EASY WAYS TO ADD EXTRA GREENS AT EVERY MEAL
Coarsely grate zucchini and toss through your favourite salad combination for extra crunch and sweetness.
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.
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.
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.
Toss baby spinach leaves and coriander leaves through cooked brown basmati rice before serving with your favourite curry or stir-fry.
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.
Add broccoli florets to your pan of pasta, boiling away for the last 1 min of cooking.
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.