17 Green Foods to Celebrate St. Patrick’s Day the Healthy Way

1. Place all ingredients in a blender and mix until smooth.

1. Add all ingredients together in a blender and blend until smooth.
2. You can experiment with adding hemp seeds for protein and maca powder for energy.

1. Wash a ripe avocado (you’ll keep part of the skin on during cooking). Cut the avocado in half and pop out the pit. Slice off the rounded outer edge of each half, leaving two center slices with a hole through each.
2. Melt the ghee in a cast-iron skillet on medium heat. Once the fat starts bubbling, place the two slices of avocado in the pan.
3. Crack each egg into a small bowl and season with salt. Carefully pour one egg into the hole in the middle of each avocado slice. Sprinkle with paprika and black pepper.
4. For runny yolks, increase heat to medium-high, and fry until the bottom of the egg sets. Use a spatula to flip the avocado slices over; cook for another minute. Serve warm.
5. For firmer yolks, cover the skillet with a lid, reduce heat to low, and cook for three to five minutes, or until the whites are set.

1. Pour the chia seeds into individual jelly jars or small bowls.
2. Blend the avocado and banana with the orange or grapefruit juice.
3. Pour over the chia seeds and cover the top with a circle cut from parchment paper to prevent discoloration.
4. Cover with a lid and refrigerate overnight. The pudding will be thick and ready for breakfast the next morning.

1. In a high-speed blender, combine all the ingredients except toppings and blend on high until smooth. Taste and adjust the sweetness, if desired.
2. Pour into a bowl and add your toppings.

Tip: Give your smoothie bowl a nutritional boost by topping it with granola, melted coconut butter, large-flake coconut, or hemp hearts.

Tip: To make this more kid-friendly, omit the matcha powder and reduce the lime juice.

1. In a large pot, sauté scallions in two tablespoons of oil for for one minute, until wilted.
2. Add fava beans and water; stir to combine. Simmer for about 10 minutes, or until the fava beans are soft.
3. Drain the fava beans and scallions and return to pot. Immediately add mint and remaining olive oil to the warm beans and toss.
4. Add salt and pepper before serving.

Want to learn more about Blue Zone cooking? Listen to “The Blue Zones Habits for Longevity” episode of the Life Time Talks podcast with guest Dan Buettner.

1. Preheat oven to 400 degrees F.
2. In a large bowl, combine the kale, lemon juice, and zest. Massage with your hands until the kale is softened and turns a darker shade of green.
3. In a small bowl, whisk the anchovies, oil, mustard, garlic, and yogurt.
4. Pour over the kale and toss to combine.
5. On a parchment-lined sheet pan, place tablespoon-size portions of Parmesan, spreading slightly with the back of a spoon to make a flat round of each and leaving an inch between portions. Sprinkle each round with black pepper, then bake for five to eight minutes, watching closely, until melted and bubbling.
6. Slide parchment paper and crisps off the pan and onto a rack to cool.
7. Serve the salad topped with Parmesan crisps.

1. Pound the chicken to ½-inch thickness between two sheets of plastic wrap. In a large saucepan, combine the chicken, water, salt, lemon slices, and two cloves garlic. Bring to a boil, then cover and simmer on low for 15 to 20 minutes. Turn off the heat and let the chicken continue to cook while you make the rest of the salad.
2. For the dressing, place the third crushed garlic clove in a pint-size Mason jar. Add the egg yolk, 2 tablespoons of the olive oil, the lemon juice, and anchovies. Whirl with an immersion blender until puréed. With the blender running inside the jar, add the remaining ½ cup oil and blend until thickened. (You can do this in a regular blender as well.) Stir the minced parsley into the dressing, along with the chives and tarragon. Place in the fridge to chill.
3. To serve, tear the butter lettuce into bite-sized pieces and arrange on individual serving plates. Divide the scallions, avocado, and cucumber among the plates. Remove the chicken from the pan and pat it dry. Cut the chicken crosswise into slices and arrange on top of the salads. Dollop with dressing or present it on the side.

Tip: Add shredded carrots, slivered red bell peppers, and sliced purple cabbage to transform this into a more colorful confetti salad.

1. Preheat the oven to 400 degrees F.
2. Place the asparagus in a baking dish or on a baking sheet and drizzle with 1 teaspoon of the olive oil. Sprinkle with the salt and pepper, and roast until it is just al dente, about five minutes. Remove from the oven and set aside.
3. While the asparagus cools, place the almonds on a clean, rimmed baking sheet and toast until lightly browned, five to seven minutes. Transfer to a plate and set aside.
4. Add the asparagus, along with the chicken broth and water, to a blender, and purée until it is smooth, about two minutes. Return the puréed asparagus to a medium saucepan (strain through a fine-mesh sieve if you want an even smoother texture) and stir in the remaining 1 teaspoon of olive oil, the lemon zest, and mint. Warm the soup over medium heat.
5. Add the asparagus, along with the chicken broth and water, to a blender, and purée until it is smooth, about two minutes. Return the puréed asparagus to a medium saucepan (strain through a fine-mesh sieve if you want an even smoother texture) and stir in the remaining 1 teaspoon of olive oil, the lemon zest, and mint. Warm the soup over medium heat.

For the soup

1. Switch on the sauté function on the Instant Pot. Once it’s hot, swirl in the oil.
2. Toss in the onion and half the salt. Cook for two to three minutes, stirring frequently, until the onion is slightly softened. Turn off the sauté function.
3. Stir in the garlic and ginger and cook for about 30 seconds, until fragrant.
4. Add the broccoli, zucchini, scallions, and apple to the pot. Mix well. Pour in the broth and add the remaining salt.
5. Cover and cook for one minute under high pressure. Then turn off the pot and release the pressure manually.
6. Open the pot and add the baby spinach. Stir until the spinach is wilted.
7. Blend the soup in batches using a high-speed blender. Make sure to fill the ­blender no more than two-thirds full, remove the center of the lid, and cover the top with a towel. Alternatively, blend the soup in the pot using an immersion blender.
8. Taste for seasoning and adjust with salt and pepper. Serve topped with cashew cream.

Tip: Because Diamond Crystal kosher salt flakes are large and hollow, a teaspoon of it contains less sodium than other brands. If you’re using another type of kosher or sea salt, scale back the volume and salt to taste.

For the cream

1. Drain the soaked cashews and toss them in a blender with the remaining ingredients. Blitz the contents until smooth.
2. Taste and adjust the seasoning with more salt or lemon juice if needed.

1. Preheat oven to 350 degrees F. Cut two pieces of parchment paper at least 12 inches long.
2. In a medium bowl or stand mixer, mix the flour, salt, eggs, and coconut oil until evenly combined. Shape the dough into a disk, then place it between the parchment sheets and roll it out with a rolling pin to make a crust about ¼ inch thick. Transfer to a baking sheet and remove the top sheet of parchment.
3. Bake for 15 to 20 minutes, until toasted and golden on top.
4. While the crust bakes, make the pesto. In a food processor, place the garlic, basil, walnuts, nutritional yeast, and salt. Process until a paste is formed, scraping down the sides as needed. While the machine is running, slowly drizzle in the olive oil until the pesto is smooth.
5. Spread the pesto over the baked crust and top with crumbled goat cheese and red-pepper pieces.
6. Return to the oven for 10 minutes. When the pizza is heated through, remove it from the oven and top with fresh basil. Serve hot.

1. Add all the minted chimichurri ingredients to a blender or food processor, and process until well combined.
2. Put the chicken in a large bowl with 6 tablespoons of the chimichurri and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 45 minutes or up to two hours.
3. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Wipe the chicken with a paper towel to remove excess chimichurri; place the chicken on the prepared baking sheet skin side up and season with salt and pepper.
4. Bake for 40 minutes or until the chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 160 degrees F.
5. Transfer the chicken to a serving platter and drizzle a few tablespoons of the remaining chimichurri over it. Serve, with the rest of the chimichurri on the side.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

1. In a large skillet, heat 1 tablespoon of oil over medium heat.
2. Add the sausage and cook, breaking up the meat with a wooden spoon, until cooked through, for 5 to 7 minutes. Transfer the sausage to a bowl.
3. In the same pan, heat 1 tablespoon of oil over medium heat.
4. Add the eggs, and scramble them until cooked to your liking. Transfer to the bowl with the sausage.
5. In the same pan, heat the remaining 2 tablespoons of oil over medium heat.
6. Add the spinach, arugula, and kale, and sauté until wilted, for 3 to 5 minutes.
7. Build each bowl by placing the greens on the bottom, followed by the sausage, and finally, the eggs. Add avocado, scallions, and sesame seeds to taste, and season with salt and pepper.

Did you know? The traditional Buddha bowl is vegetarian. This one uses meat, but if you’d like to keep it traditional, simply remove the meat and add extra greens, avocado, and sesame seeds. And of course, you can prepare the eggs any way you like, such as over easy.

1. Blend all the ingredients together in a blender until smooth.
2. Pour the mixture into a glass container and place in the freezer. Stir every two hours until it is uniformly frozen.
3. Cover and store in the freezer. The mint flavor develops as it freezes. This sherbet will keep well for at least two weeks.

1. Peel and section the mandarin oranges, gently removing the white pith with your fingers. Pat dry if necessary.
2. Place the pistachios in a medium bowl. Line a serving platter with parchment paper.
3. Melt the chocolate in a microwave or double boiler. To microwave, place chopped chocolate in a medium bowl and heat on high for one minute, then use a fork to stir. Repeat in 45-second increments until the chocolate is melted completely. For a double boiler, put an inch of water in a medium saucepan and bring to a boil, then reduce heat to medium-low. Place a metal or glass bowl on top of the pot and add the chopped chocolate. Stir every minute or so, until the chocolate is melted completely. Place the bowl on a folded kitchen towel on the counter.
4. Dip the outer part of a mandarin slice into the chocolate and then into the pistachios, making sure it’s covered in nuts. Place on the parchment-lined serving platter. Repeat with all the sections.
5. Refrigerate uncovered until the chocolate is hardened, then remove the parchment liner and place the mandarins back on the serving platter. Let the mandarins come to room temperature for about 30 minutes before serving.

1. Mix all ingredients together and whisk until smooth. Serve at room temperature or chilled.
2. Store in the refrigerator for up to a week.

Optional spirit: Try a bit of Irish whiskey. If you’re spiking the entire batch (which will help it keep longer), add 2 to 3 ounces.

1. Weave the cucumber strips onto bamboo skewers, and reserve as garnishes.
2. Stir the water and sugar together in a pitcher, then add the remaining cucumber strips and the lower mint leaves.
3. Allow the cucumber–mint water to infuse for at least an hour before serving.
4. Strain the liquid and pour over crushed ice; fill halfway. Then top off with the carbonated water.
5. Serve in a Highball glass and garnish with a cucumber skewer and a mint sprig.

Optional spirit: Gin or vodka

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