Green food recipes green vegetable soup

INGREDIENTS
2 tablespoons sweet butter
1 plump shallot, peeled, trimmed, and sliced paper-thin
2 medium-sized leeks, white part only, trimmed, split, washed free of all grit, and coarsely chopped
2 medium-sized carrots, scraped, split, and cut into 2-inch pieces
1 rib celery, cut into 2-inch pieces
1 medium-sized onion, peeled and spiked with 1 clove
1 small turnip, peeled and quartered (optional)
2 medium-sized potatoes, peeled and quartered
1 small slice peeled pumpkin (optional)
1 bouquet garni consisting of 1 bay leaf, 1 sprig parsley, 1 sprig thyme, and one 2-inch piece dried orange peel (optional), bound together with cotton string
5 cups boiling water
Salt

PREPARATION
1. Melt the butter in a soup kettle over low heat.

2. Saute the shallot and leeks slowly until almost melted.

3. Add all the other ingredients and bring to a boil. Reduce the heat to a simmer and allow to cook for 45 to 50 minutes.

4. Discard the bouquet garni and spiked onion. Pass the remaining solids through a food mill or sieve and return the puree to the broth. Stir well.

5. Adjust the seasoning with salt and serve.

Tasty green peas palav

Ingridience

* 1 cup basmati rice
* 1/2 cup fresh green peas
* 1/2 tsp salt
* 2 tblsp vegetable oil
* 1/4 tsp cumin seeds
* 2 small green chillies - deseeded and minced
* small piece of ginger - minced
* 1/4 tsp turmeric
* 1/4 tsp garam masala
* 1-1/2 cup water
* cilantro leaves - washed and cut into tiny pieces

Wash the rice under flowing water to remove any dust.

Keep a large non-stick skillet on heat , add 2 tblsp vegetable oil.
When the oil is hot, add cumin seeds and fry for 1 minute.
Then add chillies, ginger and turmeric.
Now add rice, salt, green peas, garam masala and water and bring to a full boil.
Then reduce the heat to low, cover with a tight-fitting lid and slowly cook for 20 - 25 minutes.
Ready to eat.

Cucumber with Bread

Cucumber Bread
2 c. mashed cucumber Cucumber is very good for health
1 tsp. soda
3 eggs
3/4 c. oil
2 tsp. baking powder
1 1/2 c. sugar
1 tsp. lemon extract
1/2 tsp. orange extract
1/4 tsp. vanilla
3/4 tsp. salt
3 c. flour
1/2 tsp. cinnamon
1/4 tsp. ginger

Mix well. Put in 8x4 loaf pan. Bake 350 degrees, 1 hour.

Cucumber salad

Ingridience
* 3 large cucumbers, peeled, thinly sliced
* 1 cup white vinegar
* 3/4 cup water
* 3/4 cup sugar
* 1 teaspoon salt
* dash ground cayenne pepper
* dash dried parsley flakes
* 1/8 teaspoon black pepper
* dash dried leaf basil

Preparation:
Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator.This recipes link is very good for health.

Super green food recipes

Super green food recipes( mouth water recipes)
Ingredients:
500gms Fresh Palak (Saag)
100gms Paneer How to make paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

How to make sag (palak) paneer:

* Clean and wash palak (spinach) nicely.
* Boil the spinach in water and cool it.
* Now mash it in a mixer.
* Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
* Now add onions and fry till golden brown.
* Add all spices except red chili powder.
* Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
* Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
* Add Paneer pieces to the gravy and cook until done.

green leaves dal

Health and nutrition recipes
Thotakura leaves(cleaned) - 2 cups
Tur dal - 3/4 cup (kandi pappu) pressure cook until soft and mash (shouldn’t be watery)
Green chillis - 5(cut into small pieces)
Onions - 1 (finely sliced)
Tamarind pulp - 1/2 cup
Turmeric powder - 1/4 tsp
For poppu:
Mustard seeds - 1/2 tsp
split black gram dal - 1/2 tsp
Cumin seeds - 1/2
Chana dal - 1/2 tsp
Dry red chillis - 5
Garlic - 6 flakes(crushed)
Curry leaves - 15
Oil - 1 tbsp
HOW TO PREPARE THOTAKOORA PAPPU:
First pressure cook the tur dal until soft and mash and keep aside. Now heat oil in a thick frying pan,
add mustard seeds, let them pop. Add the cumin seeds, channa dal and split gram dal and let them brown.

Next add curry leaves, the garlic, red chillis, chopped onions and green chillis and sauté till onions become light brown in colour. Add the thotakura and stir fry for 4 minutes. Add salt and turmeric powder and mix well.

Cover with lid and cook till the greens cook (approx 8 minutes). Using the back of the ladle, mash the contents slightly.

Add the cooked and mashed dal to the onion-thotakura mixture.

Cook for another few minutes on medium heat. Add the tamarind pulp and mix well. Cook for another 15 minutes or till the rawness of tamarind disappears. After it becomes a thick dal. Serve with white rice or hot rotis.It will very healthy and nutritoin food.

Green vegitable soup

VEGETABL SOUP
Ingredient
1 litre (3 1/2 cups) stock, 2 sticks celery, diced, 1 onion, diced, 1 small swede, diced, 125g (3/4 cup) barley, ¼ Savoy cabbage, finely shredded
Serves 4: Heat the stock to simmering, then add all the vegetables except the cabbage. Season and simmer for 25 minutes. Stir in the cabbage and simmer for 5 more minutes.

Other Soup Recipes

Packed with vitamins, these simple fruit and vegetable purees are perfect for giving small babies their first tastes of solids. You can add baby rice to any of these purees, if your baby likes it, for a thicker food. Avoid wheat-based products, including pasta, until your baby is at least six months old.

Purees suitable for freezing

* Basic method. Peel, core or pip, chop the fruit or vegetable. Cook gently for 5 mins with 3 tbsp water until soft, then blend or sieve. Leave to cool before feeding.
* Apple. Use 1 sweet eating apple.
* Carrot. 1-2 medium carrots.
* Potato. Boil potatoes, or scoop out the flesh of a baked potato and add cooled, boiled water.
* Butternut. Boil, or oven bake before pureeing.
* Vegetable mixes. Combine potato with parsnip, carrot, swede or broccoli.
* Dried fruits. Cover dried prunes, apricots or peaches with water and simmer gently until very tender. Blend or sieve

Importent of green food

Green food supplements are one of the most amazing and all natural food supplements that you can take and what's;s more taking this health food supplement daily has excellent benefits.

What are green food supplements?
These all natural food supplements use the power of nature to help provide your body with the vitamins, minerals and enzymes it desperately needs. Providing these through diet alone can be quite difficult so these supplements are well worth taking.
What is contained in green food supplements?

Green food supplements are made from super green foods which help to alkalize, energize and nourish the body's cells along with balancing the body's pH level. Listed below are some of the main ingredients contained in green food supplements.

* Chlorophyll which is contained in the green part of plants has been found to aid in the healing of intestinal ulcers, liver disorders, eczema, gastritis, asthma, constipation, bleeding gums, and burns.


* Alfalfa which is one of the most mineral rich green foods contains Vitamins A and C, thiamine, riboflavin, niacin, calcium, iron, magnesium, potassium, and phosphorus which are all needed to maintain a healthy body.


* Barley grass is another of the super green foods used in these all natural food supplements. Barley grass is a source of chlorophyll and it supports the body's immune system and helps with cleansing.


* Green tea is also used. This is a very powerful antioxidant and has been shown to help with diabetes.


* Kelp is a seaweed that is used in green food supplements. Kelp is a rich source of vitamins and minerals and this seaweed has been used in the treatment of under active thyroid problems.


* Spirulina is high in protein and it helps protect the body's immune system as well as lowering cholesterol and helping to stabilize blood sugar levels.


* Tumeric root is an antifungal and an antiparasitic. It helps to cleanse the blood and has been used in many herbal medicines.


* Wheat grass is another of the super green foods which helps to create a very unfavorable environment for bacteria
Why You Need Super Green Foods: Super Herbal Greens is made from 30 different super greens increase your daily intake of vitamin, mineral and enzyme rich nuts, seeds and whole grains and vital alkaline foods.
These green food ingredients help to improve your health by alkalizing, energizing, and nourishing the cells in your body.
Contains alfalfa, wheat grass, barley grass, spirulina, grasses, grains, nuts, seeds, legumes, herbs, vegetables & sea vegetable

Green salad

Green salad healthy food
Ingredients:

2 medium beets, peeled and cut into thin julienne strips

2 carrots, peeled and cut into thin julienne strips
1 cucumber, peeled, seeded, sliced 1/4" thick
6 cups greens (romaine, butter lettuce, red lettuce)
2 heads Belgain endive, rinsed and cut into 1" slices
1/4 cup olive oil
1/4 cup lime juice
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. grated lime peel

Preparation:
Place beets, carrots, and cucumber in separate small bowls. In another small bowl, mix together olvie oil, lime juice, pepper, salt, and lime peel. Pour 2 Tbsp. dressing over each vegetable in their separate bowls. Cover and refrigerate. When ready to serve, place greens and endive in salad bowl and top with vegetables. Drizzle wit

MUSTARD SHALLOT VINAIGRETTE

MUSTARD SHALLOT VINAIGRETTE
1 1/2 tablespoons Dijon-style mustard
3 tablespoons finely chopped shallots or scallions
Salt and pepper to taste
1/4 cup white wine vinegar
3/4 cup extra-virgin olive oil

In a bowl whisk together all the ingredients except the oil. Slowly add the oil in a stream.

Green Bean and Fingerling Potato Salad

Green Bean and Fingerling Potato Salad
With Mustard Shallot Vinaigretterecipe courtesy of Gourmet Magazine pounds purple and/or white fingerling potatoes, rgb( pound green beans,
rimmed1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms if desired) and thyme, parsley, mint and summer savory leaves rgb( shallot vinaigrette (recipe follows)In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.

In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes.
With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
Serve salad warm or at room temperature.

Spring Green Salad

Spring Green Salad
Recipe courtesy Tyler Florence
Spring Green Salad
8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots)
2 tablespoons finely chopped chives
Kosher salt and freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil
1/2 lemon, juiced

Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.