The search for healthier habits and food has been increasing more and more for past years. People are more interested in having their eating habits according to a balanced diet full of fresh and green food and all the benefits they bring to our body.
No matter how healthy your diet is, it will consist of acidic foods like red meat, peanuts and milk, and our system needs to have a balanced pH. That’s when green vegetables come along. They’re alkaline and help balance the acid we ingest and the better balanced the pH, the higher our resistance for diseases, better looking skin and healthier organs.
Not only that, green food is also a great diet to the healing of the Anahata chakra, the heart chakra that regulates how we love and are loved.
With high concentration of antioxidants that increases our immune system, these foods are also low in calories, have a lot of vitamins and contain nutrients like iron and zinc.
To help you add these super foods to your diet, we’ve enlisted a few recipes using green vegetables that will make you crave it even more. Check it out.
- ½ head of broccoli
- 1 cup of fresh flat leaf parsley
- 1 avocado
- 2 ripe bananas
- 1 lemon juice
- 2 pinches of sea salt
- 12 oz of almond milk
- 2 cups of ice cubes
Add everything in the blender at high speed until smooth and serve right away.
Parmesan garlic green beans
- 2 tablespoons of extra virgin olive oil
- 2 teaspoons of minced garlic
- 1 egg beaten
- ½ teaspoon of garlic salt
- 12 oz of fresh green beans
- ⅓ cup of grated parmesan cheese
- Preheat oven to 425ºF
- In a large bowl, whisk the oil, garlic, egg and salt together.
- Toss in the green beans and coat well. Sprinkle the parmesan and toss a little bit more to have it all over the green bean.
- Place evenly on a greased baking sheet and bake for 12-15 minutes or until golden.
- To have a crispy parmesan garlic green bean, heat for a couple of minutes under the broil.
Greek broccoli salad
- 1 large bunch of broccoli (about 1 ¼ pounds), florets removed and sliced into small, bite-sized pieces
- ⅓ cup roughly chopped sun-dried tomatoes*
- ¼ cup chopped shallot or red onion
- ¼ cup crumbled feta cheese or thinly sliced kalamata olives
- ¼ cup sliced almonds
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup or agave nectar
- 1 clove garlic, pressed or minced
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt, more to taste
- Pinch red pepper flakes
- In a bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olive and oil.
- In another bowl, whisk together the dressing ingredients until emulsified and drizzle over the salad.
- For a better taste, let it rest for at least 30 minutes for the broccoli marinate in the mixture.
Super kale pesto
- 2 to 3 cloves garlic
- 3 cups packed kale
- ¾ cup hemp seeds or toasted walnuts or pecans
- 2 tablespoons lemon juice
- ¾ teaspoon fine-grain sea salt
- ¼ teaspoon ground pepper
- Red pepper flakes (optional)
- ¼ cup flaxseed oil or extra-virgin olive oil
- ⅓ cup grated Parmesan cheese (optional)
In a food processor, add the peeled garlic cloves and process until minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary.
You can use the pesto on pasta or even use it as dip or spread on sandwiches.