Saturday, November 19, 2011

UnDiet...Week 47

Hello UnDieters!

Week 47....New Year's Day is just around the corner. Hopefully, with a year of UnDieting under your belt the one thing you won't be worried about come January 1st is how you are eating. This week I want to get you eating some more food to save your nutritional soul...greens.

"Kale!" is a routinely heard battle cry at the office. We shout "kale!" when things really rock. Don't laugh. Yes, I am a food geek. That is besides the point (or it is the point entirely.) Why should kale represent the height of my exuberance? Because kale and other greens are serious foodie medicine. So nutritious is it almost ridiculous to start naming names...all you really need to know is that you should eat greens every day. Even Canada's Food Guide, which is not always heralded as the most progressive of texts, recommends you get some daily greens. Who am I to argue?

Does a daily green food seem like an impossible task? Perhaps it is because you simply need more ideas on how to use them. First, let me start by counting the greens...

Black kale, purple kale, curly kale, red chard, rainbow chard, collard greens, mizuna, broccoli, bok choy, gai lan, beet greens, spinach, baby kale, arugula, broccolini, rapini, cilantro, parsley, basil, dandelion get the picture!

Next, here are 10 ideas on how you can use all of those delicious greens in your daily diet:

Steam collard leaves and use instead of tortillas.

Stew chard with onions and garlic as the base for a hearty winter soup.

Add de-stemmed black kale to a blueberry smoothie.

Saute your favourite green with olive oil, salt, pepper, garlic and chili flakes for a simply delicious side.

Make a salad with mizuna, baby spinach, cilantro and add Mexican flavours like chipotle simmered black beans, corn and queso fresco.

Stir fry gai lan with lots of garlic and add sriracha marinated tofu. Serve over rice noodles.

Layer steamed, sliced beet greens in a vegetarian lasagna.

Simmer broccolini with white beans, garlic and finish with lemon zest and a squeeze of lemon juice.

Make kale chips with your favourite kale by tossing pieces with olive oil, salt and pepper and baking at 325 for 15-20 carefully!

Wrap dandelion greens with feta, pickled beets, hummus and grated carrot in a sprouted grain wrap.

See? It's easy being green...

1 comment:

Anonymous said...

Great suggestions. I now can work my way through them for the next 10 to 15 days (depending on how much kale I care to take in).

Always helpful!