Many people in a cancer journey find their taste buds and appetites are tainted. This simple cleanser not only freshens up the palate with its apple and mint combo, but it also soothes the stomach with its ginger component. Plus, the added spirulina provides a little burst of much-needed energy, not to mention other health-inducing properties.
Sometimes peeling and grating ginger root can be tedious. An easy way is to peel and grate and freeze. Simply hold a large knob in your palm and scrape off peel with a spoon. Run it through a microplane grater and shape mounds of grated ginger root into teaspoon-sized (5 mL) portions on a tray. Freeze, and then transfer portions into an airtight container. Can be frozen for up to 4 months.
Core and slice unpeeled apple. Place all but a couple of slices in high-speed blender. Add spring water, ginger root, mint, lime juice, and spirulina powder. Whirl at high speed until mixture is fully emulsified.
Strain through fine-meshed sieve into a tall glass.
Stir in sparkling water. Add agave to taste, if you wish. Garnish with apple slices and serve immediately.
This recipe is part of the How Good Is Green? collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.