- Throw a handful of greens on the side of all your meals. With beautiful quality, you don’t need to do too much, a drizzle a quality olive oil, a squeeze of lemon and a pinch of sea salt…perfection.
- Vibrant green soup, made with vegetable broth. Sautee leeks and garlic until leeks are translucent, add veggie stock/broth. Bring to simmer and throw in your array of greens (kale, broccoi, chard, silver beet etc), and cook until they go a vibrant green (this will only take 1-3 minutes), blend straight away and serve. Enjoy with a drizzle of olive oil, a twist of pepper, a pinch of salt, fresh herbs and a slice of sourdough.
- These chard dolmas are a creation made by fellow herbalist Danielle Charles that have become one of my favourite ways to use rainbow chard. Chewy, nutty brown rice, laced with raisins and nuts, packaged up in a green parcel is perfect for a quick mid-week meal.