Tag: vegetables

Lauren’s Favourite Green Juice

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green juice

It is difficult to consume enough of the plants we need to sustain ourselves with the right nutrients. By juicing, we help fill our bodies with these nutrients and cleanse the cells. This creates new, healthier cells instead of feeding old ones with what they need for cancer to emerge. Since our cells constantly regenerate, we can get rid of disease altogether if we do the right things.

I like to start my day with a refreshing green juice. Now, if you’ve never juiced before, green juices might look horrible, but your taste buds do get used to it – it only takes three weeks to create a habit! – and I make them taste yummy with limes! It is hard to advise on exact quantities with juices as I don’t measure mine out, I just make enough for a glass so you may have to play around with yours to get used to how much you need of each ingredient. If I say ‘a bunch of kale’, just experiment!

Ingredients

1 apple
A bunch of kale
A bunch of spinach
2 sticks celery
Half a cucumber
1 inch of fresh ginger
Juice of one lime
1 tsb Organic Burst Spirulina (optional)

Method

Simply put all ingredients except the lime juice and spirulina into the juicer. Add to your glass and mix in the lime and spirulina and add an ice cube. Drink and enjoy!

Love,
Lauren

 

Garlicky Green Beans

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green beans

You may not think so because of their vibrant green colour, but green beans (or string beans) are very high in carotenoids (what you usually expect from orange or red veggies like carrots and tomatoes.) The expected orange or red is hidden by exceptionally high levels of chlorophyll. Carotenoids help to prevent cancer and are also important for heart health. Chlorophyll has many benefits, one of which is promoting iron levels. Green beans are also rich in silicon, which is important for bone health and the formation of connective tissue.

Health benefits aside, they are one of my favourite vegetables and can be prepared in many different ways. This is one of the quickest (and most delicious!) ways I know to prepare beans. I made this as an accompaniment to my Creamy Porcini Pasta last night.

Ingredients

75ml olive oil

juice of half to a whole lemon

4 big cloves of garlic, finely chopped

Himalayan crystal salt and black pepper to taste

350g green beans

Method

Combine the olive oil, juice of half a lemon and garlic to make a dressing. Blanch the beans in rapidly boiling water for just a few minutes until they turn a vibrant green. Don’t over cook them! They must still have a bit of a bite. Strain the water off the beans and then immediately toss them in the dressing. Season to taste and add more lemon juice if necessary (I like a lot of lemon.) These can be served hot or left to marinate and served at room temperature.

Love,

Raine