The week between Christmas and New Year’s is the ultimate grey zone…. whether you’re on holidays or (kinda) working, the regular rules just don’t apply. We’re coming down off a month of festivities, but as we all know, we’re not done yet. Until we ring in the Big Kahuna, all bets are off.
Whatever your scenario is this week, it’s a good bet we could all use a slight pause in the merry-making - a moment to catch our breath and get ready for more. These super green recipes are great at any time of year, but your body will thank you for giving it a vitamin blast right about now.
Without exception, the recipes below are easy to source, pull together, bake, sauté, or blend. Their beauty lies in their simplicity. Cheers to the greener side of the menu, and for replenishing your depleted stores in the darkest days of winter!
Baked Brussel Sprouts with Fennel
This is oh-so-easy and will have you swooning.
4-6 cups brussel sprouts, de-stemmed and cut in half
1 large fresh fennel, de-stemmed and roughly sliced
1/4 cup olive oil
1 tin anchovies, diced
1 bunch fresh chives, diced
Combine all ingredients except the chives and bake at 350 F for 45 minutes, stirring occasionally. Remove from oven when slightly browned and serve hot, garnished with fresh chives.
Kale Salad with Pomegranates
Kale salad is a huge crowd pleaser and will disappear quickly. I recommend keeping extra kale on hand to whip up a second batch! Unlike other salads, it keeps well.
2 large bunches of baby kale (use more for a large group; kale shrinks by half when the dressing is added)
1/2 red onion, finely diced
1/2 pomegranate, seeded
1/2 lemon, juiced
1/4 cup extra virgin olive oil
1 tablespoon maple syrup
sprinkle of sea salt
Combine all the ingredients, toss well, and serve at room temperature.
3 Green Warming Smoothie
You can switch out any of these ingredients for alternate greens, such as kale, swiss chard, or beet greens. The banana balances it out with a touch of sweetness, while the avocado gives it a touch of smoothness. The result is a potent antioxidant blend.
1 handful arugula
1 handful sprouts of your choice (sunflower, radish, broccoli etc.)
1 handful watercress
1-2 cups warmed almond or coconut milk, depending on how liquid you like it
1 teaspoon each; hemp seeds, cocoa nibs, sunflower seeds
Blend and enjoy with a sprinkling of cinnamon on top.
Fresh garlic gives this recipe an extra boost for your over-taxed immune system. The lemon and the greens themselves round out this powerhouse trio. It’s good for the body and the soul :)
1 bunch kale
1 bunch beet greens
1 bunch swiss chard
2-4 cloves fresh garlic, minced
2-3 tablespoons olive oil
1 lemon, juiced
sprinkle of sea salt
1/2 cup pumpkin seeds, roasted, for garnish
1/2 red onion, finely diced, for garnish
1/2 cup fresh parsley, chopped, for garnish
Sauté the garlic in the olive oil until slightly browned, then add the greens. Cook on medium heat until slightly wilted, stirring frequently. Remove from stovetop and sprinkle with salt and lemon juice, mixing well. Serve warm with pumpkin seeds, red onion, and parsley for garnish.
Chia Pudding with Spirulina and Matcha
This stick-to-your ribs breakfast will get you off on the right foot, and the spirulina/ matcha blend will make it a vibrant green. For best results, blend and let soak the night before.
2 cups coconut or almond milk
1/2 cup chia seeds
1/2 teaspoon spirulina
1 teaspoon matcha
Serve with maple syrup, toasted nuts, berries - and optional vegetables! Who ever said you can't have salad for breakfast??