- Top your meals with fresh herbs. Try coriander on a curry, parsley on a stew and basil leaves on an Italian pasta.
- Order a side of broccoli, steamed spinach or mangetout when you’re out for a meal.
- Add a small handful of fresh spinach to your smoothies – it packs a nutritional punch without giving it a distinct flavour.
- Blend or toss some fresh spinach or kale into a curry or tomato sauce when making a pasta.
- Add wild rocket (arugula to Americans) to a bowl of beans, salad or jacket potato with hummus. It manages to keep in the fridge for a couple of weeks.
- Slice courgette and freeze before adding it to smoothies – virtually tasteless but it adds a creaminess and is great especially if you don’t like frozen banana. You can also steam the courgette first, let it cool and then freeze it if you prefer.
- Grate cucumber into a plant-based yoghurt (such as almond or soya yoghurt) and add some mint sauce to make a quick raita.
- Make a green pesto and use it on bread, pasta or as a dip for your crudités.
- Change up your salads with greens you haven’t tried before: I love sorrel, rainbow chard, collard greens and pea shoots.
- Wilt some greens and sauté with onion, garlic and mushrooms in miso sauce for a great side dish or pair with rice or noodles for a more substantial meal.
