Every week Green Door members receive our e-newsletter with a link to these weekly recipes, articles of
interest, and important announcements.
See this week's recipes below...
here for last week's recipes
Healthy Recipes Collections
click here
Healthy Juicing Recipes
Click here for Juicing Recipes
This week's Recipes ...
Friday July 24th
(This week's recipes are usually uploaded by Friday each week.  
If they have not yet been updated, please check back later. Thanks).
Reduce High Blood
 - DASH - diet click here

Red Leaf Lettuce
Collard Greens (Lge , LG bags)
Beet Root (except LG bags)
Clover Sprouts
Roma Tomatoes
Cripps Pink Apples
Pluots - Flavor Grenade
Red Leaf Salad with Roasted Beets, Oranges, and Walnuts  
•        2 medium beets, trimmed and scrubbed
•        Olive oil
•        1/2 teaspoon kosher salt, plus more for seasoning
•        1/3 cup coarsely chopped walnuts
•        1 head red leaf lettuce, rinsed, dried, and torn into pieces
•        2 navel oranges
•        1 tablespoon minced shallot
•        1/2 teaspoon fennel seeds, crushed in a mortar and pestle
•        2 tablespoons fresh lemon juice
•        1/4 cup walnut oil
1. Heat the oven to 350°F. Lay the beets on one half of a large piece of aluminum foil. Sprinkle with olive oil and
season with salt. Fold the foil in half to make a packet and roll the edges to seal. Lay on a baking sheet and roast
until tender, 45 to 60 minutes. Let cool. Peel the beets and slice into 1/2-inch-thick wedges.
2. Keep the oven at 350°F; toast the walnuts on a baking sheet for a few minutes, 5 to 7, until they smell good.
Remove the nuts and let them cool while you wash and dry the lettuce and tear it into a salad bowl.
3. Zest one orange—you need 1 teaspoon grated zest. Using a very sharp knife, cut the ends from the oranges,
slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a bowl, remove
the segments, cutting between the membrane. Place the segments in a strainer to drain off excess juice.
4. Whisk together the dressing ingredients—the shallot, fennel seeds, and lemon juice—in a small bowl, adding the
oil last, whisking as you pour it in so the dressing emulsifies a bit. Taste and adjust the seasoning.
5. Toss the nuts, beets, oranges, and the dressing with the salad, adjust the seasoning, and serve immediately.
Tips and Techniques
Teresa: "The oranges and beets are best tossed in at the last minute, when you dress the salad to serve it, lest the o‐
juice and beety color run amok."

Collard Greens With Tomatoes and Garlic
"This is a dish popular in the southern US states and originally comes from Africa."
o        1/4 cup extra virgin olive oil
o        6 large garlic cloves, thinly sliced
o        1 medium onion, cut into 1/2-inch dice
o        1 jalapeno pepper, halved lengthwise
o        4 medium tomatoes, chopped
o        2 lbs collard greens, stems and leaves finely shredded
o        3 bay leaves
o        2 sprigs thyme
o        kosher salt & freshly ground black pepper
1.        In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook,
stirring occasionally, until softened, about 3 minutes.
2.        Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook,
stirring occasionally, until collards are tender, about 20 minutes.
3.        Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
4.        This dish can be prepared a day in advance and reheated.

Cucumber, Tomato and Feta Salad
•        6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
•        2 large tomatoes (about 1 pound total), coarsely chopped
•        1 bunch scallions, chopped
•        1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
•        1 7-ounce package feta, crumbled, divided
•        1/2 cup coarsely chopped fresh mint
•        6 tablespoons extra-virgin olive oil
•        1/4 cup fresh lemon juice
•        Kosher salt and freshly ground black pepper
Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a
small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt
and pepper. Sprinkle remaining half of feta over and serve.

Minestrone with Collard Greens and White Beans
Instead of the usual escarole or kale, use hearty collards in this familiar soup. The greens' slight bitterness plays
nicely against the creamy beans and sweet tomatoes.
•        1 tablespoon olive oil
•        1 medium onion, chopped
•        2 cloves garlic, minced
•        Coarse salt and ground pepper
•        2 tablespoons tomato paste
•        1 pound (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped
•        1/2 teaspoon dried thyme
•        1/2 teaspoon red-pepper flakes
•        2 cans (19 ounces each) white beans, rinsed and drained
•        1 can (14 1/2 ounces) diced tomatoes, in juice
•        Grated Parmesan, for serving (optional)
1.        In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring
occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste, and cook, stirring, until onion is coated,
about 30 seconds. Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4
2.        Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the
beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer,
until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.
Spaghetti with Collard Greens and Lemon - Video

Cheese Tortillas With Sprouts
1 doz. corn tortillas
1 lb. mild cheddar cheese, grated
1/2 cup sour cream
2 cups Alfalfa or Clover sprouts (broccoli sprouts or Zesty Salad & Sandwich Mix are great, too)

Spread a little margarine on one side of a tortilla. Place the tortilla in a preheated heavy fry pan, margarine side
down. Sprinkle with grated cheese. When cheese has melted, remove tortilla to hot platter, sprinkle Alfalfa or Clover
sprouts liberally over melted cheese, spoon on dabs of sour cream, then roll up. Repeat for each tortilla. Keep platter
in warm oven (225 degrees) until all tortillas are prepared. Serve warm.

1 cucumber
2 tsp. chopped chives or grated onion
8 oz. cream cheese
1 tsp. salt
1/2 cup chopped Alfalfa or Clover/Clover Sprouts

Cut unpeeled cuke in half lengthwise.  Scoop out seeds and center pulp.  Grate remaining cuke on a coarse
shredder.  Drain cucumber, grated, and mix with remaining ingredients.  Use on crackers or in sandwiches.
Makes about 2 cups.

Sprout & Spinach Salad
serves 4
4 cups sprouts (any combination)
1/2 head of lettuce or spinach (chopped)
2 slices purple onion, diced small
4 carrots, grated
3 mushrooms, sliced
1 cucumber, peeled, diced
1 yellow/red bell pepper, sliced
1 tomato, diced
Combine all ingredients except the cucumbers and tomatoes. Toss with dressing of choice.* Add cucumber and
tomato to the top.

Beetroot, Apple, and Kiwi Soup
I had this recipe in my draft for long. Actually, I prepared this soup for my very first event "Think Beyond the Usual-
Fruits" but couldn't post the recipe by then due to lack of time. Yesterday, while I was going through the drafts, I found
this. I prepared this soup for lunch, on a day, when I had no mood for elaborate cooking. The vibrant colour of the
soup really made me fresh and I still remember the taste of kiwi in the soup. The soup is really for the Kiwi lovers.
Ingredients :
1. Beetroot - 3/4 Cup (Grated)
2. Kiwi - 1/4 Cup (Chopped)
3. Apple - 1/4 Cup (Chopped)
4. Onion - 1/4 Cup (Chopped)
5. Garlic - 2 Cloves
6. Oil - 1/2 tbs
7. Salt - Needed Qty
8. Pepper Powder - 1 tsp or less
9. Lemon Juice - 1 tsp (Optional)
Procedure :

1. In a pan, oil oil and then add the vegetables and fruits.
2. Saute till soft.
3. Add enough water and salt. Cover the pan and cook the contents on medium heat.
4. Once cooked, remove from stove, let it cool.
5. Blend with pepper powder till smooth. Add extra water, if needed.
6. Again, bring to boil and serve hot with toasted bread or you can refrigerate and serve cold.
7. Just before serving add the lemon juice.

Green Leaf Lettuce with Grilled Peaches and Blue Cheese
with Faux Catalina Dressing
I know grilled fruit may sound a little funny, but just try it, all right? You will love it, guaranteed. The smoky edge
provided by the grilling fire is the perfect complement to the sweet juiciness of summer's fruits. The Catalina dressing
is an attempt to duplicate a dressing that I used to enjoy as a child at the Cascades Restaurant in Williamsburg,
Virginia. Try it on a chicken or turkey salad. In fact, it's a good all-purpose dressing.
Serves 4 to 6
Best substitute greens: Red leaf, Green leaf, Boston, Bibb, Oak leaf, or Romaine.
For the dressing
2 tablespoons catsup
2 tablespoons grainy mustard
1 tablespoon sugar
1 teaspoon minced garlic
3/4 cup olive oil
2 tablespoons lime juice (about 1 medium lime)
1/4 cup balsamic vinegar
Salt and freshly cracked black pepper to taste
For the salad
2 peaches, pitted and halved
2 tablespoons molasses
2 bunches green leaf lettuce, trimmed, washed, and dried
1/2 cup crumbled blue cheese of your choice
1. Prepare a medium-hot fire in your grill.
2. In a blender or food processor, combine the catsup, mustard, sugar and garlic, and puree. With the motor still
running, add the oil in a steady stream. Turn the motor off, add the lime juice and balsamic vinegar, and pulse to
combine. Season with salt and pepper and set aside.
3. Grill the peach halves over a medium-hot fire until just browned, 4 to 5 minutes, brushing with the molasses during
the last minute of cooking. Remove from the grill, cut each half into quarters, and place in a large bowl.
4. Add the lettuce to the peaches. Stir the dressing well, add just enough to moisten the ingredients (there will be
some dressing left over), and toss to coat. Place on a platter or individual serving plates, sprinkle liberally with the
blue cheese, and serve at once.

"Chunky Pluot" Fruit Salad
You're probably asking, "what is a Pluot?" Well, it is a plum/apricot hybrid. The sugar content of these varieties is
much higher than in standard plums or apricots, yielding fruit of incomparable sweetness.

From time to time, when all conditions are just right, nature can produce truly unique treasures. Such is the case with
Pluots, with a sweet and savory blend of plum and apricot flavor. They are sweet and very good!

This is a very light fruit salad that melts in your mouth! Enjoy!

2         pluots
2         peaches
2         apples (1 red/1 green is pretty!)
2         white nectarines
2         bananas
1/2         cup pineapple chunks
1/2         cup grapes
1/2         plain low-fat yogurt
       orange juice
       pineapple juice
3         tablespoons sugar
       whipped topping
We don't know how many servings this makes. If you do, tell us.
1.        Slice fruit into chuncks.
2.        Sprinkle a small amount of orange juice and pineapple juice over the fruit and stir.
3.        Add yogurt, stir.
4.        Srinkle sugar over the top and DON'T stir.
5.        Freeze for 30-45 minutes.
6.        Take out and add whipped topping to your liking and stir.
7.        Serve and enjoy!

Smoked Duck and Pluot Salad
Smoked duck is available at some supermarkets, specialty foods stores, and Asian markets. Smoked chicken or
smoked turkey make great substitutes.

2 tablespoons seasoned rice vinegar
2 tablespoons chopped shallot
1 tablespoon chopped peeled fresh ginger
1/4 teaspoon wasabi powder (horseradish powder)*
1/3 cup peanut oil or vegetable oil

6 oz frisée, torn (about 2 heads)
1/2 cup chopped salted roasted peanuts, divided
3/4 pound pluots (about 3 large or 5 small), halved, pitted, thinly sliced
3/4 pound smoked duck breast, sliced
5 large Thai basil sprigs or 3 regular basil sprigs, leaves torn, stems discarded
1/4 cup chopped green onions

*Sold in the Asian foods section of some supermarkets and at Japanese markets.

Puree vinegar, shallot, ginger, and wasabi powder in mini processor. Gradually add oil; puree.

Toss frisée and 1/4 cup peanuts in medium bowl with enough dressing to coat. Divide salad among plates. Arrange
pluots and duck over frisée. Spoon more dressing over salad. Sprinkle with basil, green onions, and remaining