Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 ..Raw foodists, where can I get the recipe for preparing collard greens, kale, spinach & mustard greens. Thanks gjjones Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 Hi Geneva, Although I've never used spinach in this recipe, you may want to try it anyway. This is only one version that I use: Ingredients for Green Salad: Purple Kale Lacinato Kale Rainbow Chard Green Kale Baby Collards Brussel Sprouts Cabbage Avocado Alpha Sprouts Red and Yellow bell pepper Tomato Marinate all except avocado sprouts peppers and tomato 1 cup Nama Shoyu Soy Sauce (found in Roots Market and MOM health food stores) ¼ cup Extra Virgin Olive Oil Juice of one lemon (Blend until smooth then pour over greens in a bowl and marinate for 15 min. or more) Strain all vegies from sauce, serve over bed of spring salad mix sprouts. Top with avocado, bell peppers and tomatoes or whatever you desire. (A good detoxifier) NOTE: All ingredients should be organically grown. Feel free to use any of the " hard to digest vegetables " that you may like. , " Geneva Jones " <gjones@a...> wrote: > .Raw foodists, where can I get the recipe for preparing collard greens, > kale, spinach & mustard greens. > > Thanks > > gjjones@a... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2004 Report Share Posted April 21, 2004 When I made marinated greens, this is the recipe I used: Kale and Collards (cut into thin strips) Chopped onion Approximately 1 to 2 tsp. of Apple Cider Vinegar (Bragg's) Dash or two of sea salt Just a dash of Bragg's Amino (not too much) Garlic chopped (or powdered) Cayenne pepper (if you like spicy) About 1/4 c. of olive or safflower oil Mix all ingredients and toss greens into the mixture. Allow to marinate for at least 4 hours (but they taste better next day or two!) One other recipe in which I use a combination of the greens you mentioned is my multi-green slaw: The dressing: Cashews (or walnuts or both!) soaked in water overnight and drained, onion, garlic powder or fresh garlic, sprinkle of sea salt, splash of lemon juice, splash of apple cider vinegar, tiny bit of maple syrup (or date) for a mild sweetness and a dash of herbs (I used italian herbs (basil, oregano, rosemary). All blended with water (enough to make it a creamy, but not too runny consistency). The slaw: Cabbage, carrots, kale, spinach, collards, onion, green (and/or yellow and red) peppers, and celery. I dont' have a food processor, so I just pulsed in my blender until it was all nice and chopped up. But if you have one, you can use a food processor to chop everything up. Mix the slaw ingredients with the dressing until well coated, chill and eat or eat right away (but it tastes better chilled IMHO) Cherie > > , " Geneva Jones " <gjones@a...> wrote: > > .Raw foodists, where can I get the recipe for preparing collard > greens, > > kale, spinach & mustard greens. > > > > Thanks > > > > gjjones@a... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2004 Report Share Posted April 22, 2004 This will help me a lot....now I don't have to steam them. Until I heard last wk's program I didn't know that steaming depleted the green's life. >>> cmkree 4/21/2004 4:46:01 PM >>> When I made marinated greens, this is the recipe I used: Kale and Collards (cut into thin strips) Chopped onion Approximately 1 to 2 tsp. of Apple Cider Vinegar (Bragg's) Dash or two of sea salt Just a dash of Bragg's Amino (not too much) Garlic chopped (or powdered) Cayenne pepper (if you like spicy) About 1/4 c. of olive or safflower oil Mix all ingredients and toss greens into the mixture. Allow to marinate for at least 4 hours (but they taste better next day or two!) One other recipe in which I use a combination of the greens you mentioned is my multi-green slaw: The dressing: Cashews (or walnuts or both!) soaked in water overnight and drained, onion, garlic powder or fresh garlic, sprinkle of sea salt, splash of lemon juice, splash of apple cider vinegar, tiny bit of maple syrup (or date) for a mild sweetness and a dash of herbs (I used italian herbs (basil, oregano, rosemary). All blended with water (enough to make it a creamy, but not too runny consistency). The slaw: Cabbage, carrots, kale, spinach, collards, onion, green (and/or yellow and red) peppers, and celery. I dont' have a food processor, so I just pulsed in my blender until it was all nice and chopped up. But if you have one, you can use a food processor to chop everything up. Mix the slaw ingredients with the dressing until well coated, chill and eat or eat right away (but it tastes better chilled IMHO) Cherie > > , " Geneva Jones " <gjones@a...> wrote: > > .Raw foodists, where can I get the recipe for preparing collard > greens, > > kale, spinach & mustard greens. > > > > Thanks > > > > gjjones@a... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2004 Report Share Posted April 30, 2004 What are some substitutes for garlic and onions in a raw dish, spiritualist advise not eating them or at least in moderation? Quote Link to comment Share on other sites More sharing options...
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