Eat This – Spring Greens

By:  Samantha Ray

It’s been a long winter with incredible dynamic weather all around the country.  Thank goodness March 21st is the first day of Spring!  With spring come the first signs that fresh, tender greens are on their way.  These greens provide a useful amount of vitamin C, to support your immune system, and calcium and vitamin K, to build bone strength.  They also contain natural plant compounds that have a significant anti-cancer action, and anti-inflammatory properties, which help protect against heart disease and stroke.  When purchasing these greens look for bright, firm leaves versus wilted, discolored ones.  To retain freshness purchase them close to the time, you’re going to serve them, as they’re more perishable than heartier winter veggies.  Below are some nutrient rich recipes for these delightful spring delicacies.

Tropical Green Smoothie
Adding greens to your smoothies is a perfect way to up your intake of these nourishing vegetables.  You’ll find them surprisingly sweet when combined this way.
1 banana
1 scoop GT Vanilla Whey
6 oz mango
1 oz fresh spinach
Blend until smooth; add water if needed.

Aged Raspberry Balsamic Vinaigrette over Arugula
Arugula is a leafy green herb of the mustard family.
3 TBS GK’s raspberry balsamic
1 tsp fresh lemon juice
2 TBS GK’s Organic Arbequina EVOO
1 tsp dijon mustard
fresh ground pepper to taste
2 quarts arugula
Place all ingredients in to a bowl and whisk.  Alternately, this can be made in a blender or food processor.  Arrange lettuce in a bowl, drizzle with vinaigrette.

Cuke Mint Salad w/Rice Wine Vinaigrette
Very refreshing and light on the palette.
.5 cucumber, chopped
9 cups fresh lettuce greens
1 TBS fresh lime juice
1.5 tsp fresh mint, chopped
3 TBS GK’s Genesis Blend extra virgin olive oil
.25 tsp ground black pepper
1 TBS GK’s lemongrass mint white balsamic
.33 cup scallions, chopped
Instructions:
Mix lettuce, mint, scallions, and cucumber. Whisk lime juice, vinegar, and pepper while slowly adding olive oil until slightly thickened. Toss salad with dressing.
Chicken Bok Choy Salad
A great way to incorporate in season fresh bok choy into your diet.
6 cups raw bok choy
1 cup carrots, grated
1 lb raw chicken breast
.5 tsp coconut aminos or low sodium tamari
1 clove garlic
1 TBS raw honey
1 cup red bell pepper, chopped
.5 cup scallions, chopped
1 TBS GK’s Persian Lime EVOO
.25 GK’s coconut white balsamic vinegar
red pepper flakes to taste
Instructions:
Poach the chicken breasts in water, simmering about 15 minutes until cooked. Cool, and dice in 1″ cube. Set aside. Toss together shredded cabbage and carrot, sliced scallions, and red pepper (sliced or chopped). In a small bowl, combine vinegar, coconut amino or tamari, minced garlic, and dried red pepper flakes. Whisk in honey and olive oil. Toss the salad with the dressing.
Rebellious Orange Salad
This is unusual and quite dramatic. Serve alongside roasted chicken with baked sweet potatoes for a complete memorable meal.
1 TBS GK’s Leecino EVOO
4 GK’s sundried olives
4 oranges
.125 tsp ground black pepper
2 whole rosemary stems
8 cups raw spinach
4 TBS GK’s Cara Cara Vanilla White Balsamic Vinegar
Instructions:
Spread the (clean) spinach out on a platter. Peel the oranges and slice them (about 1/4 inch thick). Lay on top of the spinach. Cut the (pitted) olives in half and distribute them on top of the oranges. Take the rosemary leaves from the 2 stems and chop them finely. Sprinkle over the oranges. Mix the olive oil and white wine vinegar and drizzle over all. Then finish with a dash of fresh ground black pepper.
Garlic Lemon Spinach
This dish is complete in under 5 minutes.  Saute the spinach VERY quickly and pull it off the heat.  You can also substitute the spinach for baby kale.  Serve with grilled chicken or grass fed burgers.
4 garlic cloves
peel of 1 lemon
2 TBS GK’s Garlic EVOO
.5 tsp black pepper
2 lbs baby kale
Mince your garlic cloves.  Heat oil on low-medium heat in a large skillet.  Add garlic and saute until golden.  Add spinach and pepper.  Cook, until spinach is wilted in pan; turning if needed.  Remove from heat and stir in lemon zest.
Grilled Asparagus
A great way to add flavor to this in season veggie.  Serve with a grass fed steak or meat of your choice.
.5 cup GK’s Traditional Balsamic Vinegar
1 garlic clove
.25 cup GK’s Lemon EVOO
Whisk together the dressing (olive oil, balsamic, and garlic) and set aside.  Place the asparagus on a clean hot grill, brush with a little olive oil and turn until slightly browned all around.  Asparagus should still be somewhat crisp.  Place the asparagus on a platter and drizzle with the dressing.  Season with a twist of pepper.