I showcase a lot of indulgent food, but I recognize the importance of having a well-balanced diet. After this past Thanksgiving (which involved nearly two weeks of overly rich meals), I needed a slight break from the heavy dishes before the annual onslaught of gingerbread and eggnog in December. Here are three simple green snacks that are a healthy complement to your normal routine.
Admittedly, the number of juice bars in Los Angeles has reached critical mass, with a new one popping up every day, but that's not to say that green drinks are played out. I prefer mine to be have some pulp, so rather than using a slow-juicer, I simply toss everything into a blender (I use a Vita-Mix.)
- 1 bunch of kale (washed with leaves removed from center stalk)
- 1 bunch of spinach (washed)
- 4 to 5 mint stalks (leaves removed from stems)
- 1 hothouse cucumber (medium chop)
- 2 celery stalks (medium chop)
- 2 green apples (medium chop)
- Juice of 1 lemon
- 2 cups of water
Place all ingredients into the blender, mix on on high until fully blended, serve over ice or at room temperature.
Greek Green Goddess Dip/Dressing
Creating a delicious dip shouldn't take more than a minute or two and it's a great way to trick your body into eating more vegetables (ideal for someone like me who typically avoids them entirely). I'm still a sucker for the classic Lipton Onion Mix + Sour Cream concoction and this take on a Greek Green Goddess dip is almost as easy. You can use any combination of herbs you like, but my version uses the following:
- 1 pint Fage Greek Yogurt (full fat)
- 1 bunch (each) of dill, tarragon, parsley, and mint
- 1 garlic clove
- 1 tsp salt (or more, as needed)
- Juice of 1 lemon
- Olive oil (optional, drizzle)
- Fresh ground pepper (to taste)
Place all ingredients (except olive oil) into a blender and mix on high until fully incorporated. Pour into a bowl, drizzle with olive oil and serve alongside your favorite vegetables.