- February 1st, 2014UnfeaturedWeekly Recipe:NonWeeklySERVES: 3
1 1/2 teaspoons coconut oil or other oil
1 sweet onion, diced
3 cloves garlic, minced
3 cups sliced cremini or white button mushrooms (about 8 ounces)
1 cup chopped carrots
2 cups chopped broccoli florets
Fine grain sea salt and black pepper
1 1/2 to 3 teaspoons grated fresh ginger
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1/8 teaspoon ground cinnamon
5 cups vegetable broth
2 large nori seaweed sheets, cut into 1 inch strips (optional)
2 cups torn kale leaves
Fresh lemon juice, for serving (optional)
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about five minutes, until the onion is soft and translucent. Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for five minutes more. Stir in the ginger, turmeric, cumin, and cinnamon and sauté for one to two minutes, until fragrant. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes. Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired. Source: The Oh She Glows Cookbook by Angela Liddon, image by Angela Liddon
- May 1st, 2013
I understand how intimidating bunches of kale, chard, and collards can look on those grocery shelves. The only lettuce I ate growing up was some iceberg drowned in Thousand Island!How to buy, prepare, store, and cook with leafy greensBy Dreena Burton
- May 1st, 2013
Do you want to eat healthfully and supply your body with an abundance of nutrients so that you have enough energy to see you through the day? Then start incorporating green smoothies into your diet!Add an abundance of fruits and vegetables to your dietBy Paul Tarbath
- March 1st, 2013
To say that kale is one of the healthiest foods on the planet may be an understatement. Why else would it be dubbed “the new beef,” “queen of the greens,” or a “nutritional powerhouse”?Why kale is the best thing you’ll eat all yearBy Amy Vergin
- October 1st, 2012
Are you looking for a great way to start the day with energy, something light and easy to digest? Do you need more healthful options? Are you lactose intolerant or allergic to gluten? Are you too busy to make breakfast, or need a portable breakfast to take with you?A wholesome way to start your dayBy Jennifer Cornbleet
- October 1st, 2011UnfeaturedWeekly Recipe:WeeklyChances are you use the same oil for every sauté dish. But if you pick oil unique to the dish you are cooking, you can produce much better flavor. Put away your vinegar and replace it with grapeseed oil to bring out the delicious, subtle flavors of these greens.
1 large bunch collard greens, about 1 to 1-½ pounds
1 large bunch kale, about 1 to 1-½ pounds
3 tablespoons grapeseed oil or olive oil
6 cloves garlic, minced
½ teaspoon salt
½ teaspoon freshly ground pepper
Juice of ½ lemon
A few dashes hot pepper sauce (optional)
1. Rinse collard greens and kale in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into ¼-inch strips. You should have about 8 packed cups.
2. In a well-seasoned heavy skillet or wok, heat the grapeseed oil over medium-high heat. Add the garlic and cook, stirring for 30 seconds. Add half of the collard greens and cook, stirring, for another 30 seconds.
3. Add half of the kale and cook, stirring, for about 1 minute, until it begins to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.
4. Season with salt, pepper, and lemon juice. Add a few drops of hot pepper sauce, if desired.
- July 1st, 2009Unfeatured
1 pound striped bass
4 whole cloves garlic, skin removed
1 teaspoon salt
1 teaspoon cayenne pepper
2 teaspoons paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
3 to 4 tablespoons olive oil
1 to 2 large bunch(es) of spinach greens
1. Rinse the fish and cut into portions. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add 2 garlic cloves, browning on all sides until the oil is infused with the garlic flavor. Remove garlic and discard.
2. Combine salt, cayenne, paprika, thyme, oregano, and pepper on a plate, and coat the fish on both sides. Place fish in the skillet and sear over medium-high heat for 4 to 5 minutes on each side, or until fish is white and flakes when prodded with a fork. Set aside.
3. Heat the remaining oil over medium heat. Add the remaining garlic to the skillet and brown slightly. Add the greens and cover; cook until the greens have reduced by half, about 7 to 10 minutes. They should retain their color but be soft and edible.
4. Serve fish over greens.
nutrition info per serving (4): 285 calories; 14.6 g fat; 2.3 g saturated fat; 116.7 mg cholesterol; 31.3 g protein; 9.6 g carbohydrates; 5.2 g fiber; 817.4 mg sodium
- August 1st, 2008
Craving salads this time of year—but tired of the same old bowl of greens? Move over, iceberg: These leafy greens will transform your next salad and help you get your recommended daily veggie intake. San Francisco-based chef and nutrition consultant Grace Avila shares her favorite preparations and pairings for the following eight super-greens.
Spruce up your next meal with these 8 unusual salad greens.By Lindsey Galloway
- January 1st, 2008
Sure, you eat well. You choose fruit for snacks, fish instead of burgers. But what about dark green vegetables? Most busy Americans consume less than a quarter of a serving a day. The main obstacles? We say they’re harder to eat on the go and more time-consuming to prepare. Well, put your excuses aside. You can up your veggie intake fast—and on the go—with green drinks.Easy to tote, yummy to drink