10 Delicious Ways To Eat Your GreensMarch 6, 2019
We’ve struck gold at the end of the rainbow with these drool-worthy green recipes that will have your friends green with envy.
Don’t get us wrong — we’re still big fans of enjoying every shade of the rainbow. But if there’s ever a time to gorge on all things green, it’s during these colder, winter months. No, we’re not just talking salads — we’ve got green recipes of all sorts! In fact, we may or may not have a cocktail recipe in store for you.
1. Lemon Avocado Tartlets
The no-baking-required, better-for-you mini tart has arrived. It’s called a tartlet, and we have a feeling you’re going to love it.
- For the crust:
- 1/4 Cup Unsweetened Coconut Flakes
- 1/2 Cup Chopped Almonds
- 1/2 Cup Pitted Dates (12-15)
- 2 Teaspoons Lemon Zest
- For the filling:
- 2 Large Avocados
- 1/4 Cup Honey
- 1 Teaspoon Lemon Zest
- 1/4 Cup Lemon Juice
- 2 Tablespoons Coconut Oil, melted
- Blackberries and Cranberries (for topping)
- Blend all crust ingredients in a food processor until a sticky paste forms. Press an even layer of the paste into the bottom of lined muffin tin. Place in freezer to set.
- Blend all filling ingredients in a food processor until creamy.
- Spoon filling into each muffin slot and place back in the freezer for another 3 hours.
- Remove from freezer and let sit about 15 minutes. Top with berries before serving.
2. Shaved Brussels Sprouts and Quinoa Salad
Salads are the O.G. green recipes, but this is no ordinary salad. With a tad bit of sweetness from the cranberries and honey, an irresistible crunch from the toasted pecans, a punch of protein from the quinoa, and a hefty load of fiber from the Brussels sprouts, this salad covers all the bases.
- For the salad:
- 1/2 Cup Quinoa, rinsed
- 1 Pound Brussels Sprouts, washed, trimmed, and thinly sliced
- 3/4 Cup Dried Cranberries
- 1/2 Cup Pecans, chopped
- 1/2 Medium Red Onion, chopped
- For the dressing:
- 1/4 Cup Lemon Juice
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Whole Grain Mustard
- 1 Tablespoon Honey
- Salt and Pepper
- Add rinsed quinoa to a pot with 1 cup water and a pinch of salt. Bring to a boil, reduce to a simmer, and cook, uncovered, until water is absorbed and quinoa grains have sprouted, about 15-18 minutes. Remove from heat, cover and let sit another 5 minutes. Set aside.
- While quinoa is cooking, make the dressing by whisking together all ingredients.
- Fluff quinoa with a fork and place in large bowl. Add shredded Brussels sprouts, dried cranberries, pecans, and red onion.
- Pour over dressing, toss to combine and season to taste with salt and pepper.
3. Creamy Brussels Sprouts Soup
Is “obsessed” too aggressive of a word to describe our feelings about this soup? Nah.
- 1 Pound Brussels Sprouts
- 1 Medium Onion
- 1 Rib of Celery
- 1 Clove of Garlic
- 2 Tablespoons Butter
- 2 Russet Potatoes
- 1 Teaspoon Nutmeg
- 3 Cups Chicken or Vegetable Stock
- 1/4 Cup Cream (optional)
- 1 Baguette
- Trim off and discard stems of Brussels sprouts. Wash then roughly chop and set aside.
- Peel and chop onion. Trim ends off celery, then chop. Mince garlic.
- Peel potatoes then cut into cubes.
- Heat butter in a medium pot over medium-high heat. Add celery and onion. Cook, stirring frequently, until vegetables are soft, 3-4 minutes. Add garlic and cook until fragrant, 1-2 minutes.
- Add potato cubes, chopped Brussels sprouts, and nutmeg. Cook, stirring occasionally, about another 5 minutes.
- Add stock, bring to a boil and let simmer until potatoes are tender, 15-20 minutes (depending on how big potato cubes are).
- Use a handheld immersion blender (or food processor) to purée soup. Stir in cream (if desired) and season to taste with salt and pepper.
- Serve with a slice of crusty baguette on the side.
4. Spinach Coconut Smoothie Bowl
Is it possible for a smoothie to taste like summer? Because if so, this tropical spinach and coconut smoothie is sunshine in a glass. Besides, smoothie bowls are some of the easiest green recipes for any time of the day.
- 3/4 Cup Unsweetened Almond Milk
- 1 Frozen Banana
- 1 Cup Spinach
- 1/4 Cup Unsweetened Coconut Flakes
- Handful Ice
- Toppings (banana slices, kiwi slices, shredded coconut, granola)
- Blend together almond milk, banana, spinach, coconut, and ice until smooth, adding more almond milk if necessary.
- Pour in a glass or bowl, add your favourite toppings and enjoy!
These are the perfect noodles for dinner with friends. Our chefs paired tender peas and bright broccoli with soba noodles, then topped it with a zippy herb dressing!
It’s a tasty and beautiful thing — but no, it doesn’t have to be expensive or difficult to make. Besides, what’s a list of green recipes without this insta-worthy green treat. Learn how to make the perfect avocado rose here.
7. Green Veggie Couscous Bowl
Our obsession with bowl-based dinners knows no bounds, so our chefs created this stunner of a meal using the simplest of green ingredients.
The best part? There’s basically no recipe. Flex your culinary muscles by following our suggestions or mixing it up with a variety of your favourite green veggies.
- Couscous (can be swapped with quinoa or brown rice for a gluten-free alternative)
- Sliced Cucumbers
- Steamed String Beans
- Steamed Baby Broccoli
- Avocado Slices (rolled in sesame seeds)
- Avocado Pesto (made by blending together the flesh of 1 ripe avocado, 3/4 cup basil, 1/3 cup pine nuts, 2 cloves garlic, 3 tablespoons extra virgin olive oil, juice of 1 lemon, and a sprinkle of salt and pepper)
Korean cuisine perfected the art of the bowl waaaaay before snapping Instagram-worthy photos of dinner ever became a thing. At its most basic, the dish consists of rice topped with a variety of veggies, proteins, and a fiery sauce. In this version, we load up on the green veggies (with a little orange too) for a meat-free dinner of champions.
9. Cupcakes with Avocado Frosting
Step aside, chocolate. Avocado (clearly one of our favourite green foods) is taking center stage in the frosting world, and it’s making adults and kids happy alike
- For the cupcakes:
- 1 Cup Flour
- 1 Teaspoon Baking Powder
- Pinch Salt
- 1/2 Stick Butter (4 Tablespoons), softened
- 1/4 Cup Brown Sugar
- 1 Egg
- 1/2 Cup Milk
- For the frosting:
- 2 Ripe Avocados
- 1 Lime, zested
- 2 Tablespoons Butter, softened
- 1 Teaspoon Vanilla Extract
- Pinch Salt
- 3 Cups Powdered Sugar
- 2 Tablespoons Lime Juice
- Preheat oven to 375ºF. Line muffin tin with paper.
- In a mixing bowl, combine flour, baking powder, and salt.
- Use a mixer to beat butter and sugar until light and fluffy. Beat in egg and milk.
- Slowly add dry ingredients to wet ingredients.
- Divide batter evenly and bake until golden brown, about 20 minutes.
- While cupcakes are baking, prepare frosting. Use a mixer to beat avocado flesh, lime zest, and butter until smooth, about 3 minutes.
- Beat in vanilla extract and salt.
- Slowly add sugar and mix on low speed until well incorporated.
- Add lime juice and stir to combine.
- If frosting is too thin, add more sugar. If too thick, add a splash of milk.
Spice up your green recipes with a refreshing margarita. Be warned, it has a kick!
Keep the love for green recipes going with these Guacamole Recipes that will guac your world!