Just about as energizing as a cup of coffee with none of the letdown, green juice is an incredibly healthy, invigorating way to start your day. Kale is full of calcium and antioxidants and just about everything else. When juiced with a bit of lemon, apple and ginger and a tiny hit of refreshing mint, it turns into a sort of grassy lemonade. No worries if you don't have a juicer: a blender and a strainer do the trick. Serves one.
5 large leaves of kale, ribs discarded, leaves roughly chopped
1 lemon, zest and pith removed
1 large apple, roughly chopped
A 2.5cm piece of fresh ginger
1 sprig of fresh mint
1 romaine lettuce
1 tsp balsamic vinegar
1 tsp toasted sunflower seeds
Black freshly ground pepper
1 head of Broccoli Romanesco
3 tablespoons extra virgin olive oil
2 tablespoons shredded Pecorino Romano cheese
⅛ teaspoon salt
15 turns fresh ground pepper
Hot paprika or red pepper flakes (optional)
1. Preheat oven to 200°C and line baking sheet with parchment paper or nonstick spray.
2. Take a deep breath as you realize you are going to actually eat this spiky, alien looking vegetable. It's going to be okay.
3. Cut off Romanesco florets (as you would broccoli or cauliflower) and place in a medium size bowl.
4. Season with salt, pepper.
5. If you are using the hot paprika or red pepper flakes, lightly sprinkle them to taste over the top - I used the paprika. (You don't need a lot unless you really want it spicy).
6. Add olive oil and 1 tablespoon of the Pecorino Romano and toss to coat.
7. Lay Romanesco in single layer on baking sheet and bake for 20 minutes, turning once at the halfway point.
8. Sprinkle remaining shredded Pecorino Romano over the top just before serving.
When it comes to nutrition, this is no lightweight. Swiss chard contains betalains (also found in beets), vitamins A, C , E and K, magnesium, potassium, fiber, calcium, choline, a host of B vitamins, zinc and selenium.
2 teaspoons olive oil
2 cups thinly sliced onion
8 cups torn Swiss chard (about 12 ounces)
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon black pepper