In my opinion, all green vegetables, herbs, and fruits are delicious – or can be cooked delicious! Arugula, asparagus, avocado, broccoli, callaloo, spinach, swiss chard and zucchini are among my favourite foods. They’re also great to cook with! This section of my blog is dedicated to showing you how to make everyday meals greener. You will see tasty recipes and discover flavourful combinations you might not have thought possible, and learn about the benefits of a health conscious diet, inclusive of leafy greens and green foods. At the very least, you might decide to try something new and challenge yourself to continue Cooking Green Goodness.
Green Foods A – Z: The List
From A – Z and including fresh herbs, what are the many varieties of leafy greens and green foods out there? Probably too many to count, but let’s check them out! See my ongoing list of tasty meals made with healthy, verdant foods here, with links to mouthwatering recipes and delectable meal ideas. Let’s get creative and discover a variety of green foods and cooking methods, like using spinach as a secret ingredient in some incredibly moist, dense chocolate brownies for example. Believe me, you’ll forget you’re eating something healthy!
Apple See: Green Apple Cake This is an apple cake like no other, and can be enjoyed so many ways. Pair it with a double espresso, whipped cream, ice cream or a hunk of strong cheese. Start to finish: 10 minutes prep and 50 minutes in the oven. 10 simple ingredients. Also see: Crunchy Mixed Greens Salad
Artichoke See: Artichoke Melt
Arugula What I love about Arugula – other than saying ah-ROO-ga-la – is the taste! Tangy, peppery, and mustard-like is often the description. Delicious on pizza! See: Arugula and Pesto Pizza| Avocado, Feta and Arugula Salad | Crunchy Mixed Greens Salad | Sauteed Shrimp With Spiced Arugula
Avocado See: Avocado, Feta and Arugula Salad | Baked Sweet Potato, Shrimp and Avocado Toasts | Chocolate Hazelnut Avocado Torte (It’s beautiful, rich, raw and chocolatey! Keep this one in your bookmark!) | Classic Guacamole
Bell Pepper Straight from the kitchen, here are super easy to make Stuffed Green Peppers with Quinoa and Ricotta, baked in a juicy tomato sauce.
Brussels Sprouts You either love it or hate it! If you’ve ever wondered why they’re called Brussels sprouts, the answer has been right in front of you the whole time: they’re from Brussels. Early versions of the vegetable are said to date back to ancient Rome, modern Brussels sprouts were embraced and widely cultivated in Belgium as early as the 16th century. See: Baked Sweet Potato with Shredded Brussels Sprouts | Roasted Vegetables with Tahini Dressing
Cabbage Warmed, deliciously smeared with honey mustard, filled with the goodness of caramelized cabbage and topped with dill, these crispy tortillas are a vegetarian’s dream! . See: Honey Caramelized Cabbage In Crispy Tortilla Wraps – enjoy with sour cream.
Callaloo Aside from being the first leafy green vegetable I ever cooked, the exciting thing about this vegetable is, the many ways you can whip it up and serve it. Callaloo is a popular dish served in different variants across the Caribbean. See: Callaloo Coconut Ginger Rice | Callaloo-Stuffed Tortillas with Roasted Pepper and a Spicy Butter Bean Spread
Chives Chives are a well-known member of the onion family which also includes garlic and leeks. Whenever possible, you should favour the use of this fresh herb in your cooking to enhance the natural flavor of your food. See how to shuck and chive with this recipe for Crabby’s Sweet Corn on the Cob with Chive-Infused Garlic Butter.
Cucumber If you enjoy the flavours of a mojito try this Cucumber Mojoto and sample it alcohol free. This juice mimics the mint and lime flavours of a traditional mojito and tastes delicious served over ice! See: Cucumber Mojito | Cucumber Radish Carpaccio Salad
Green Beans See: Stir-Fried Green Beans Described as having a crispy texture and mild sweet, grassy flavour, these green beans were sauteed in peanut oil with green onions, garlic, ginger, and lots of chilli heat! Fresh herbs like basil and mint add a flavourful freshness, while brown sugar and roasted peanuts leave you with an extra sweet crunch.
Kale Yeah! See: Kale and Vegetable Quinoa Breakfast Muffins | Kale and Walnut Pesto | Blended and Splendid! Kale, Strawberry, Banana and Almond Milk Smoothie | Zesty and a Little Nutty: Kale With Roasted Carrots | Kale and Mango Smoothie Bowl | Green Smoothie Popsicles
Lime Often called for in recipes in the form of juice, this small citrus fruit is a powerhouse in bringing out the flavours of other foods. See: Classic Guacamole | Cucumber Mojito | Kale and Walnut Pesto | Maple Walnut Banana Smoothie | Roasted Vegetables with Tahini Dressing | Stuffed Baked Sweet Potato with Broccoli, Swiss Chard and Spicy Chickpea Hummus
Pear See: Rise and shine to a Pear and Blueberry Lassi
Plantains Although plantains look a lot like green bananas and are a close relative, the two are very different. Plantains are longer than bananas and have a thicker skin. Plantains are starchy, not sweet, and used as a vegetable in many recipes. See: Crispy Green Plantain Chip | Green Plantain Vegetable Soup
Spinach An edible flowering plant native to central and west Asia. See: Best Sweet Spinach Pancakes Ever! With Sweet Apple Slaw | Crunchy Mixed Green Salad | Spinach Orange and Mango Smoothie | Green Smoothie Popsicles | Moist, Dense, Chewy Brownies With A Secret | Spinach Salad with Blue Cheese and Maple Syrup-Infused Turkey Bacon
Squash See: Roasted Vegetables with Tahini Dressing
Zucchini A great way to bring out the best flavour in red pepper, onion and zucchini is to roast them. See: Bow Tie Pasta with Green Vegetables | Roasted Vegetable Dip | Penne With Roasted Zucchini, Sweet Corn and Fresh Herbs
Inspired? Well, there is a lot more on the way. At the very least, you might decide to try something new and challenge yourself to continue Cooking Green Goodness!