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Issue 164: Green Goodness


Easy Sautéed 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







Spinach Asparagus with Penne Pasta

Spinach & Asparagus with Penne Pasta
Serves 4

8 ounces of organic, whole grain penne pasta, uncooked
6 slices of organic turkey bacon, crumbled
5 cups of fresh organic spinach leaves
¼ cup of sweet onion, chopped
1 pound of one-inch sliced asparagus
2 cups of chicken broth
1 cup of raw, organic Asiago cheese; shredded and divided
black pepper, to taste

Cook pasta according to directions; drain and keep warm. Cook turkey bacon in a large skillet until it’s crisp; remove, cool and crumble. Sauté  the onion for about one minute in the skillet used for cooking the turkey bacon. Add asparagus and chicken broth to the large pan and bring to a boil. Reduce heat and simmer 5 minutes or until the asparagus gets tender. Add pasta, spinach, one half of the Asiago cheese and pepper to the pan. Toss well. Sprinkle with the remaining Asiago cheese and the crumbled turkey bacon. Serve.

Recipe courtesy of Extraordinary Health Team



Green Chilli

Green Chili
Serves 4

3 ounces green mole (the best comes from Oaxaca, Mexico)
2 Tablespoons olive oil
3 jalapeños , seeded
1 pound ground turkey
1 pound turkey sausage
1 large can tomatillos, drained
3 bunches green onions
1 garlic clove
1 Tablespoon cumin
2 Tablespoons dried cilantro
2 Tablespoons dried parsley
2 cups pinto beans

In a small food processor, blend the jalapeños. If you like a hotter chili, leave the seeds in, but you can reduce the number of seeds to suit your taste. Chop green onions and sauté with blended jalapeños and chopped garlic in olive oil for 3-5 minutes. Add ground turkey and turkey sausage and brown. In a food processor, blend tomatillos. Add tomatillos and all spices, and simmer for 45 minutes. Mix green mole in 1 cup of boiling water until dissolved. Add mole and pinto beans, simmer for 30 minutes. Serve with sour cream or crème fraîche.

Recipe courtesy of Jason Longman of 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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