Spring Leeks, Greens, and Cashew Over Savory Spelt by Aimee Herb, nutritionist
This is a recipe that can incorporate greens you find tasty (I use kale), and, easily found at the farmers market, or, growing in your garden! Leeks are vegetable related to onions, garlic, shallots and scallions and offer similar nutritional benefits with a milder, slightly sweeter taste. They are a good source of vitamin K (think healthy bones!), high in the flavonoid kampferol, and contain the antioxidant polyphenols. Dark, leafy greens are a vegetable that we should all eat in abundance! They contain a wide variety of vitamins, minerals and phytonutrients (too many to list). They are high in vitamin K, calcium and magnesium all of which contribute to healthy bones! Recipe (serves 4):- 1 ½ cups rolled spelt (other preferred whole grain will work)
- 3 cups vegetable broth
- 1 clove garlic (minced)
- 1 bay leaf
- 2 small or 1 large leek (sliced thinly and in bite size pieces)
- 1 bunch kale (chopped), or, equivalent chopped mixed dark greens; swiss chard, spinach, collards, etc)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 2 tbsp chopped fresh Italian herbs (rosemary, oregano, thyme, marjoram)
- ½ cup raw or roasted cashews (chopped)
- Salt and pepper (to taste)
~ A Beautiful and Healthful Meal ~
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How many of you have given up on your resolutions yet? Most of you? Well, statistics indicate that would be the case. NO SHAME!
In this second part of making Healthful Habits Stick, I’m going to talk you through some of the “make it stick” strategies you can start using right now to get re-inspired and get back on track toward the changes you desire in your life.