Eat Your Greens

Eat Your Greens

Celebrate Vegetables

Pete Evans makes eating green easy with more than 130 mouth-watering dishes that take veggies from sides to stars.

Even the pickiest eater will be won over by crispy carrot fritters with garlicky yoghurt dipping sauce, oh-so-simple sweet potato waffles topped with guacamole and a fried egg or the oozy deliciousness that is eggplant parmigiana.

Eat Your Greens also includes simple tips on:
- increasing your family's veg intake for breakfast, lunch and dinner
- buying and growing seasonal, organic produce
- harnessing the health benefits of different veggies.

Pete Evans is an award-winning Australian chef, restaurateur, author, television presenter, health coach, adventure seeker and father. He's one of Australia's leading authorities on healthy cooking and lifestyle and is dedicated to improving people's lives through education about nutritional food and wellness. Pete is co-host of Channel 7's hugely successful show My Kitchen Rules, host of his own series and online program The Paleo Way, and executive producer of the documentary The Magic Pill.

Eat Your Greens
Plum
Author: Pete Evans
Photography by William Meppem
ISBN: 9781760550370
RRP: $39.99

Cucumber and Pomegranate Salad with Toasted Walnuts

Serves 4 as a side.

I encourage you to get adventurous with nuts and seeds and try including them in salads for added texture and flavour. Start with the basics: look at including cashews with Asian dishes; pine nuts, walnuts and pistachios with Middle Eastern recipes; almonds and hazelnuts with European flavours; and macadamias, well, they go with everything. Try this salad paired with some smoked roast chicken.

Ingredients
5 Lebanese cucumbers
seeds of ½ pomegranate
1 handful of mint leaves, roughly chopped
2 tablespoons snipped chives
1 small handful of chervil sprigs
100 g (1 cup) walnuts (activated if possible*), toasted and chopped
sea salt
1 tablespoon pomegranate molasses
Lemon dressing:
juice of 1 lemon
3 tablespoons extra-virgin olive oil

Method
Using a vegetable peeler, shave the cucumbers lengthways into long strips, trying not to include any seeds. Discard the seeds.
Place the cucumber strips in a large bowl, then add the pomegranate seeds, mint, chives, chervil and walnuts. Set aside while you prepare the dressing.
To make the dressing, whisk the lemon juice and olive oil in a small bowl and season with salt.
Pour half the lemon dressing over the salad, then gently toss to combine. Season with a little extra salt if needed.
Arrange the salad on a large serving platter, then drizzle over the pomegranate molasses and the remaining dressing.

Avo Bowl with Beetroot Spirals

Serves 2

When avocados are in season my family and I stock up, and between us eat one or two a day! Avocados truly are one of the healthiest fats to consume and popping them in a salad bowl is a perfect way to honour this amazing low-carb fruit. To help the avo shine, I have teamed it with some of my other all-time favourite plant foods, including sauerkraut for good gut health. If you feel like adding protein, grilled sardines, cooked prawns, roasted or poached chicken or some ham would be perfect.

Ingredients
10 g dried wakame,* chopped
250 ml (1 cup) boiling water
sea salt
1 bunch of broccolini (about 200 g), trimmed and halved
70 g baby green beans, trimmed
4 shiitake mushrooms, halved
1 large beetroot, spiralised into thin noodles
50 g Sauerkraut (page 322)
1 small handful of alfalfa sprouts
1 avocado, halved, stone removed and peeled
3 tablespoons Mayonnaise (page 320)
1 spring onion, green part only, thinly sliced (reserve the white part for other recipes)
black and white sesame seeds, for sprinkling

Dressing:
1 tablespoon lemon juice
½ teaspoon Dijon mustard
1 teaspoon toasted sesame oil
1 tablespoon tamari or coconut aminos*
3 tablespoons extra-virgin olive oil

Method
Rehydrate the wakame in the boiling water for 5 minutes; drain, then season with a little salt.
Place all the dressing ingredients in a bowl and mix to combine.
Blanch the broccolini in salted boiling water for 3 minutes, or until just tender but still slightly crunchy. Remove with a slotted spoon or tongs and plunge into iced water. Drain and set aside. Using the same boiling water, blanch the beans and mushrooms for 1 minute, or until just tender.
Again, plunge into iced water, then drain and set aside. Lastly, blanch the beetroot noodles in the salted boiling water for 15 seconds; plunge into iced water, then drain.
To serve, divide the beetroot noodles between two serving bowls, then add neatly arranged little piles of broccolini, beans, wakame, mushrooms, sauerkraut and alfalfa sprouts. Place an avocado half in the centre, dollop a spoonful of mayonnaise into the cavity, then drizzle with a good amount of dressing. To finish, scatter on the spring onion and sesame seeds.


Eat Your Greens
Plum
Author: Pete Evans
Photography by William Meppem
ISBN: 9781760550370
RRP: $39.99




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