Creative and easy ways to eat more green

While we all know that eating more veggies is good for our health, finding fresh ways to incorporate it in our meals isn’t easy. That is why Swedish appliance brand Electrolux is here to share some creative and flavorful ways to add more greens to your diet. 

                                                                                        

Grow and glow with Green Smoothies

Green smoothies are ideal for breakfast as blended vegetables retain more of their fiber content, making you feel full for longer.

Kickstart your day with Kimberly Snyder’s Glowing Green Smoothie, packed with lots of greens, and fruit to help balance that “green taste”. First, core and slice the apple and pear. Combine the romaine lettuce with the cold, filtered water and begin processing on low. Next, add the apple and pear slices, celery, fresh spinach, and banana. Lastly, add the juice of the lemon, ice, and blend until smooth. Enjoy! 

Spiralized veggies

Enjoy your pasta days the healthier way by swapping out your traditional noodles to veggie noodles. Try this Raw Vegan Creamy Zoodle recipe - start by soaking 1 cup of the dry roasted peanuts in water for 30 mins the  then drain it and bring it to a blend until creamy with the coconut milk and extra-virgin olive oil. Season it with Himalayan rock salt and ground black pepper to taste.

Then with a spiralizer, shred your zucchini into noodles. Chop up the remaining dry roasted peanuts. Toss your zoodles into a large bowl and dress it with the sauce. Add cherry tomatoes, top it off with the chopped peanuts, then stir it all together. You can refrigerate it until ready to serve or you can enjoy it immediately!

Bring in the Indian twist

From cauliflower rice to cauliflower crust pizzas, this versatile and palatable produce seems to have no limit to its culinary potential. Another way to enjoy this powerhouse vegetable is to use it in a curry – bring an Indian flavor to your table this Cauliflower Mushroom Curry.

For the masala, sauté the medium slices of onions, tomato, garlic, and the ginger for 5 minutes. Allow it to cool and take it in a blender and add salt, granulated sugar, and chili powder. Blend until it reaches its paste-like consistency. For the curry, sauté the remaining onion. Once cooked, add mushroom and cauliflower and sauté for 10mins. Add the sauce and simmer for 10-15 mins until the curry reaches the desire consistency.

Healthy Sides

Macaroni salad is a typical deli side dish served in potlucks, picnics and other get togethers. Give it a healthier twist by dishing up a Vegan Macaroni Salad.

For the dressing, whisk together the vegan mayo and unsweetened almond milk, dill pickle, pickle juice, fresh dill, lemon juice, granulated sugar, nutritional yeast, yellow mustard, sriracha, sea salt, paprika, garlic powder, ground black pepper, and mix well. Refrigerate until ready to use. Then in a large bowl, combine cooled elbow macaroni with the dressing. Add the broccoli florets, carrot, celery, scallion, red bell pepper, and smoked tofu, and stir well. For bbest flavor, refrigerate for at least 30 minutes, or until chilled, before serving. Serve and enjoy!

Healthy meals start with fresh ingredients and to help keep your produce fresh, Electrolux has also recently launched its latest line of NutriFresh refrigerators.The new Electrolux NutriFresh™ Inverter French Door Refrigerator with FlexFresh (EHE6879A-BPH) has a feature that allows you to go from chilling meat and fish to cooking them in minutes, along with other features to keep food fresh.. 

To keep meat and fish fresh many people resort to deep freezing but this Electrolux refrigerator comes with the UltraChill setting at -2C which keeps items very cold but not frozen. This helps to preserve the texture of your food for longer and reduces the need to defrost.

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Different food types require unique storage conditions to stay fresh. This fridge comes with the FlexFresh drawer, an optimal storage compartment with five temperature settings (-23°C to +7°C), that enables you to store a wide array of food – from deli meats to seafood - at the right temperature to help them stay fresh. It also comes with the TasteLock Crisper with AutoHumidity Control, which automatically adjusts humidity levels depending on the contents of the drawer and releases excess moisture from the compartment to help keep fruits and vegetables fresh for up to 7 days.

A TwinTech Cooling System cools the fridge and freezer compartments separately, so food stays fresher and odors don't mix.

Another refrigerator designed to keep produce fresh for up to 7 days is the Electrolux NutriFresh® Inverter Top Mount Fridge (ETB5400B-A-RPH). It comes with the TasteLock Crisper with NutriPlus™ filter, which creates a humid environment with optimal Vitamin C levels to lock in nutrients for longer, keeping your fruit and vegetables bursting with vitamins. It also has a 360 Cooling which cools each individual shelf to maintain a stable temperature throughout the entire fridge. It not just prolongs your food’s freshness but also makes it tastier.

For keeping your meat and fish delicious, it has an enclosed Chill Room shelf that maintains optimal temperature in prime condition for longer. This fridge also comes with TasteGuard that eliminates 99.8% of bacteria for a cleaner, more hygienic fridge, and free from unwanted odour.

To get the full recipes of these dishes, download the Electrolux Life app on the App Store or Google Play store and click the ‘Recipe Finder Powered by SideChef’ within the app to access thousands of global recipes from SideChef’s database. Get a chance to take home an Electrolux appliance at the Electrolux Summer Ready Sale, promo runs from April 1 until June 30, 2019.

Electrolux Life App Healthy Recipes

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Kimberly Snyder’s Glowing Green Smoothie

5 mins | Serves 2

Ingredients:

355 mL Water

1 head Romaine Lettuce

30 g Fresh Spinach

3 stalks Celery

1 Apple

1 Pear

1 Banana

1 Lemon

140 g Ice

Step 1: Core and slice the apple and pear. Add cold, filtered water and romaine lettuce to the jar.

Step 2: Add apple and pear slices, celery, fresh spinach, and banana.

Step 3: Add the juice of the lemon, ice, and secure the lid.

Step 4: Blend until smooth

Step 5: All done! Enjoy!

Raw Vegan Creamy Zoodles

35 mins | Serves 2

Ingredients:

182 g Dry Roasted Peanuts

237 mL Coconut Milk

15 mL Extra-virgin olive oil

2 Washed Zucchini

8 Diced Cherry Tomatoes

To taste Himalayan Rock Salt

To taste Ground Black Pepper

Step 1: Soak 1 cup of the dry roasted peanuts in water for 30 mins.

Step 2: Drain the peanuts and add them to a blender with the coconut milk and extra-virgin olive oil. Blend until creamy. Season with Himalayan rock salt and ground black pepper.

Step 3: Using a spiralizer, shred your zucchini into noodles.

Step 4: Chop up the remaining dry roasted peanuts.

Step 5: Place your zoodles into a large bowl and dress them with sauce. Add the cherry tomatoes and top it off with the chopped peanuts. Stir all the ingredients together.

Step 6: Refrigerate until ready to serve or enjoy immediately!

Cauliflower Mushroom Curry

30 mins | Serves 2

Ingredients:

44 mL Oil

150 g Onions

12 g Fresh Ginger

225 g Tomatoes

5 Cloves garlic

1g Chili Powder

To taste Salt

2 g Granulated sugar

250 g Mushrooms

160 g Cauliflowers

3 Scallions

Step 1: Peel and slice the onion into medium slices

Step 2: Finely slice the Scallion.

Step 3: Wash and slice the mushrooms into quarters.

Step 4: Chop the cauliflower into medium sized florets.

Step 5: Heat a third of the oil, the onion, the tomato, the garlic, and the fresh ginger for 5 minutes

Step 6: Allow to cool and blend with salt (to taste), granulated sugar, and chili powder.

Step 7: Heat the remaining oil and sauté onion until cooked.

Step 8: Next add mushroom and cauliflower and sauté for 10 mins.

Step 9: Add the sauce and simmer for 10-15 mins until the curry reaches the desired consistency.

Step 10: Serve with rotis (flatbread).

Vegan Macaroni Salad

1 hr | Serves 6

Ingredients:

174 g Vegan Mayo

59 mL Unsweetened almond milk

29 g Finely chopped dill pickle

44 mL Pickle juice

30 mL Lemon juice

2 g Finely chopped fresh dill

25 g Granulated sugar

3 g Nutritional yeast

10 g Yellow mustard

7 g Sriracha

1 g Paprika

To taste Garlic powder

3 g Sea salt

To taste Ground black pepper

450 g Cooked elbow macaroni

87 g Broccoli florets

50 g Grated carrot

37 g Chopped celery

25 g Chopped scallion

37 g Chopped red bell pepper

230 g cubed smoked tofu.

Step 1: In a medium-sized bowl, whisk together the vegan mayo and unsweetened almond milk. Add the remaining ingredients and mix well. Refrigerate until ready to use.

Step 2: Add dill pickle, pickle juice, fresh dill, lemon juice, granulated sugar, nutritional yeast, yellow mustard, sriracha, sea salt, paprika, garlic powder, ground black pepper, and mix well. Refrigerate until ready to use.

Step 3: In a large bowl, combine cooled elbow macaroni with the dressing. At first, the pasta will be a little sticky from the starch. Once the dressing coats the noodles they’ll be easier to stir.

Step 4: Add the broccoli florets, carrot, celery, scallion, red bell pepper, and smoked tofu, and stir well. For bbest flavor, refrigerate for at least 30 minutes, or until chilled, before serving.

Step 5: Serve and enjoy!

For more information on Electrolux and its products, please visit www.electrolux.com.ph and follow @ElectroluxPhilippines on Facebook and Instagram.

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