Put all ingredients in blender and blend until smooth.
This recipe makes 28 to 30 ounces or about three to four servings. This will be very thick and you may need to add water - If you have a juicer this may work better.
The green drink has a strong taste and if you are used to drinking soda or sweet tea, the taste will take some getting used to. Dr. Oz suggests adding other items at first to sweeten the green drink to your taste.
cup paste for this recipe, then freeze the remaining for
Blanch green beans in boiling salted water
aper towels.
Meanwhile, blanch green beans in boiling, salted water
In a wok or large frying pan, heat oil over high heat. Stir-fry beef for 2-3 mins, until browned. Add sherry, soy sauce, oyster sauce and hot chili sauce. Toss until liquid begins to simmer. Add green beans and mushrooms. Stir-fry for 2-3 mins, until just tender.
Meanwhile, place noodles in a large colander. Pour boiling water over top and gently separate strands. Drain then add to wok and toss to combine. Serve topped with green onions.
ut into slices. Cook the green beans in boiling salted water
Cook green beans in boiling salted water for 4 mins. Add asparagus and cook for 2 mins. Drain.
Melt butter in a large frying pan. Cook shallots for 5 mins, until starting to soften and brown. Add mushrooms and cook for 5 mins. Set aside. Add rice to pan and stir to coat in butter. Add 3/4 cup wine and cook until liquid is absorbed. Add remaining wine and stock, 1/2 cup at a time, and cook, stirring, until absorbed and rice is tender.
Add vegetables. Season and cook for 5 mins. Serve with Parmesan cheese.
Stir-fry shallot, asparagus and green beans until vegetables are tender
ok. Stir-fry onion and green beans until beans are tender
Cook pasta in boiling salted water until al dente. Rinse under cold water until cool then drain.
Meanwhile, boil, steam or microwave green beans until just tender. Rinse under cold water until cool then drain.
Combine pasta and beans with tuna, olive, pepper and capers. Whisk together olive oil, white wine vinegar and garlic then drizzle over pasta salad and toss to combine. Season and serve.
Preheat oven to 400\u00b0F.
Place garlic on a baking tray and roast for 30 mins, or until soft. Squeeze garlic from cloves into a bowl and discard skins. Mash with a fork then add butter, chestnuts, parsley and lemon zest. Set aside.
Place broccoli, Brussels sprouts and zucchini in a large steamer basket set over a saucepan of boiling water. Steam for 8-10 mins, until almost tender. Add green beans and peas. Steam for another 2-3 mins, until almost tender. Transfer to a large bowl. Add chestnut butter and toss to coat.
To make the green tomato salsa, combine tomatoes, onion,
Blanch peas, sugar snap peas and green beans in boiling salted water for 3 mins. Drain and rinse under cold water until cool. Toss with mint and almonds. Set aside.
To make the dressing, whisk together vinegar and mustard. Gradually whisk in olive oil until thickened. Drizzle over salad and toss to combine. Season. Top with pancetta. Serve.
Cook noodles according to package directions. Drain then rinse under cold water; drain again and set aside.
Combine tomato sauce, soy sauce, brown sugar and 2 tbsp water in a small bowl.
Heat an oiled wok or large skillet on high heat. Stir-fry pork until browned. Add green beans and stir-fry for a further minute. Add noodles and toss gently until ingredients are well combined. Stir in sauce mixture and cook for a further 1-2 mins until heated through.
Heat reserved tuna oil in a large frying pan over medium-high heat. Cook squash, stirring, for 5 mins, or until soft.
Meanwhile, place couscous in a large heatproof bowl. Stir in 1/2 cup boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains.
Add squash, tuna and green beans to couscous. Stir in vinaigrette until combined. Serve.
Heat oil in a large frying pan over medium heat. Add onion and garlic and saute 3 mins, until soft. Add pork and cook, breaking up any lumps, 3 mins or until browned. Add green beans and cook 2 mins, until tender. Add rice, cilantro and cabbage. Cook, stirring, 2 mins, or until heated through. Stir in dressing and half the peanuts. Cook 2 mins or until heated through. Divide between serving bowls. Top with the remaining peanuts and extra cilantro to serve.
Preheat oven to 425\u00b0F. Line a baking tray with parchment paper. Cook potatoes in boiling water for 8 mins, until just tender. Drain and pat dry with paper towels. Transfer to prepared tray and bake for 15 mins, until golden and crisp.
Meanwhile, steam green beans for 2-3 mins, until just tender.
Distribute potatoes between serving plates, cut tops then squeeze open. Fill with 1/2 the cheese then top with beans, tuna and remaining cheese. Season to taste and serve.
Cook the green beans in boiling salted water
2 mins until tender. Add green beans for final 1 min
xcess. Set aside. Deep-fry green beans for 30 seconds. Remove