Eat Your Greens!

March 17, 2016
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In honor of springtime and celebration of the vibrant health that comes from eating your greens, we wanted to share with you a few of our favorite, and unique green recipes!

First up, is our Classic Green Juice (pictured above.) This glass of radiant nutrition will definitely put a jig in your step. The ingredients are perfect for liver cleansing, blood purifying, and hydration. You can either use a juicer if you have it, or take all the ingredients, except the lime/lemon, and blend them with about 12 oz of water and then strain through a sieve or cheese cloth.

Classic Green Juice

2 cucumbers

one bundle kale or about 6 leaves

bundle of parsley (cilantro works great too!)

1 green apple

2 lemons or limes; squeeze separately and add to juice

(optional) fresh or powdered turmeric and/or ginger to heat up digestion if you are feeling cold

Juice or blend and strain. Drink immediately

Next is the Zingarita. You'll understand its name when you drink it! The combo of melon and cucumber in this blended drink great for digestion and fast energy.You may just want to adapt it into a healthy margarita! It is a perfect afternoon pick-me-up or pre-workout energizer. The ingredients in this drink are great for flushing out toxins, helping clear skin, and are so delicious. Don't be surprised if you find yourself adding a little liquor to this blender delight!

Zingarita

Eat Green2 cups honeydew

1 cucumber

handful of mint

2 squeezed limes

2 cups ice

Blend.

Our Zucchini Delight originated from doing a recent round of the Whole30. Doing a long term focused nutrition plan will often bring our own creative inner chef. This very fast dish serves one or two and will keep you full for hours! We like to eat for breakfast with poached eggs or dinner with flank steak. It is filling on it's own as well. Zucchini is famous for it's low calorie nutritional punch. It is full of folate, vitamins, and minerals, easy to digest, and great for filling up on. Cashews give us some healthy fat to help absorb all the great vitamins and phytonutrients in this dish.

Zucchini Delightzucchini delight

1 large zucchini or 2 small

small handful of raw cashews

tablespoon of olive or coconut oil

1/2 teaspoon mustard seeds

sea salt to taste

Simply chop zucchini and toss it in heated pan with olive oil, cashews, and mustard seeds. Sauté on medium-low heat stirring occasionally until ingredients are slightly caramelized.

And finally, Homemade Sauerkraut! Okay, so this one does take time, but it is oh-so easy and simply amazing for digestion, extra b-vitamins, and healing the gut. You can scale this recipe to any sized batch and it will keep in the fridge for months once you've let it ferment. Don't be scared! You can do this! There are lots of great blogs out there with awesome instructions and video tutorials if you need more help.

Homemade Sauerkraut

1 pound shredded cabbageEat Your Greens

1 tablespoon sea salt or pickling salt

Optional: 1 teaspoon caraway seeds, or get creative with other spices!

Mix together cabbage and salt in large bowl. Massage salted cabbage for best results. Let rest for about 30 minutes. You will see lots of water sweat on the cabbage. Add all your cabbage to either a crock or wide mouthed jar. Firmly press the cabbage until the salty water rises above the cabbage. Don't worry if there is not enough liquid. Simply add your own brine (1 quart water + 1 teaspoon sea salt) until your cabbage is completely covered in water. This part is very important. Place a plate or folded up cabbage leaves on top of batch and place a weight over it in order to keep the cabbage submerged while it ferments. Place batch out of light in room temperature or cooler location. Let it rest for one or two weeks. You can taste test your batch every few days. Place into clean jars when you are happy with your results and store in fridge. Enjoy in soups, salads, with meat, or just eat it plain!

Zama Massage Therapeutic Spa

2149 NE Broadway Street
PortlandOregon 97232
Off street parking in back (compact cars only).

Phone: 503.281.0278

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