Recipes from Jean Courtney

Greet The Day Green Drink

1 cup Oriental Baby Blend
1 cup spinach
1 rib celery, with leaves, chopped
1 carrot (save top for dinner), chopped
3 sprigs coriander
1 T apple cider vinegar
Couple squeezes of fresh lemon juice (throw in a little zest if desired)

Optional add ins: small piece of ginger, 1 T chia, flax, or hemp seeds

Fill blender with icy cold water (the colder the better). Dump out and put all ingredients in blender.
Blend thoroughly.

Enjoy!

Rainbow Cabbage Slaw

1 small purple cabbage, shredded
1 small green cabbage, shredded
1 cup shredded carrots
3/4 cup chopped cilantro
1/2 cup sliced leeks
1 seeded, diced jalapeño pepper
1/2 cup chopped cashews

Place in serving bowl.
Toss with dressing.
Top with calendula.

Dressing

Double quantities for this recipe are given here – use half for the slaw and half for your dinner salad.

4 T olive oil
4 T maple syrup
4 T apple cider vinegar
4 cloves minced garlic
1/4 t cayenne pepper
Sea salt/ cracked black pepper

Whisk in small bowl. Toss 1/2 with Rainbow Slaw, save half for your dinner salad.

Carrot Top Pesto and Salad

1 bunch fresh carrot tops, blanched for one minute
3 handfuls mixed greens (about 1 cup, loosely) – spinach, chard, baby kale
1 large garlic clove
1/4 cup raw cashews
1/2 cup olive oil

Put everything but olive oil in food processor. Pulse.
Add olive oil and continue pulsing until desired consistency is reached.

Serve over pantry quinoa, brown rice, or chickpea pasta.

Salad
2 cups spinach
2 cups mizuna
1/2 bulb fennel, sliced into thin rings
1 T chopped fennel fronds

Top with dressing from lunch and viola flowers.

Jean Courtney is a researcher and entrepreneur on a mission to make everyday wellness easy and efficient.  All roads led to her first true love…..food.