It’s the get healthy month and whether I want to face the music or not my body is singing,”won’t you please, please help me!” (name that band!) Eeek. But seriously, I think the bod finally decided it couldn’t run on gingerbread and egg nog any longer. So I’m going green in 2015. This year I’m craving spinach and kale and everything green more than ever. I’m NOT preggers, but the cravings are that intense. I want green juice as much as I want coffee. Wait, did I write that? Liar liar pants on fire. But close. Annnyway, I want to share a few new green recipes I’ve tried this year; a very green smoothie and a kale and a potato soup with bacon. Notice I still snuck some pork onto the plate. Hey, I never promised to go fat-free or vegetarian (although the smoothie is vegan!). Just incorporating more of the green good stuff.
// green recipes //
The Greenest Smoothie (green ingredients: kale, spinach, green tea powder)
I’m smoothie obsessed. My mother-in-law got us this fab blender and I make smoothies almost daily. A quick smoothie is a great meal on the go and the green kind are practically my only fighting chance to get the girls to eat their veggies. The recipe below is not only filling, but it packs a punch of healthy antioxidants with matcha tea powder (found at Whole Foods or online). It’s pricey so I asked one of the guys at my grocer about it going on sale and he was more than happy to share the date to come back for it. Anyway, this smoothie is delicious and totally out of my typical smoothie wheelhouse. I highly recommend!
1 banana, frozen, cut into 1” pieces
1 cup frozen pineapple pieces
1 cup fresh parsley, spinach, or kale leaves
1 cup unsweetened almond milk
2 tablespoons almond butter
2 tablespoons flaxseed oil
1 teaspoon agave syrup (nectar)
1 teaspoon matcha (green tea powder)
½ teaspoon finely grated peeled ginger
Prep: Purée banana, pineapple, parsley, almond milk, almond butter, flaxseed oil, agave, matcha, and ginger in a blender. Sweeten with more agave, if desired.
Recipe by Alison Roman, Bon Appetit
Kale-Potato Soup with Bacon (green ingredients: kale, leek)
3 slices bacon, chopped
1 3/4 pounds Yukon gold potatoes (about 3), peeled and diced
1 leek (white and light green parts only), halved lengthwise and thinly sliced
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary and/or thyme
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
1 medium bunch kale, stems removed, leaves chopped (about 10 cups)
1/4 teaspoon Worcestershire sauce
1 tablespoon extra-virgin olive oil
1 tablespoon sour cream
2 tablespoons chopped smoked almonds
Prep: Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
Add the potatoes and leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes. Add the garlic, herbs, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes. Add the chicken broth and 4 cups water and bring to a simmer; cover and cook 15 minutes. Add about three-quarters of the kale; continue cooking, covered, until wilted, about 5 minutes. Stir in the Worcestershire sauce.
Meanwhile, preheat the broiler. Toss the remaining kale with the olive oil on a baking sheet; season with salt and pepper. Broil until crisp, about 3 minutes.
Thin the sour cream with a splash of water. Working in 3 to 4 batches, puree the soup in a blender until smooth; reheat if needed. Serve topped with the sour cream, kale chips, bacon and almonds.
Recipe by Food Network Magazine