Ashitaba plants are a type of superfood that are incredibly healthy.
Well, technically, all leafy vegetables are healthy. There are the likes of spinach, kale, collard greens, lettuce, escarole and Swiss chard. But for now, let’s focus on ashitaba here as a super food.
Ashitaba leaves are chock-full of fiber, vitamins, minerals and phytochemicals. They are linked to lower risk of certain cancers and high cholesterol leading to heart disease. A good recommendation is for you to eat (or drink) an equivalent amount of two cups of ashitaba leaves in a week. You can have it every day in each meal three days in a week. If you’re wondering how to actually meet that, this post is for you. In this article, we will tackle some tips on how to prepare and serve ashitaba for breakfast, lunch and dinner.
Ashitaba for Any Meal:
Does your hectic schedule leave you feeling that take-out is your only option? Using a few choice convenience items, such as canned vegetables and fresh ingredients from the nearest local market, you can prepare meals with ashitaba in no time. Get started with these ultra-quick sample ashitaba recipes and tips that your whole family can enjoy.
Ashitaba for Breakfast
A good way to start your day right is to have a cup of ashitaba tea. If you are not into teas, then make yourself an ashitaba smoothie from ashitaba powder. This trendy breakfast drink can fill you with a smug sense of health. Just add a couple handfuls of ashitaba (or about 10 leaves) to your smoothie and it’s good to go!
Ashitaba for Lunch
As an easy choice, salads can be bumped up with raw ashitaba leaves, cooked kale and spinach for nutrition. As naturally sweet fruits, slices of apples can also be added to help to curb your cravings for sweets in a natural way. They have fiber and vitamin C.
You can also opt for a sandwich and instead of lettuce, sneak ashitaba in with scrambled egg or omelet. Eggs have riboflavin, vitamin B12, and phosphorus. They complement the benefits of ashitaba, as this dairy product is a very good source of protein and selenium.
For the soup, you can heat up a canned soup and dose it with ashitaba, escarole and some beans from last night’s dinner.
Ashitaba for Snacks
For snacks, ashitaba chips may do. But how to do it? Wash the ashitaba leaves and dry them, toss a bit of olive oil and brush the oil onto the dried leaves, sprinkle some salt and roast in a hot oven until crispy.
If you want the tastier kind, plain, low-fat yogurt with ashitaba leaves mixed in sounds great. Using plain yogurt, you can control how much sweetener you add. Also try adding a dash of vanilla or some cinnamon for different flavors. Add a handful of cereal or granola for a heartier snack.
Ashitaba for Dinner
One of the easiest ways to join ashitaba into your dinner is to saute the leaves as a side dish for whatever else you’re having. To make it more palatable, you need to add a bit of garlic, olive oil and a pinch of red pepper flakes. Set that aside and cook pasta as the main entree.
Any type of pasta will do. Top your pasta later with the sauteed ashitaba and spinach sauce for a healthy and sumptuous dinner on the table!
As our lives are getting busier with tons of activities throughout the day, preparing for even the simplest meal like breakfast and snacks can feel quite overwhelming. Thankfully, we have accessibility to these simple recipes and a lot more online that can make us cut out junk food for a healthier diet for our self and our family.
Ashitaba might be new to your palate, and you might not like the taste at the start. But give yourself some leeway. After all, anything done with a few tries will get better, easier and quicker to do. Start out with simple ashitaba-inspired dishes. It does not have to be complicated. : )