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Recipe for dishes with seasonal greens
Right now there is plenty of fresh, green, and juicy greens. And while some people are actively adding it to their diet, others are flatly refusing to eat it. The point is that you need to eat it properly.
Nutritionist Liza Potochevska lizochkaps posted on her Instagram page information about how eating greens affects our body and how to eat such a product correctly.
It's worth remembering that when you chop greens, their bioavailability only increases, they become even better and more effective.
You can choose any of the following combinations and grind them in a blender:
1. Greens + yogurt + dry garlic + salt
2. Greens + olive oil + garlic + nuts + salt
3. Greens + tomatoes + lemon juice + black pepper + dry garlic + olive oil + salt
4. Greens + mango + sweet pepper + hot pepper + garlic + olive oil + salt
5. Greens + olive oil + olives + garlic + salt
6. Greens + olive oil + aged cheese + nuts + salt
7. Greens + yogurt + pickled cucumber + dry garlic
8. Greens + tomato paste + olive oil + garlic + chopped onion + salt
9. Greens + melted butter or ghee (then let it freeze back)
10. Greens + balsamic vinegar or balsamic + olive oil + salt
These combinations can be used to dress salads, and cereals, and to pour over pasta, potatoes, or toast.
You can also make a pesto from the greens, which can be stored in the refrigerator for up to 5 days
Ingredients:
- basil leaves – 250 g
- olive oil – 300 ml
- pine nuts – 2 tbsp
- grated Parmesan cheese – 2 tbsp
- garlic – 2 cloves
- salt – to taste
Method of preparation:
1. Beat all the ingredients in a blender.
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