A green spread to feast on for St Patrick’s Day

If green really isn’t your colour, try eating it instead of wearing it this St Patrick’s Day. 
 

Try the kale-and-herb barley bowl with poached egg recipe here.

Cook’s note: It’s best to use a juicer rather than a blender for this recipe. The juice always leaves us feeling energetic and cleansed, and the cookies are our solution to breakfast on the go without the guilt. They’re also the perfect padkos snacks.

Try the green juice with oat-and-pistachio breakfast cookies recipe here.
 

Cook’s note: You can’t go wrong with a Middle Eastern falafel-inspired bake made with peas, refreshing mint and chilli for a bit of bite. 

Try the pea “falafel” recipe here.

Even the tomatoes in this salad are green.

Cook’s note: Enter the humble cucumber, which, along with peas, edamame beans, asparagus and mint – and green, juicy tomatoes – adds the balance you need. You can even make it the night before and add ½ cup apple cider vinegar for a “pickled” salad.

Try the green salad with cucumber-seed dressing recipe here.

Dress your green salad (above) with a green dressing. Yes.

Try the green goddess-style dressing recipe here.

Not quite green eggs (or ham for that matter), but close enough.

Cook’s note: Serve this bake straight from the oven – it not only looks great on the table, but it’ll save on washing up, too.

Try the spring green skillet-baked eggs recipe here.

Cook’s note: Eat all your greens in one go with this superbowl starring asparagus and mangetout – a squeeze of lemon juice adds delicious zing.

Try the green asparagus broth recipe here.

Cook’s note: Tenderstem broccoli, exclusive to Woolies, is sweet and tender from stem to floret and 100% locally grown. A hybrid of Chinese kale and ordinary broccoli, it has a mild flavour similar to asparagus and really doesn’t need much in the way of cooking.

Try the Tenderstem broccoli-and-blue cheese soup recipe here.

Who would we be if we didn’t have a green cake to top things off?

Cook’s note: Banana peels: great for practical jokes, brilliant in banana bread. When bananas are overripe, the skins also become thinner, softer and sweeter. Blitz them into a batter with the banana itself for a smooth, creamy result. They also add extra fibre to the loaf. It’s a win-win.

Try the genius banana skin cake with avo frosting recipe here.

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