Go Green in the New Year or Go Back to Bed

Lisa Messinger
Wed, 24 Dec 2014 21:00:00 -0800
Lifestyle

You haven't woken up properly in the New Year, according to certified holistic health coach and author Katrine van Wyk, until you've dipped your spoon into the thick contents of a green smoothie breakfast bowl.

It is heartier than popular green beverage smoothies. The engine starter is full of some current nutritional hotshots, such as coconut water, coconut oil, chia seeds, kale and avocado, as well as the always-appreciated sweetness of banana and mango and the spicy surprise of a significant amount of chopped cilantro.

Van Wyk, originally a Norwegian model, is a hotshot in the greens movement (differentiated from the green movement, as it's about your own internal "recycling," rather than that of the external environment). Greens are considered nutritional royalty and the public has taken note.
Updated: Thu Dec 25, 2014

You haven't woken up properly in the New Year, according to certified holistic health coach and author Katrine van Wyk, until you've dipped your spoon into the thick contents of a green smoothie breakfast bowl.

It is heartier than popular green beverage smoothies. The engine starter is full of some current nutritional hotshots, such as coconut water, coconut oil, chia seeds, kale and avocado, as well as the always-appreciated sweetness of banana and mango and the spicy surprise of a significant amount of chopped cilantro.

Van Wyk, originally a Norwegian model, is a hotshot in the greens movement (differentiated from the green movement, as it's about your own internal "recycling," rather than that of the external environment). Greens are considered nutritional royalty and the public has taken note.

Kale is flying off of supermarket shelves and restaurant menus. Arugula is now the foundation of many an acclaimed chef's salad. Lots of children in surveys even note that the currently trendy Brussels sprouts is their favorite vegetable.

There is lots to like as well as feel good about in the innovative van Wyk's ample green recipe box. She has a flair for combining good nutrition with tempting comfort food flavor.

A rich cheesy vegan spinach dip starts with soaked cashews that first have been blended and then combined with chopped scallion, garlic and baby spinach. Fried rice with eggs has a foundation of nutty-flavored wild rice, cooked in coconut oil and adorned with chopped ginger, garlic, lime juice, broccoli rabe and green peas. "Greenola" is a tasty take on granola using raw honey, coconut oil, chia seeds, pumpkin seeds, walnuts, goji berries, dates and kale that gets crunchy when the whole thing is baked.

It's easy to see why van Wyk can honestly say that her child is a big fan of such snacks, which also include kale and Brussels sprouts seasoned "chips."

Adults, besides also enjoying the munching, will get an added kick from the quick nutritional "booster" tips that accompany most of the recipes. One of the biggest kicks of all is how easy and straightforward van Wyk's recipes are.

GREEN SMOOTHIE BREAKFAST BOWL

1 cup coconut water

1 tablespoon chia seeds

1 frozen banana

1/2 cup frozen mango chunks

1/4 cup cilantro, chopped

1 cup chopped kale

1/4 avocado

1 tablespoon coconut oil

Juice of 1/2 lime

Add all the ingredients to a blender. Blend, starting on slow speed and slowly increasing it. Blend until thick and smooth. Pour mixture into a cereal bowl and sprinkle with any and all of your chosen toppings. Good topped with shredded coconut, nuts, cocoa nibs, granola, raw oats or berries.

ZUCCHINI-BASIL SOUP

1 tablespoon olive oil

1 yellow onion, chopped fine

2 cloves garlic, minced

3 zucchini, diced

1/2 teaspoon salt

1/8 teaspoon white pepper

1 cup fresh basil leaves, roughly chopped

3 cups vegetable stock

2 cups arugula, chopped

Slivered almonds or grated Parmesan for garnish (optional)

Yields 4 appetizer-size servings.

Heat a pot on medium heat and add the olive oil. Add onion and garlic and saute until translucent, about 3 to 5 minutes. Add zucchini, salt, pepper and basil and saute for 1 additional minute.

Add the stock and cook for 5 minutes, or until the zucchini is tender. Turn the heat off; add in the arugula and stir.

To liquidize the soup, use a blender or immersion blender. Then pour all the soup back into the pot. Taste for salt and pepper and add more if needed.

Serve hot with a sprinkle of slivered almonds or grated Parmesan, if desired.