Healthy Living Recipes
Deb Morgan: Spring, glorious spring—fresh air, bubbling new energy—is the perfect time to do some cleaning and cleansing. The recipes this month are packed with all things green. John loves green! So gather up everything green you see in the grocery store and make yourself and your family a big pot of Spring Greens Gumbo. Then enjoy a daily salad of arame and greens topped with delicious detox dressing. You’ll have so much energy that the spring housecleaning will feel like a summer breeze.
Spring Greens Gumbo
2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
5 cups water or stock
1 bay leaf
1 tablespoon fresh thyme
¾ teaspoon gumbo file
1½ teaspoons ume vinegar
Wash and chop the vegetables. Sauté onions, celery, and peppers in extra virgin olive oil with garlic. Then add chopped greens and a cup of water or stock, and sauté for one minute. Add salt. Add rest of water or stock as well as the bay leaf and thyme. Simmer until greens are very tender. Add file and ume vinegar; blend if desired.
Arame, Kale, and Almonds
½ cup dry arame
1 red onion, sliced
4 cups chopped kale
½ cup toasted chopped almonds or pumpkin seeds
Soak arame in water. Meanwhile, begin sautéing onion in water until soft. Drain arame and add to onions; sauté one minute. Combine and add chopped kale. Sauté until kale is tender. Add toasted almonds, top with detox dressing, and serve. This dish is great served warm and equally great cooled and served as a cold or room-temperature salad.
1 cup extra virgin olive oil
1/3 cup fresh-squeezed lemon juice
Garlic (as much as you’d like)
Fresh chopped rosemary (dill is also nice)
Combine all ingredients and enjoy on top of everything.
Find more delicious and nutritious recipes in Kripalu Recipes.