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Go Green With These 3 Easy Plant-Based Recipes

Making sure your daily nutrition is top-notch can be daunting, but with these nutrient-dense recipes, you'll be sure to keep the alkalinity in your body high and illness at bay. Try to fit in one green smoothie and one powerhouse salad a day to ensure you're getting a hefty amount of plant-based vitamins and minerals that all of our bodies crave. 

Courtesy Gina Ragnone

Try these three recipes for better health and nutrition:

*Please note, if you've never consumed bee pollen, you should start out with only a few granules and see how your body reacts first, as some people may be allergic.

Prep time: 3 minutes
Cook time: 2 minutes
Serves: 1

*Recipe can be doubled once you build up to a larger amount of pollen.

1 tablespoon bee pollen
1 tablespoon ground flaxseed
1 teaspoon flaxseed oil
Drizzle of almond flavoring (not extract)
2 shakes of cinnamon
Liquid stevia to taste
Himalayan pink salt to taste

Place all ingredients into a small container with lid and mix well. Keep refrigerated.


(For full nutritional information, here is a link to the recipe we created in MyPlate.)

Prep time: 5 minutes or less
Blend time: 1 to 2 minutes
Serves: 1

* 1 apple, chopped
* 1 ripe avocado
* 3 stalks celery, chopped
* 1/2 cucumber, chopped
* Handful of spinach
* 2 tablespoon of fresh parsley
* Dash of cayenne pepper
* Liquid stevia to taste
* Himalayan sea salt to taste
* Enough water to blend
* Handful of ice

Place all ingredients, minus the avocado and ice, into a high-powered blender and blend until smooth. Add in the avocado and ice and blend until smooth. Pour into your favorite Mason jar and enjoy!


(For full nutritional information, here is a link to the recipe we created in MyPlate.)

Vegan and gluten-, dairy- and nut-free and packed with local and organic wholesome ingredients, this powerhouse salad ensures you're getting a surplus of nutrients in one meal.

Prep time: 10 minutes (doesn't include shredding of cabbage, carrots and cooking of quinoa and garbanzo beans)
Serves: 1

* 2 handfuls of ripped dinosaur or curly kale (washed, stems removed)
* Juice of 1/2 fresh-squeezed lemon
* 1 lemon wedge
* 2 teaspoons extra-virgin olive oil
* 1/4 cup shredded carrots
* 1/4 cup shredded purple cabbage
* 1/4 cup garbanzo beans (soaked in water overnight, drained and cooked)
* 1/4 cup quinoa (soaked in water overnight, drained and cooked)
* 1/4 cup alfalfa sprouts
* 2 tablespoons sunflower sprouts
* 1 small handful microgreens
* 1/4 avocado, sliced
* Heaping dollop of your favorite hummus
* Sprinkle of paprika
* Sea salt and pepper to taste
* Edible flowers if you're feeling fancy

1. In a small bowl, add the kale, lemon juice, one teaspoon extra-virgin olive oil, sea salt and pepper to taste.
2. Toss to combine.
3. Place the bed of kale onto a large plate and form a circle with each scoop of ingredients, leaving a space in the center. This includes the carrots, purple cabbage, garbanzo beans, quinoa, sunflower and alfalfa sprouts.
4. Place the hummus in the center, sprinkle with paprika and drizzle with half a teaspoon of olive oil.
5. Place the sliced avocado, microgreens and lemon wedge on top (in case you need more).


Readers -- Will you try any of the recipes above? What are your favorite plant-based recipes? What led you to follow a plant-based diet? Leave us a comment below and let us know!

Gina Ragnone is a certified holistic health coach with the Institute of Integrative Nutrition. She has a zest for all things health and wellness and is a graduate of the University of Michigan with a degree in English literature. She recently helped open Fala Bar, one of the first vegan and organic "fast food" establishments in Los Angeles. Gina has her own line of snacks called Gigi's Remix.

Connect with Gina on her website and on Instagram and Facebook.

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