To be honest, the thought of downing a glass of raw green liquid veggies always frightened me. Somehow I couldn’t image it tasting yummy. This has put me off from trying green smoothies way to long. But as they say: ‘Out of your comfort zone is where the magic happens’. So, dedicated to put my fears aside, I’ve introduced spinach to my blender (‘Hi Blender, meet Spinach’) and to my surprise they get along great!
Join me and become a green-smoothie-lover. Get ready to boost your energy, lose weight effortlessly and make healthy eating a lifestyle. A quick and easy way to get large amounts of fruits and leafy greens into your body.
This spinach-banana-almond smoothie has a high nutritional value and is extremely rich in antioxidants, it is a rich source of: vitamins (A, B2, B6, C, E, K), calcium, iron, magnesium, fiber, folate betaine, folic acid, copper, protein, phosphorus, potassium, trytophan, zinc, niacin, selenium and omega-3 fatty acids.
Sip it like a rawkstar!
The Green Smoothie
- 2 cups/hands fresh Spinach Leaves
- 1 cup Almond Milk
- 1 Banana
- Toss the spinach into the blender. Add 1 cup of almond milk and blend together until all leafy chunks are gone.
- Add the banana (in chunks) and blend again until smooth.
- Pour into a large fancy glass.
- Blend in stages to avoid leafy chunks.
- Add ice in the last stage, or freeze the fruit, if you want your green smoothie to be extra chilly.
Tabbouleh (also known as Tabouli) is a healthy green authentic Lebanese salad. It’s made from bulgur, tomatoes, finely chopped parsley, mint, and onion, seasoned with olive oil, lemon juice and salt.
Highly nutritious with all the parsley; which is rich in vitamins A, C and K, and packed with flavonoids and antioxidants. If you want a gluten-free version, try substituting the Burgul with Quinoa.
In traditional Lebanese cuisine, Tabbouleh is usually served along with mezze, a selection of small dishes served at the beginning of a large-scale meal. It can be eaten in pita bread, scooped onto pita bread, or eaten traditionally with a fork.
Lebanese Tabbouleh Salad
- Bulgur (1/2 cup)
- Olive Oil (3 tbsp)
- Fresh Flat-leaf Parsley (2 cups finely chopped)
- Fresh Mint Leaves (1/2 cup finely chopped)
- Spring Onions (4 or 5 finely chopped)
- Cherry Tomatoes (10, cut in wedges)
- Fresh Lemon Juice (1/2 cup)
- Salt & Pepper
- Stir together bulgur and 1 tablespoon olive oil in a heatproof bowl or pan. Pour 1 cup boiling water over, then cover with a lid and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
- Finely chop the flat-leaf parsley, mint and spring onions. Cut the cherry tomatoes into halves.
- Mix the bulgur with parsley, mint, onions and tomatoes. Sprinkle olive oil, lemon juice, salt and pepper on top.
- If you want a gluten-free version, try substituting the Bulgur with Quinoa.