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Issue 134: Go Green!

Creamed Style Spinach

Creamed Style Spinach
Serves 1-2

3 cups spinach, rough chopped
1 cup herbed goat’s cheese sauce
½ cup organic, whole, probiotic-rich yogurt
2 Tablespoons capers

Combine and heat just enough to wilt spinach. You can eat this by itself or pour over salmon to make a healthy, tasty topping.

Recipe courtesy of Sheila Barcelo of Eden’s Gourmet in Central Florida

Easy Sauteed Greens

Easy Sautéed Greens
Serves 6-8 

1 quart spinach or other greens
1 Tablespoon extra virgin coconut oil
sea salt and pepper to taste

Wash the spinach or greens in several waters. Remove all stems and brown leaves. Heat extra virgin coconut oil in skillet and place leaves in the skillet and cover. Cook until wilted, stirring occasionally. Season as you like.

Recipe courtesy of The Lazy Person’s Whole Food Cookbook by Stephen Byrnes

Garlicky Green Beans

Garlicky Green Beans
Serves 2

8 ounces fresh green beans
2 ounces extra virgin coconut oil
1/4 ounce Herbamare
2 teaspoons garlic, minced

In a large sauté pan, combine coconut oil and garlic. Sauté. Add green beans and sauté. Add Herbamare to taste.

Recipe courtesy of James Thomas of R. Thomas Deluxe Grill in Atlanta


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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