
3 EASY, HEALTHY, RECIPES WITH GARDEN VEGGIES!
Hi Friends! Welcome back to the blog! Today I’m sharing 3 easy recipes made with fresh Kitchen Garden ingredients! I recently shared with you 2 DIY tips for growing a successful kitchen garden. If you missed that video you can watch it here!
We love to eat local ingredients & you can’t get more local than a backyard kitchen garden! With sponsor Miracle Gro, I’m sharing 3 easy recipes featuring fresh ingredients from the garden such as a Garden Nourish Salad, a Carrot Ginger Smoothie & an easy Basil Coconut Soup! If you follow Healthy Grocery Girl on Instagram you’ve seen me post these types of recipes often – smoothies, soups & salads! All of the ingredients I’m using in today’s recipes are also easy to grow in your own kitchen garden such as spinach, basil, zucchini, carrots, green beans and more!


- 1 cup unsweetened non-dairy milk
- 1 banana
- 2 medium carrots, peeled and chopped
- ½ inch of fresh ginger, peeled and diced
- ½ inch of fresh turmeric, peeled and diced
- ½ cup ice
- Optional Protein Boost: Plant-based protein powder
- Optional Sweetener: 1 teaspoon raw honey or ½ tablespoon maple syrup or 4 drops liquid stevia
- Add all ingredients into a high-speed blender and blend for 1 minute.



- 1 cup of spinach
- 2 cups of romaine
- 1 medium zucchini
- 1 medium carrot
- 1 cup of green beans
- 4 radishes
- ½ cup of cherry tomatoes
- 2 tablespoons of hemp hearts
- ¼ cup of olives
- ⅓ cup olive oil
- 2 tablespoons tahini
- 1 whole lemon juiced
- ¼ teaspoon sea salt
- Wash & chop all ingredients!
- Optional, you can spiralize the carrots & zucchini to create veggie noodles!
- Add lettuce to bowls and tops with remaining ingredients!
- To make salad dressing, add all ingredients into a jar & whisk together.
- Feel free to use any veggies you have on hand to make this recipe!
- Boost protein by adding nuts such as almonds, seeds such as pumpkin seeds or legumes such as chickpeas, black beans or lentils!
- Add quinoa, brown rice or millet for a serving of gluten-free grains!



- 1 (15-ounce) can coconut milk
- 2 cups vegetable stock
- 2 cups fresh basil
- 2 medium leeks
- 4 tablespoons thai green curry paste
- 1 tablespoon coconut oil
- 2 teaspoon sea salt
- Optional: Top with crispy chickpeas!
- Remove the ends of the leeks, chop off the bottoms and any dead bits on the top.
- Thinly slice the leeks and rinse well.
- Heat one tablespoon of coconut oil in a large sauté pan over medium heat and sauté leeks about 10 minutes.
- Add the leeks into a high speed blender with all remaining ingredients and blend until smooth, serve soup hot garnished with leeks & fresh basil.
- This soup is amazing as is, but you can also add in 2 cups of cooked green lentils for some protein and texture. You can also roast chickpeas in the oven to create "crispy chickpeas" to add on top of the soup!
