Best Produce to Buy Organic
The following fruits and vegetables are called the dirty dozen because they contain the most pesticide residues and are therefore the most important produce to buy organic. Tip: The skin on fruits and vegetables tend to absorb the most chemical compounds – if you plan to eat the skin of apples, potatoes, peaches, etc- buy these organic! Also, the PLU code on organic produce will always start with a 9!
- Cherry Tomatoes
- Zucchini/Summer Squash
Krazy Kale Smoothie
2 large leaves of organic kale
2 stalks organic celery
2 organic apples
10 organic strawberries, stems removed
Natural Energy Add-Ins (1 tbsp. cacao powder, 1 tbsp. macca powder for )- optional
- In a high power blender or magic bullet- mix all ingredients until well blended.
- Add a few ice cubes if you desire it cold.
Make Monday’s Meatless Mondays for a great way to sneak in extra veggies and whole grains while reducing fat and calories.
Kale Caesar Salad
1 large bunch of organic kale, rinsed and dried
¼ cup of Italian seasoned panko breadcrumbs
¼ cup of extra virgin olive oil
1 tbsp. organic Dijon mustard
1 lemon, juiced
10 cloves of garlic
Sea salt & pepper to taste
¼ cup of Parmesan cheese, shredded
- Chop kale into small pieces and add to a large salad bowl.
- In a small skillet over medium- low heat, brown breadcrumbs with 1 tbsp. extra virgin olive oil until crispy.
- Meanwhile, mix ¼ cup extra virgin olive oil, Dijon, lemon, garlic, and salt and pepper in a small food processor until well blended.
- Drizzle dressing onto kale and massage into the salad with tongs. (The more you handle and stir the kale the softer it will be and the dressing will absorb easier into the leaves).
- Top kale salad with breadcrumbs and Parmesan cheese.
Apple & Potato Coconut Milk Soup
¼ cup extra virgin olive oil
1 large organic sweet onion, diced
2 large organic yellow potato, chopped
2 medium organic apples, cored and chopped
1 lb. organic parsnips (4 medium), peeled and chopped
4 cups of organic vegetable broth
1/8 tsp. allspice
1/8 tsp. nutmeg
½ cup unsweetened original coconut milk
Sea salt and pepper to taste
- Heat oil in a saucepan over medium high heat. Add onions and sauté until softened, about 5 minutes.
- Add potato, apples, and parsnips. Stir in broth and spices. Increase heat to bring soup to a boil, then reduce back to medium low and simmer until vegetables and apples are soft, about 30 minutes.
- Puree soup or use an immersion blender until creamy. Return to large soup pot and add in coconut milk. Season with salt and pepper.
Visit Mrs. Green’s Pinterest Page for more recipes ideas: http://www.pinterest.com/mrsgreens/