Happy National Garlic Day!

In honor of National Garlic Day, we thought we’d share a few fun facts about the mythical vampire killer!

  • Garlic is part of the lily family of plants.
  • Garlic can help regulate blood pressure, fight fungal infections, and increase metabolism.
  • Brides in Ancient Greece would carry bouquets of garlic and herbs, rather than flowers.
  • In the middle ages, individuals wore garlic cloves in hopes to ward off the Black Death.
  • Garlic can also protect one’s heart, aid in digestion and act as a natural antibiotic.
  • Over 300 varieties of garlic is grown throughout the world.

Sneak Peek Green Juice Recipe!

We can hardly believe it, but we have turned our four day cleanse into a book, releasing this June! In celebration, we are giving y’all a sneak peek to some of the +75 plant-based and green juice recipes in our upcoming book.

To get your beautiful hands on a copy, you can pre-order (at 25% off!) at Amazon. You’ll also be entered into a raffle for a free Daily Greens™. For more details: drinkdailygreens.com/book

To start things off here is a sweet green juice from our Spring cleanse.
Made with fresh strawberries + leafy greens, it’s perfect for Spring + Summer:


Book Cover

Daily Greens™ Spring Cleanse


Appetizer: Raw Kimchi

Directions:

To save time, you can also purchase pre-made kimchi instead of making your own with the following recipe.
Toss in a large ziptight plastic bag:

    ½ head of finely chopped Chinese cabbage (or other type)
    ½ cup of sea salt

Remove excess air and leave at room temperature for at least 6 hours or overnight
Drain the excess liquid from the bag of cabbage
Combine the following the bag and toss well:

    2 small thinly sliced green onions
    ½ minced garlic clove
    1 tbsp of raw coconut nectar
    ¼-inch of minced ginger root
    Cayenne pepper (to taste)

Transfer to an airtight mason jar and leave at room temperature for four days
Carefully open the jar to let the gas escape
Prepare to serve or store in the fridge

 


 


Dinner: Raw Bok Choy Salad

Directions:

  • Arrange the following on a platter:
      ½ head of roughly chopped bok choy
      2-3 thinly sliced green onions
      1 diced avocado
      ¼ cup of raw almond slivers
      1 tbsp of black sesame seeds
  • For the dressing, whisk together the following in a separate bowl:
      3 tbsp of extra-virgin olive oil
      1 ½ tbsp of coconut vinegar
      1 tbsp of raw soy sauce (Nama Shoyu)
      3 tbsp of raw maple syrup
      ¼-inch of minced ginger root
      ½ minced garlic clove
  • Pour the vinaigrette dressing over the bok choy platter

Daily Greens™ Spring Cleanse


Appetizer: Mixed Radish Slices

Directions:

On top of 5-6 thinly sliced radishes (various types), place:

    Handful of chopped parsley leaves (5-6 stems)
    Handful of chopped basil leaves (6-7 leaves)
    Drizzle of extra-virgin olive oil
    Sea salt (to taste)

 


 


Dinner: Watercress and Arugula Salad

Directions:

In a large bowl, toss:

    2 cups of baby arugula
    2 cups of destemmed watercress
    Handful of chopped tarragon (2-3 stems)

For the dressing, whisk together the following in a separate bowl:

    3 tbsp of extra-virgin olive oil
    2 tbsp of raw apple cider vinegar
    1 tbsp of thinly chopped shallots
    Sea salt and pepper (to taste)

Pour the vinaigrette dressing over the salad mixture and toss well

Garnish with 2-3 thinly sliced radishes and ¼ cup of chopped raw almonds