Below are a sample of Recipes from The
More Greens the Merrier book by Marie M. Heriveaux (Copyright
© 2006 all rights reserved) Order the full eBook now!
QUICK LINKS: Gingery
Plantains | Mango Tango Salad
| Spinach with Portabella |
Colorful Corn | Onion Lovers
| A Pate of Sunflowers
An island favorite, whether you are in Jamaica, Haiti,
Puerto Rico, or The Bahamas.
I hope you add this one to your collection.
2 yellow plantains, peeled and thinly sliced
½ cp lemon juice
½ cp parsley minced
2 tbs olive oil, (extra virgin, cold-pressed)
2 tbs curry powder
1 tbs dulse flakes
1 tsp fresh grated peeled ginger or ground ginger
1. In a large flat bowl, layer the plantains .
2. In another bowl, mix all ingredients well and pour
over plantains.
3. Mix gently.
4. Make sure the plantains are covered with mixture.
5. Let sit for 15 minutes and serve.
Serves 2-4
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You can try this salad with peaches and raspberries;
nectarines and strawberries; and papayas and blackberries.
2 mangoes, peeled cubed
½ cup blueberries
2 mint leaves, minced (optional)
2 tbsp orange juice, fresh squeezed
To make this salad, follow these steps:
1. Combine all ingredients in a bowl.
2. Stir lightly enjoy.
Serves 1-2
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Food for the sailor in your life and you can enjoy
it too!
(Popeye ate canned spinach, but this is infinitely better.)
4 tbsp olive oil (Extra virgin, cold-pressed is best)
2 tbsp nama shoyu
2 tbsp lemon juice
1 lg portabella mushroom, chopped into cubes
2 cups baby spinach
½ cup grape or cherry tomatoes, sliced in halves
To make this recipe, follow these steps:
1. In a large bowl, combine the first set of ingredients.
2. Mix well.
3. Add and make sure the mushroom is well marinated
in the mixture. (If there is not enough fluid to cover
all of it, you can add a little oil and/or water.)
4. Let it sit for 5 minutes, then add spinach and mix
slightly.
5. Sprinkle the tomato halves on top.
6. Serve when you desire at room temperature.
7. Invite Popeye and OliveOyl for dinner.
Serves 2-4
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I love summer, one of the things I look forward to
is corn. Recently, I found out that there are drinking
straws and spoons made of corn! In my country corn was
one of our main staple. As you enjoy this extraordinary
corn dish, think of all the ways you use corn for food
and otherwise...
2 cups corn, kernels
½ cup each of green and red pepper, diced
¼ cup cilantro, minced
¼ cup radish, cut in small pieces
3 tbsp olive oil (extra virgin, cold-pressed is best)
2 tbsp nama shoyu
2 tbsp lemon juice
¼ cup green onions, sliced To make this recipe, follow
these steps:
1. In a bowl, combine the first set of ingredients.
2. Mix well.
3. Sprinkle the green onions on top.
4. Enjoy this colorful treat!
Serves 2-3
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Even people who never thought of being vegetarians
will ‘dig’ this recipe, use it as a side dish, a relish,
a burger condiment or garnish.
1 sm red onion, thinly sliced
1 sm white or yellow onion, thinly sliced
¼ cup cilantro, minced
1 sm scallions, thinly sliced
3 tbsp lemon juice
2 tbsp olive oil (extra-virgin, cold pressed, is best)
¼ tsp nama shoyu or sea salt (to taste)
¼ tsp cayenne pepper or white pepper (optional)
To make this recipe, follow these steps:
1. In a medium bowl, mixed the first set of ingredients.
2. In a smaller bowl, combine the remaining ingredients
and mix.
3. Pour the mixture over the onion and turn gently.
4. Let sit for up to 15 minutes.
5. Relish as you please.
Serves 2-3
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The National Sunflower Association says that “sunflower
kernels are a wonderful source of
the many vitamins, minerals, good fats, and antioxidants
that are needed to keep our bodies healthy.”
3 radishes, cut in quarters
1 cup raw hulled sunflower seeds, sprouted
¼ cup celery, chopped
¼ cup cilantro, minced
1 garlic clove
2 tbsp lemon juice
2 tbsp nama shoyu
½ tsp jalapeno Pepper, take the seeds out
To make A Pate of Sunflowers, follow these steps:
1. Mix all the ingredients in a large bowl.
2. Blend in a food processor or juicer until it has
a paste like consistency.
3. Serve with salad and use a dip for veggies.
4. As you eat this dip remember you are also nourishing
your body!
Serves 2-4
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