3 Delicious Ways To Get More Greens That You Probably Haven't Thought Of

Donna Hay is Australia's food and lifestyle maven. Her latest cookbook, Life in Balance, is quickly becoming a favorite here at mbg, with its focus on everyday ingredients worthy of superfood status.

Serves 6

Preparation

1. To make the spinach crepes, place the flour, eggs, milk, spinach, parsley, salt, and pepper in a bowl, and, using a handheld stick blender, blend until smooth.

2. Heat a little of the oil in a 20-cm nonstick frying pan over high heat. Add 1⁄3 cup (80 mL) of the batter, swirl to coat the base of the pan, and cook for 1 to 2 minutes or until just set. Remove from the pan, set aside, and keep warm. Repeat with the remaining oil and batter.

3. Place the zucchini, peas, snow pea tendrils, oil, lemon juice, salt, and pepper in a bowl and toss to combine. Divide the crepes between serving plates and top with the goat's curd and salad.

Makes 3 cups

Preparation

1. Preheat oven to 180°C (350°F). Place the garlic on a sheet of aluminum foil, drizzle with the oil, and wrap to enclose.

2. Roast for 30 minutes or until golden and soft. Allow to cool, and squeeze the cloves from their skin into a food processor.

Serves 4

Preparation

1. Place the kaffir lime leaf, ginger, garlic, coriander, chili, onion, sugar, and lime rind in a small food processor. Process to a coarse paste. Place 1 tablespoon of the paste in a bowl, add the coconut, mix to combine, and set aside.

2. Add half the oil to the remaining paste in the food processor and process until smooth. Heat the remaining oil in a large, deep-sided frying pan over high heat. Add the paste and cook, stirring, for 1 minute or until fragrant. Add the coconut water and coconut milk and bring to a boil. Reduce the heat to medium and simmer for 4 minutes or until thickened.

3. Add the Brussels sprouts, cover, and cook for 4 minutes. Add the zucchini and broccolini, cover and cook for a further 3 to 4 minutes or until the vegetables are tender.