Green Recipe Collection
1 April 2020
Superior Fruit, Green Recipe Collection
Our collection of Green recipes – Let’s explore all things green with this months selection of green goodness recipies – perfect for immunity & vitality!
Green Pea Guacamole
450g frozen green peas, thawed or fresh shelled young peas (small), lightly steamed and cooled
2 cloves garlic, sliced
1 jalapeño pepper, cleaned, seeded and diced
1/2 cup fresh coriander
1 tbsp olive oil
2 1/2 tbsp lime or lemon juice
1 tbsp fresh mint
1 tsp lime or lemon zest
3/4 tsp salt, or more to taste
1/2 tsp cumin
1/2 tsp crushed red pepper, or more to taste
In a food processor, combine all ingredients and pulse until you reach a guacamole-like consistency (pureed but with texture).
Scrape down the sides with a spatula as necessary. Adjust salt and red pepper to taste, if needed. Sprinkle the top with some red pepper flakes before serving (adds spice).
This dip can be served chilled or at room temperature depending on preference. Try it with tortilla chips, pita chips, crudités, or anything you like to dip in traditional guacamole. Use gluten free dippers if you’re keeping this recipe GF.
Super Green Soup with Lemon & Cayenne
2 tablespoons extra-virgin olive oil, plus more for garnish
2 large yellow onions, chopped
1 teaspoon salt, divided
2 tablespoons plus 3 cups water, divided
¼ cup arborio rice, rinsed (or brown arborio rice)
1 large bunch kale or green chard, preferably organic
14 cups gently packed spinach or baby cooking greens, like chard, preferably organic
4 cups vegetable broth
Big pinch of cayenne pepper, to taste (around ¼ teaspoon)
1 tablespoon lemon juice, or more to taste
Serve with (optional): cooked brown basmati rice and cooked chickpeas
First prepare the greens: Remove the ribs from the chard/kale and discard or save them for another recipe. Coarsely chop or tear the kale leaves. Trim any tough stems from the spinach/baby greens and roughly chop the leaves.
Caramelize the onions: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions and ¼ teaspoon salt. Cook, stirring frequently, until the onions begin to brown, about 5 minutes.
Reduce the heat to low, add 2 tablespoons water and cover the skillet (I used a baking sheet to cover mine). Cook until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. Stir frequently while the pan is still hot and occasionally once the pan has cooled down (always recover the pan after stirring).
Cook the arborio rice: While the onions are cooking, combine the remaining 3 cups water and ¾ teaspoon salt in a soup pot or Dutch oven. Add rice and bring the water to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes.
When the rice has cooked for 15 minutes, stir in the chard greens or kale. Return to a simmer; cover and cook for 10 minutes.
When the onions are caramelized, stir a little of the simmering liquid into them. Then add the onion mixture to the rice along with the spinach, vegetable broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
Puree the soup in the pot with an immersion blender until perfectly smooth, or in a regular blender in batches (never fill your blender past the maximum fill line, and be careful with hot soup). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, sea salt or cayenne pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil.
Divide the soup into bowls if you’re serving it as a bisque, or serve in bowls over cooked rice and chickpeas for a more complete meal. Garnish soup with a swirl of olive oil if you’d like. Serve with lemon wedges and freshly ground black pepper on the side.
Broccoli and blue cheese fritters
200g broccoli, trimmed, finely chopped
150g (1 cup) plain flour
185ml (3/4 cup) milk
2 teaspoons wholegrain mustard
80g blue cheese (King Island Roaring Forties brand), crumbled
1/2 red onion, finely chopped
2 egg whites
Pinch of salt
185ml (3/4 cup) vegetable oil
80g baby spinach leaves
Place the broccoli in a large heatproof bowl and cover with boiling water. Stand for 2 minutes or until bright green and tender. Drain. Refresh under cold water.
Sift the flour into a large bowl. Make a well in the centre. Whisk together the milk, egg and mustard in a jug. Add milk mixture to flour and use a wooden spoon to stir until just combined. Stir in the broccoli, blue cheese and onion.
Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Fold into the flour mixture until just combined. Season with salt.
Heat 60ml (1/4 cup) of the oil in a large non-stick frying pan over medium heat. Pour 60ml (1/4 cup) of batter into the pan. Repeat to make 2 more fritters. Cook for 2 minutes or until golden. Turn and cook for a further 1 minute or until golden. Transfer to a plate lined with paper towel and repeat, in 3 more batches, with remaining batter, adding and reheating oil between batches.
Divide spinach leaves among serving plates. Top with fritters and drizzle with dressing or sauce of choice. Serve immediately.
Kale, lime & coconut water green smoothie
1 lime, peeled, coarsely chopped
1 Granny smith apple, peeled, coarsely chopped
1 Lebanese cucumber, coarsely chopped
1/2 bunch kale, stem trimmed, coarsely chopped
40g baby spinach leaves
1 tsp finely grated ginger
400ml coconut water
Place lime, apple, cucumber, kale, spinach, ginger and coconut water in a blender and blend until smooth. Divide among serving glasses, serve immediately.