Silverbeet is a beloved leafy green for some, and unfortunately a not so loved leafy green for others.
We want to help change that!
The following two recipes are super delicious and so you're definitely going to want to try them regardless of where you stand with this leafy green!
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Ingredients
- 4 Celery sticks
- 1 small bunch silverbeet (or to taste)
- 1 large cucumber
- 2 apples
- 1/2 pineapple (skin removed)
- Thumb size piece of fresh ginger
Directions
- Prep all your fruit and veggies in the size that fits with your juicer.
- Juice & pour into 2 glasses.
- Add ice and enjoy!
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Ingredients
- 400g Pappardelle pasta (or pasta of choice)
- 1 Tbsp olive oil
- 1 brown onion
- 200g button mushrooms, quartered
- 1 bunch silverbeet - stems removed
- 4-7 cloves garlic
- 1 can diced tomatoes
- 1/2 cup fresh basil
- 1/2 cup pure cream (or coconut cream)
- 2-3 tbsp toasted pine nuts
- Salt & pepper
Directions
- Cook pasta in a saucepan of salted boiling water according to packet directions. Drain.
- Meanwhile, cook onion in olive oil for 5 minutes, until softened. Add mushroom and cook for 3-4 minutes, until softened.
- Add silverbeet and garlic and cook for 2-3 minutes, until silverbeet wilts. Add tomato and basil and season well. Cover and cook for 5 minutes, until silverbeet is tender.
- Stir in cream and pine nuts. Add pasta and toss to combine.
- Divide between serving bowls and scatter with extra pine nuts to serve.