In this Covid19 times , good diet is very crucial for physical and mental well being. Green vegetables are great source of vitamins, minerals like magnesium, calcium, iron and of-course fibres.
#greenonmytable
Recipe 1
Ingredients
1 large bunch spinach, cleaned
1 tablespoon butter
1 tablespoon finely chopped garlic
1 tablespoon refined flour (maida)
1½ cups milk
Salt to taste
Pepper powder to taste
1 tablespoon fresh cream
Method
1. Blanch spinach leaves in boiling water for 1 minute. Refresh in ice cold water and blend to a smooth puree with little water.
2. Heat butter in a non-stick pan. Add garlic and flour, mix and sauté for a minute.
3. Add spinach puree and mix well. Add some water and stir. Add milk and mix well.
4. Add salt and pepper powder, stir to mix and bring to a boil. Add cream and mix.
5. Drizzle some cream and serve hot.
Recipe 2
Ingredients
4 Large Avocados 🥑
3 Kiwis 🥝
1/2 Cup Coconut Milk 🥛
2 Frozen Bananas 🍌
Pinch of Salt🧂
In a blender or food processor combine all ingredients and blend until smooth. Add the Ice Cream to the bowl and place it in the freezer for 6 hours or overnight.
I garnished mine with shredded Bitter Chocolate and Diced Citrons.
Serve and enjoy your super healthy, tasty and home made Ice cream 🍨
Recipe 3
INGREDIENTS:
•2 heads of broccoli , stems removed and cut into florets
•12- ounces 350 grams green beans , ends trimmed
•1 cup grape or cherry tomatoes
•1/3 cup freshly grated parmesan cheese , divided
•1/4 cup olive oil
•Juice of half a lemon
•1 tablespoon minced garlic
•Salt and pepper , to season
*Preheat the oven to 200°C 400°F. Spray a baking sheet or tray with non stick cooking oil spray.
*Arrange the broccoli and green beans on the baking sheet.
*Top with 1/4 cup of parmesan cheese, and drizzle with the olive oil and lemon juice. Add the minced garlic and salt and pepper to suit your tastes; mix together well until all of the vegetables are evenly and completely covered in dressing.
*Spread the veggies out in a single layer, transfer to oven and roast for 20 minutes.
*After 20 minutes, carefully remove the sheet from the oven and add the tomatoes to the pan. Give the veggies a mix through (flipping any that are crisping or browning), and return to the oven, rotating the pan if necessary to cook evenly. *Continue to roast for an additional 15-20 minutes, or until the broccoli is cooked through (the florets will have a nice crisp edge).
*Top with the remaining 2 tablespoons of parmesan cheese and serve immediately!
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