20 Ways To Jazz Up Your Greens
Alexx Stuart wants to change the world, one shopping trolley at a time. In her new book, Low Tox Life Food, she points out that 50 per cent of items in the average shopping trolley are ultra-processed foods. “Many products in this category contribute to our modern chronic disease epidemic,” she writes, “thanks not only to their excess sugar, sodium, ultra-processed fats and various additives, but also to their lack of micronutrients such as bioavailable vitamins, macro- and trace minerals and polyphenols and enzymes that support vitality and digestion.”
She encourages her readers to focus on fresh produce and get excited about all the things you can do with it. Here is her list of 20 quick ways to turns your greens into a tasty meal.
Steam or sauté them and squeeze fresh lemon juice over.
Combine spinach and zucchini in a frying pan with eggs for a healthy green-egg scramble.
Add some crispy pan-fried nitrate-free bacon for a delicious flavour and crunch burst.
Throw left-over herbs and wilted greens into a blender with lots of olive oil, garlic, lemon juice and pine nuts to make a delicious pesto to drizzle over your meals.
Sauté them and scatter chilli flakes over the top for some heat.
Sprinkle with some dulse flakes for a nutrient boost and an umami flavour.
Roast broccoli with olive oil, lemon juice and sea salt for a crunchy change.
Add a garlicky flavour with fresh crushed garlic or ground garlic powder.
Bake kale into chips and season with lemon juice, chilli, salt, vinegar or a fancy spice blend.
Add fresh herbs like sage, parsley, coriander, dill or basil for pops of flavour.
Turn a basic zucchini into zucchini fritters.
Scatter fresh goat’s cheese or blobs of nut cheese on top for a cheesy change.
Sauté them and add pine nuts and currants for a Middle Eastern side dish.
Cook spinach or silverbeet until wilted, then add garlic, onion and a few splashes of cream or coconut cream to make a creamy green side dish. Season to taste.
Coat green beans in olive oil and pan-fry them with fresh garlic and lemon.
Mash up or blitz an avocado with tahini, olive oil, lemon juice, salt and pepper until quite smooth. Stir kale or greens through for a delicious side dish.
Wrap cooked mince, chicken or tempeh in large lettuce cups rather than bread.
Roast brussels sprouts with olive or coconut oil, and top with a dressing of miso paste, sesame oil and tamari for an Asian side dish. Mix 1 tablespoon each of miso paste, sesame oil and tamari in a bowl, adding 1 tablespoon maple syrup if you want a sweet kick too, and toss the roasted brussels sprouts through before serving.
Sauté zucchini or brussels sprouts with leafy greens and red onion in olive oil in a frying pan and top with a sprinkling of nuts and seeds, a drizzle of olive oil, a blob of hummus, if you like, and a squeeze of citrus juice or drop of your favourite vinegar.
Steam or pan-fry leafy Asian greens such as bok choy. Drizzle with sesame oil, scatter with some sesame seeds and mix in a teaspoon of miso paste.