Welcome to the Color Me Green day of the (Color Me Vegan) Series! Remember, if you would like to add this book to your repertoire, be sure to enter the Giveaway! Entry deadline for the book is one week from today, Saturday, 9/24/11.
Each week I have shared a simple nutritional fact from the book pertaining to the color of the week. This week it’s all about eating your greens…leafy greens! Did you know that dark green, leafy veggies are perhaps the most concentrated source of nutrients of any food? They provide a variety of vitamins, minerals and phytonutrients. They are also great sources of fiber and are low in fat and even contain small amounts of omega-3 fats. These cruciferous wonders are an excellent source of protein. Eating lots of leafy greens is a great answer to that question we all get from time to time: “Where do you get your protein?”
Here are some of the GREEN recipes from the book that we have enjoyed recently. Due to traveling, I did not get to make as many as I would have liked. I will definitely be making the Shredded Brussels Sprouts with Apples and Pecans, the Irish Mashed Potatoes with Kale and Cajun Okra in the near future in addition to trying her recipes for Green Smoothies and Kale Chips.
Three-Greens Ribollita Soup
If you are looking for a comfort food and are in the mood for soup, this is the one!
Spanish Squash Saute’ (Calabacitas)
This dish was just as easy as setting up a full taco bar. It was light and filling and the perfect summer evening dish.
This pudding is sweet, creamy and delicious.