Delicious Recipes To Get More Greens

recipe, green, good


Delicious Recipes To Get More Greens

Written by: Kavata Kithome

All along the way I have been sharing a little of me, from the daily morning rituals, to my favorite teas and everything in between. When I began my wellness and health journey, green food was the most appealing to me. It affected me on a cerebral level, so much so that I would go out of my way to add something green to everything I ate or drank.

Because of that, I went looking for tantalizing recipes that were not only healthy, but also tickled my taste buds. Today I am sharing three recipes that show the best part of good-for-you greens in innovative, healthy and incredibly tasty ways.

Spinach Crepes With Goat’s Curd + Zucchini And Pea Salad

This is a great salad to eat because it showcases my favorite leaf spinach that is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper and manganese.

Zucchini contains vitamin A, magnesium, folate, potassium, copper and phosphorus.  Peas are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus and folate. They are also a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc, protein, magnesium, iron, potassium and choline.

Serves 6


Spinach Crepes

  • 1 cup (160 grams) buckwheat flour
  • 3 eggs
  • 2 cups (500 mL) almond milk
  • 3 cups (75 grams) baby spinach leaves
  • 1 cup flat-leaf parsley leaves
  • Sea salt and cracked black pepper
  • 2 tbsp extra-virgin olive oil 


  • 2 medium zucchinis (courgettes) (260 grams), shredded
  • 1 cup (120 grams) frozen peas, thawed
  • 2 cups (25 grams) snow pea tendrils
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • Sea salt and cracked black pepper
  • 2 cups (200 grams) goat’s curd (or cheese)
  • Lemon wedges, to serve 


  1. To make the spinach crepes, place the flour, eggs, milk, spinach, parsley, salt and pepper in a bowl and, using a handheld stick blender, blend until smooth.
  2. Heat a little of the oil in a 20cm nonstick frying pan over high heat. Add 1⁄3 cup (80 mL) of the batter, swirl to coat the base of the pan and cook for 1 to 2 minutes or until just set. Remove from the pan, set aside and keep warm. Repeat with the remaining oil and batter.
  3. Place the zucchini, peas, snow pea tendrils, oil, lemon juice, salt and pepper in a bowl and toss to combine. Divide the crepes between serving plates and top with the goat’s curd and salad.
  4. Serve with lemon wedges. 

Watercress, Broccoli + Roasted Garlic Pesto

The benefits of broccoli are undeniable, they are a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A (in the form of carotenoids), potassium and copper. Broccoli is also a good source of vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin and selenium. Watercress is great for boosting immunity, preventing cancer and supporting your thyroid.

Makes 3 cups


  • 1 head garlic
  • 1½ tbsp extra-virgin olive oil, for drizzling
  • 6 cups (360 grams) broccoli florets
  • 2 cups (30 grams) watercress sprigs, plus extra to serve
  • ½ cup (80 grams) roasted almonds
  • 2 tsp finely grated lemon rind
  • 2 tbsp lemon juice
  • ½ cup (40 grams) finely grated Parmesan
  • ¾ cup (180 mL) extra-virgin olive oil, extra
  • Char-grilled bread and lemon wedges, to serve 


  1. Preheat oven to 180°C (350°F). Place the garlic on a sheet of aluminum foil, drizzle with the oil and wrap to enclose.
  2. Roast for 30 minutes or until golden and soft. Allow to cool and squeeze the cloves from their skin into a food processor.
  3. Add the broccoli, watercress, almonds, lemon rind and juice, Parmesan and extra oil and process to a coarse paste. Serve with bread, lemon wedges and extra watercress. 

Lime + Coconut Green Vegetable Curry

This recipe calls for brussel sprouts, broccolini and zucchini. Broccolini is an excellent source of vitamins A, C and K, folate, manganese, iron, calcium, potassium, vitamin B6 and fiber. Brussel sprouts are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients, including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.

Serves 4


  • 3 kaffir lime leaves, shredded
  • 1½ tbsp finely grated ginger
  • 2 cloves garlic
  • ½ cup coriander (cilantro) leaves
  • 3 long green chilies, seeded and roughly chopped
  • 2 green onions (scallions), roughly chopped
  • 1 tsp coconut sugar
  • 1 tsp finely grated lime rind
  • ⅔ cup (50 grams) shredded coconut
  • ¼ cup (60 mL) vegetable oil
  • 3 cups (750 mL) coconut water
  • ¾ cup (180 mL) coconut milk
  • 2 cups (200 grams) Brussels sprouts, trimmed and halved
  • 2 medium zucchinis (courgettes) (260 grams), sliced
  • 1 bunch broccolini (175 grams), trimmed and halved
  • 2 tbsp lime juice
  • Thai basil leaves, to serve 


  1. Place the kaffir lime leaf, ginger, garlic, coriander, chili, onion, sugar and lime rind in a small food processor. Process to a coarse paste. Place 1 tablespoon of the paste in a bowl, add the coconut, mix to combine and set aside.
  2. Add half the oil to the remaining paste in the food processor and process until smooth. Heat the remaining oil in a large, deep-sided frying pan over high heat. Add the paste and cook, stirring, for 1 minute or until fragrant. Add the coconut water and coconut milk and bring to a boil. Reduce the heat to medium and simmer for 4 minutes or until thickened.
  3. Add the Brussels sprouts, cover and cook for 4 minutes. Add the zucchini and broccolini, cover and cook for a further 3 to 4 minutes or until the vegetables are tender.
  4. Stir in the lime juice and spoon the curry into serving bowls. Sprinkle with the shredded coconut mixture and top with the basil to serve. 

Do you have a recipe you want to share? An innovative way to get your greens in? Share with the community in the comments below.


Kavata Kithome
Follow me

Kavata Kithome

Health Advocate at One More Step
Kavata Kithome is an advocate for living your best life, full of health and longevity. While working closely with gym owners and personal trainers, she was able to sculpt a well-rounded view of fitness and understands how to incorporate it with a healthy balanced diet. She is a regular contributor to the One More Step Lifestyle brand.
Kavata Kithome
Follow me

Latest posts by Kavata Kithome (see all)


What Our Clients Say*

During my FitLife transformation, I lost 70 pounds! That's why I signed up for the protocol, but the most exciting result is that I found ME in the process. I had been hiding under a pile of pounds, self-doubt, and grief! FitLife changed my life and I knew I had to share it with others.

-Lynne, Longwood FL

I started with Fitlife back in 2011-2012…I wrote into Fitlife asking for an extreme amount of help. I was 300 pounds, with high cholesterol, and Drew helped me transform my life. I lost over 130 pounds and I no longer have high cholesterol. Not only did I lose weight, so did my husband, who lost over 70 pounds!

-Jaclyn, Martinsburg NE
View More Testimonials
*Results may vary by individual

Join The Movement

Mindset MasteryNutritional GuidanceFitness TipsCommunity Support
Join Now