Hey there, food lovers! If you’re like me, you know how amazing it feels to fill your plate with plants. But let’s be honest—it’s not just about hitting that "five-a-day" goal. Mixing up the types of plant-based foods we eat is just as important for our health. That’s why I’m super excited about the cookbook Eat More Greens. It’s like a game-changer, making it easier than ever to boost your plant intake without sacrificing flavor. Trust me, this is the kind of book that turns healthy eating into an adventure!
Now, let’s face it—we all fall into food ruts sometimes. Life gets busy, and when we’re short on time, it’s easy to stick to the same old recipes. But Fern Green, the author of Eat More Greens, gets it. She’s crafted a collection of tips and mouthwatering recipes that are simple, satisfying, and packed with plants. These dishes take familiar favorites and supercharge them with nutrients. Whether you're a seasoned plant-based eater or just dipping your toes in, this cookbook is a must-have. Let’s dive in!
Recipe Spotlight: A Creamy, Nourishing Potato Salad
Let’s start with a classic that gets a plant-based makeover: the humble potato salad. This version is not only delicious but also jam-packed with greens and other nutrient-rich ingredients. It serves two, so it’s perfect for a small gathering or just treating yourself. Here’s what you’ll need:
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• 1 lb. 2 oz. of new potatoes
• 1/2 oz. of fresh basil leaves
• 3 tablespoons of olive oil
• 1 small garlic clove
• 4 1/2 oz. of frozen peas
• 4 1/4 oz. of sauerkraut
• 1/2 teaspoon of ground turmeric
• 6 sliced radishes
• 2 sliced scallions
• 1 oz. of mixed greens
• 1/2 oz. of chopped parsley leaves
How to Make It:
First, grab a large saucepan and fill it with salted water. Add the potatoes and bring it to a boil. While the water’s heating up, take the basil leaves and blanch them for just a couple of seconds. Once they’re done, lay them on some paper towels to drain and gently squeeze out any excess water. Now, here’s where things get fun: throw those basil leaves into a blender with the olive oil and garlic, and blend until it’s smooth. Your kitchen is going to smell amazing!
Next, let those potatoes cook for about 15 minutes, or until they’re tender. Add the frozen peas during the last three minutes to give them a quick cook. Once everything’s ready, drain the potatoes and peas, then toss them into a bowl. Pour your basil oil over the top and give it a good stir. Mix the turmeric into the sauerkraut, then divide all the ingredients—radishes, scallions, greens, sauerkraut, and parsley—between two bowls. Top it all off with the potatoes, season to taste, and serve. It’s that easy!
Nutritional Stats (per serving): 434 calories, 9g protein, 55g carbs, 13g fiber, 8g sugar, 22g fat
Mac and Cheese: A Cheesy, Green-Packed Delight
Who doesn’t love mac and cheese? This recipe takes the comfort food we all adore and gives it a plant-based upgrade. It serves six, so it’s great for feeding a crowd. Here’s what you’ll need:
• 3 tablespoons of unsalted butter
• 3 garlic cloves, sliced
• 1 large leek, chopped
• 14 oz. of broccolini
• 2 tablespoons of all-purpose flour
• 4 1/4 cups of 2% milk
• 6 oz. of grated Cheddar and Parmesan cheese
• 1 3/4 oz. of baby spinach
• 1 3/4 oz. of chard leaves
• 1 3/4 oz. of frozen peas
• 1 lb. of short pasta
• 1/2 cup of slivered almonds
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Step-by-Step Guide:
Start by preheating your oven to 350°F. Melt the butter in a large saucepan, then toss in the garlic, leek, and broccolini. Cook them until they’re soft and fragrant. Once they’re ready, sprinkle in the flour and stir it in. Gradually add the milk, whisking constantly until the mixture thickens. Now, here’s the magic: add the grated cheese, spinach, chard, and thawed peas. Cook it all together for about two minutes, then blitz it in a blender until it’s smooth.
While the sauce is blending, bring a pot of water to a boil and cook the pasta for about five minutes. Drain it, then mix it into your cheesy sauce. Pour the whole thing into a baking dish, sprinkle the slivered almonds on top, and bake it for 30 minutes. You’ll know it’s ready when the top is golden brown and the almonds are toasted. Serve it warm and enjoy the ooey-gooey goodness!
Nutritional Stats (per serving): 633 calories, 28g protein, 78g carbs, 6g fiber, 13g sugar, 24g fat
Ending on a Sweet Note: A Fruit Crumble to Die For
Let’s wrap things up with something sweet: a fruit crumble that’s as nutritious as it is delicious. This dessert serves two, making it perfect for a cozy night in. Here’s what you’ll need:
• 6 ripe plums
• 3 tablespoons of pomegranate seeds
• 1 teaspoon of brown sugar
• 1/4 cup of mixed nuts
• 1 cup of steel-cut oats
• 1 teaspoon of pumpkin seeds
• 1 teaspoon of sunflower seeds
• 1 tablespoon of maple syrup
• 1 tablespoon of melted unsalted butter
Putting It Together:
Preheat your oven to 350°F. Halve the plums, remove the pits, and arrange them in an ovenproof dish with the pomegranate seeds. Sprinkle the brown sugar on top for a touch of sweetness. For the crumble, pulse the nuts in a food processor until they’re roughly chopped, then mix in the steel-cut oats, pumpkin seeds, and sunflower seeds. Pour in the maple syrup and melted butter, stirring until everything’s well combined. Sprinkle the crumble mix over the plums, cover the dish with foil, and bake for 20 minutes.
After 20 minutes, uncover the dish and bake for another 20 minutes, or until the fruit is soft and the crumble is golden brown. Serve it warm, topped with a scoop of vanilla ice cream if you’re feeling fancy. It’s the perfect way to end a plant-packed meal!
Nutritional Stats (per serving): 394 calories, 8g protein, 56g carbs, 6g fiber, 32g sugar, 19g fat
