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13 Beans & Greens, part 2
And the call continues... what to do with those greens.... From this Dinner Dilemma you can learn about the energetics of wintery greens and how they affect the body, as well several ideas on how to make the most of those nutrient dense veggies! Audio about 8 mins.
Wintery Greens
Winter greens are greens that thrive in the winter. They are hardy, strong, give substance, warmth, enriching for the blood, full of iron, helps eyes, etc. Consider how the energetics of the plant impart their virtues in us.
Kale
Collards
Chard
Mustard Greens
Raw & Cooked
Steamed- hot with lemon juice, sesame seeds/oil
Boiled- roll in “giant green ball” slice through with knife. Mix tahini with lemon juice, ume vinegar and olive oil to make tahini sauce and serve over steamed greens
Sauté- garlic, onion, carrots, over rice or quinoa. Or you can make winter enchiladas with sautéed greens, black beans, and topped with cashew sauce
Shock- dip the greens in boiling water for 30 seconds- 1 minute, pull ‘em out (with tongs!) Lay them flat, fill with any inside mix you like, and roll ‘em up!
Raw- Massaged Kale Salad: De-stem and chop the kale and add whatever else you like, try shredded veggies, olive oil, tamari, or lemon juice, etc. Massage 2-3 mins to change the texture of the salad.
Northwest Salad
Food for thought: How do our beliefs about food influence our taste buds?
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