Turn them into dessert
Beets in your brownies and carrots in your cake? Zucchini breads, avocado in your truffles and pumpkin in your breakfast oatmeal cookies, cucumber and basil in your sorbet, cauliflower in your rice pudding… The options are endless and you can have your five a day in a single dessert serving! It doesn’t get better than that! Just keep an eye on your sugan intake, okay? Okay.
* You don’t even have to look for complicated recipes, just mash your greens of choice and add them to the batter when you are baking. Yes, it works and practice makes perfect.
Slip them into your soup
Any soup can only get better with the addition of greens. Ditch the recipe book and use whatever you have in hand. Go local and seasonal to save money and get the most out of your produce. Frozen veggies work perfectly well too, so make sure to check your freezer as well. Soups are great for using up the parts of greens and veggies you would otherwise throw away, so if you are after a zero waste lifestyle this one is for you. Mushroom stems, clean potato peels, cauliflower and brocolli stalks, beet greens or carrot tops, the green part of leeks and scallions and so on!
Reinvent your pesto
Pesto is a cooking technique not a single recipe. You can basically make pesto out of anything an everything. Go beyond basil with the ultimate green version by blending 2 cups of mixed green herbs and leaves such as spinach, rocket, parsley, dill, tarragon and watercress with a handful of toasted walnuts or pinenuts, a cup of olive oil and a clove of garlic. I wouldn’t even add cheese but that’s up to you. Pesto lasts really well for a few weeks in the fridge so make a big batch and bake it into bread, spread it on toast, mix it into your salad dressings or use it as a pizza sauce!
Spice up your dips, sauce and dressings.
Vegan on not it’s time you reconsider your spreads, sauces and dressings. Forgo the classic mayo and go for something as rich yet more elegant. Here are a few double-dip worthy ideas: