GO GREEN

EASY WAYS TO ADD EX­TRA GREENS AT EV­ERY MEAL

Women's Health Australia - - FITNESS -

RAW

Coarsely grate zuc­chini and toss through your favourite salad com­bi­na­tion for ex­tra crunch and sweet­ness.

SAUTEED

Strip the leaves from a bunch of sil­ver­beet and roughly tear up, then cook in a deep non­stick fry­ing pan over low heat with sliced spring onion and gar­lic, and serve sim­ply with grilled meat or fish.

STIR-FRIED

Sep­a­rate the leaves of Asian greens and toss in a hot wok (sprayed with olive oil cook­ing spray) with chopped gar­lic and gin­ger for 1 min, then add a dash of veg­etable or chicken stock and stir-fry for a fur­ther minute.

GRILLED

Pop trimmed as­para­gus spears onto a lined bak­ing tray and lightly spray with ex­tra-light olive oil cook­ing spray, then sprin­kle with cumin seeds, fen­nel seeds and season to taste. Cook un­der a hot grill for 2–3 mins or un­til just tender and start­ing to crisp. Serve hot tossed through loads of basil leaves.

TOSSED

Toss baby spinach leaves and co­rian­der leaves through cooked brown bas­mati rice be­fore serv­ing with your favourite curry or stir-fry.

CHARRED

Trim kale leaves and wash well, then sprin­kle with sesame seeds, a lit­tle ground turmeric and ground gin­ger, then season to taste. Cook on a hot bar­be­cue plate or large char­grill pan for 1 min each side or un­til charred and start­ing to crisp. Re­move and serve as an al­ter­na­tive to crack­ers.

BLANCHED

Add broc­coli flo­rets to your pan of pasta, boil­ing away for the last 1 min of cook­ing.

BLENDED

Al­ways add a big hand­ful of baby spinach leaves and tender baby kale leaves to your morn­ing smoothie: they pack a punch in nu­tri­tion but are flavour­less so are great ad­di­tions to any smoothie. WH

Work­out and recipes ex­tracted from Keeping It Off by Michelle Bridges, pub­lished by Pan Macmil­lan, RRP $39.99 avail­able in all good book­stores.

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