey
- 1/2 cup almond milk
Blitz it up in your blender, adding extra milk/water to your preferred consistency but the point of the smoothie bowl is that it’s thicker than your average smoothie so you can eat with a spoon.
- Cacao nibs
- Toasted coconut chips
- Bee pollen
- Chia seeds
- Fresh or frozen fruit
- Crushed nuts
Detox green soup
We sometimes knock up a batch of green soup on a Sunday for a quick Monday lunch after an indulgent weekend, makes you feel back on track instantly and all those vitamins do wonders for your sad Monday carbface. Great for 5:2 fast days too.
This is a fairly vague recipe because you can throw in whatever greens you have but should provide a decent springboard for your souper creations.
- 1 head of broccoli (florets and stalk)
- 3 cloves garlic
- 1 cup of frozen peas
- A couple of handfuls of spinach (add the whole bag if it needs using up)
- 2 tsp cumin
- 1 tbsp Bouillon/veg stock
- 1 can chickpeas
- Juice of 1 lemon
- 500ml – 1 litre water (enough to cover veg)
Fry the garlic, broccoli florets and cumin for five minutes to soften then add the stock, spinach, peas and chickpeas and warm it all up for another five minutes. Blend in your food processor/blender, add salt and pepper to taste then squeeze the lemon in before serving.
Kale and avo salad
Now you’ve perfected your kale massaging technique you can use it to whip up this game changing salad. A lofty claim but I think this dressing might sway even the most ardent of green haterz.
Serves 2 as main or 4 as side
- 1 x 200g bag kale
- 1 avocado, chopped
For the dressing:
- 1 tbsp tahini
- 1 tbsp soy or tamari (gluten-free version)
- 1 tbsp apple cider vinegar
- Juice of 1 lime
Pour the dressing ingredients into a mug and whisk up with a fork until smooth, then pour onto the kale (I don’t remove stalks as I don’t mind them but you can). Massage in for about a minute – important because it breaks it down and absorbs the flavour of the zingy dressing. Keeps in the fridge all week, add avo to serve plus anything else you like – pomegranates, goji berries, roasted sweet potato or cooked quinoa are my usuals. This is a regular feature on my Sunday batch cook list for work lunches and evening sides.
Super spirulina smoothie
- 1/4 cucumber, chopped
- Handful of spinach
- 1/2 banana
- 1 tsp spirulina
- 1 tbsp almond butter
- 1 tsp honey/agave/maple syrup
- 1/2 – 3/4 cup almond milk
Whizz up in a blender, add liquid to your preferred consistency.
We’ve adapted this BBC Good Food recipe to be vegan-friendly. Perfect with courgetti, soba noodles or wholewheat spaghetti, it can also be great on homemade pizzas or as a dip for SP wedges.
- 85g pine nuts (toasted for a few mins in a dry frying pan)
- 3 garlic cloves
- 100ml olive oil
- 85g kale
- 1 tbsp nutritional yeast
- Juice 1 lemon
Simply blitz all ingredients in a food processor until it forms a paste, season to taste.