TRIPLE GREEN GOODNESS

Below is the Triple Green Goodness recipes to help you feel cleansed and energized leading up to winter, simply be adding more greens! These recipes are a great way to squeeze more fresh vegetables and fruit into your day. By incorporating these recipes they will help to increase energy production, support weight loss and your digestive function. They have an anti- inflammatory action as well as being alkalizing to the system. Can be had at breakfast, lunch, dinner or a snack in between. Enjoy!

THE GREEN MACHINE JUICE:

2 CARROTS

1 CUCUMBER

SMALL BUNCH PARSLEY

1 LARGE HEAD BROCCOLI

½ BUNCH SPINACH

1 BUNCH KALE

1 CELERY STICK

JUICE OF 1 LIME

SQUEEZE THE LIME FIRST AND POUR THE JUICE IN TO THE COLLECTION JAR WITH ICE CUBES. JUICE THE GREENS TO ADD TO THE LIME AND THE ICE.

MIX WELL AND ENJOY.

SUPER GREEN SMOOTHIE:

½ PEAR

¼ AVOCADO

½ CUCUMBER

½ LEMON

1 CUP KALE

½ INCH FRESH GINGER

½ CUP COCONUT WATER

1 SCOOP PROTEIN POWDER (PEA, PUMPKIN OR HEMP WORKS REALLY WELL)

½ CUP WATER

BLEND ALL INGREDIENTS

OTHER FANTASTIC THINGS TO ADD ARE SPICES, GROUND HERBS, SUPERFOOD BLENDS, FRUITS WITH LOTS OF COLOUR, LIME, LEMON OR ORANGE JUICE, CHIA, COCONUT, CACAO POWDER, CAMU CAMU POWDER, MACA POWDER, LSA, GUBINGE POWDER. YOU CAN VARY STRENGTHS BY ADDING SMALL AMOUNTS AND WORKING OUT WHAT TASTES GREAT TO YOU.

DETOX SOUP:

Ingredients:

Olive oil

5 cloves garlic, finely chopped

2 small red chillies, finely chopped

1 brown onion, finely chopped

1 stick celery, finely chopped

1 leek, finely chopped

¼ white cabbage, finely chopped

1 red capsicum, roughly chopped

3 carrots, roughly chopped

3 litres, chicken stock (change to veg)

1 head broccoli, roughly chopped

1 can tomatoes in juice

1 cup French style (blue) lentils

Salt and pepper

Method:

Fry the garlic, onion, chilli, celery, leek, cabbage, capsicum and carrots in batches until well browned.
Put the chicken stock in a big pot on the stove and bring to the boil, tossing in all the sautéed ingredients.
Add broccoli and tomatoes and simmer till all vegetables are tender
Retaining stock, remove vegetables with a slotted spoon and puree in a food processor or blender until smooth. (or roughly blended, depending on how rustic you like your texture)
Return pureed vegetables to stock and add lentils. Simmer for about15-20minutes or until lentils are tender (more if you want them falling apart) Season well with Salt and Pepper and Serve.

With Gratitude,

Clare (Naturopath)

Photo by Jonathan Colon – click here to see more images.