Rapid Refresh & Reboot Easy Green Recipes alexandrajamieson.com
Garlic Gingered Broccoli with Toasted Pumpkin Seeds 2-4 servings 1 bunch broccoli 3 cloves garlic 5 inch piece fresh ginger 6 cups water 1 Tablespoon olive oil 2 Tablespoons naturally brewed soy sauce 1. Wash and cut broccoli into florets 2. Mince garlic, finely grate the ginger. Press the ginger juice over a small bowl to squeeze out the juice. Discard the ginger fiber. 3. Bring water to a boil. 4. Quickly cook the broccoli for about 3 minutes. 5. Remove from water and rinse under cold water to stop the cooking. 6. Heat a large skillet with oil, add garlic and sauté for 30 seconds. Add broccoli. 7. Saute and add soy sauce and squeezed ginger juice. Rapid Refresh & Reboot: easy GREEN recipes 2
Greens with Easy Tahini Sauce 2-4 servings 1 bunch steamed kale, broccoli or other greens 1/4 cup lemon juice! 1/2 cup olive oil, coconut oil 1/4 cup naturally brewed low-sodium soy sauce 1/3 cup tahini! 1 Tablespoon finely chopped onion! 1 garlic clove, peeled! 1 Tablespoon pure maple syrup!or agave nectar 1/4 cup water 1. Blend all ingredients in a blender until smooth. 2. Pour over steamed kale or other greens and toss until leaves are coated. Enjoy! Rapid Refresh & Reboot: easy GREEN recipes 3
Sauteed Kale 2-4 servings 1 1/2 pounds young kale, stems and leaves coarsely chopped 3 tablespoons olive oil 2 cloves garlic, finely sliced 1/2 cup vegetable stock or water Salt and pepper 2 tablespoons red wine vinegar 1. Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. 2. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. 3. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar. Rapid Refresh & Reboot: easy GREEN recipes 4
Kale Shitake Sweet Potato Soup 4-6 servings 3 dried shitake mushrooms, broken into pieces 1 small sweet potato, peeled, chopped 1/2 bunch fresh kale! 4 cups water or vegetable stock 1 teaspoon white, blonde or chickpea miso paste, per cup 1. In a saucepan combine the water/broth, shitake mushrooms and sweet potato and bring to a boil. 2. Reduce heat and simmer for 10-15 minutes. 3. Wash and chop the kale into small pieces and add to the soup. 4. Cook until tender, another 8 minutes. 5. Dissolve a teaspoon of light miso in a bowl with a small amount of broth. 6. Ladle in the soup and serve with toasted pumpkin seeds. Rapid Refresh & Reboot: easy GREEN recipes 5
BLACK BEAN SOUP 6 servings, 30 minutes For the kale slaw 3 cups shredded green or purple cabbage 4 large leaves of kale 1 cup shredded carrot 1/4 cup thinly sliced sweet onion 1/4 teaspoon celery seed For the mayo 1/3 cup raw cashews, soaked for 1 hour in water, drained, and rinsed 1/3 cup raw sunflower seeds, soaked in water for 4 hours, drained, and rinsed 1/4 cup water 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 teaspoon maple syrup 3/4 teaspoon salt 1. Shred the cabbage and kale with a sharp knife by laying 2-3 leaves on top of each other, rolling into a loose cigar shape and slicing thinly. 2. Combine all the kale slaw ingredients in a large bowl, toss together all ingredients and set aside. 3. For the mayo, in a high-speed blender combine all ingredients and blend until very smooth. Pour over the kale slaw and toss well. 4. Refrigerate for up to 2 hours before serving, or eat immediately. Rapid Refresh & Reboot: easy GREEN recipes 6