Guest guest Posted September 18, 2006 Report Share Posted September 18, 2006 Unfortunately, according to the news the e coli could be IN the leaves itself. If the roots soaked up the bacteria --- then it is in the leaf not on the outside of it. I'm just hoping they don't discover other greens are contaminated too. Sad....now we find out eating healthy can kill you too.... Cat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2006 Report Share Posted September 19, 2006 I get nervous each night when I make my salad. Although it is romaine lettuce, this whole episode has left me with a very scary feeling. Sue ---- kittyhorn 9/19/2006 12:27:30 AM re: greens Unfortunately, according to the news the e coli could be IN the leaves itself. If the roots soaked up the bacteria --- then it is in the leaf not on the outside of it. I'm just hoping they don't discover other greens are contaminated too. Sad....now we find out eating healthy can kill you too.... Cat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2008 Report Share Posted December 2, 2008 Help!!! My CSA basket is exploding with greens. I'm out of ideas, but the greens keep coming!! I've done pasta & , white beans & , risotto & , sauteed.... Help!! What to do? Any clever ideas appreciated. I generally enjoy greens, but my husband is starting to think it's some sort of karmic punishment. Thank you! Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2008 Report Share Posted December 2, 2008 Hi Liz, These are from the weekly newsletter from a local coop. I have only tried the first one (it was yummy!): Braised Kale, Potatoes and Mushrooms Vegetarian Times Issue: March 1, 1998 Serves 4 * 1/4 cup water * 1 lb. kale, stemmed and torn into large pieces * 1 cup diced uncooked red potatoes, with skins * 1 Tbs. olive oil * 1 cup chopped or sliced portabello mushrooms * 2 medium shallots, minced (I used 1/2 of a sweet onion) * 2 cloves garlic, minced * Salt and freshly ground black pepper to taste Directions 1. Place potatoes in medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, 7 to 10 minutes. Drain well and set aside. 2. Meanwhile, in large, wide skillet, heat oil over medium heat. Add mushrooms, shallots and garlic and cook, stirring often, until shallots are soft and mushrooms are tender, about 5 minutes. Season with salt and pepper to taste. 3. Add kale to mushroom mixture and cook, stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. Serve warm. Louisiana Greens and “Sausage” Vegetarian Times Issue: June 1, 2004 Serves 6 * 2 tsp. olive oil * 1/4 tsp. crushed red pepper * 4 cloves garlic, minced * 1 medium-sized onion, coarsely chopped * 1 14-oz. bulk-style soy “sausage” * 16 oz. mixed greens, such as mustard, collard, turnip and spinach * 2 1/2 Tbs. red wine vinegar * 1/3 cup white wine or vegetable stock * 2 cups vegetarian “chicken” stock, boiling * 3/4 cup tomato sauce * 1/2 Tbs. dried thyme Directions 1. Heat oil and crushed pepper over medium-high heat in a very large saucepan or stockpot for 1 minute. Add garlic and onions. Cook for 2 minutes, and add soy “sausage,” stirring and breaking apart with a large spoon. Cook mixture for 7 minutes, stirring frequently until browned. Add greens, reduce heat to medium-low and cook mixture, covered, stirring occasionally, for 5 minutes, or until greens cook down. Add vinegar, wine, stock and tomato sauce. Reduce heat to low. 2. Cover, and cook for 15 minutes. Add thyme, and cook 5 minutes longer, or until greens are tender, stirring occasionally. Parsley Aioli Vegetarian Times Issue: June 1, 2001 Makes 3/4 cup * 10 large cloves roasted garlic * 2 cups packed parsley leaves and tender stems * 4 oz. soft or firm silken tofu (1/2 cup) * 2 Tbs. fresh lemon juice, plus more if needed * 2 Tbs. olive oil * 1/2 tsp. Dijon mustard * 1/2 tsp. salt, plus more if needed Aioli (ay-OH-lee) is a strong flavored garlic mayonnaise from Provence. Try this delicious soy version served with steamed artichokes. It’s also good as a sandwich spread or vegetable dip. Directions 1. To roast garlic, preheat oven to 375F. Remove loose, papery skins from whole head. In shallow baking dish, set head and drizzle with olive oil. Roast until soft, 20 to 30 minutes. Use immediately or refrigerate in sealed container up to 10 days. Squeeze soft flesh out of each clove as needed. 2. In blender or food processor, combine all ingredients. Process until very smooth, scraping down sides once or twice, about 2 minutes. Add more lemon juice or salt if needed. 3. Use immediately or refrigerate in tightly sealed container for up to 3 days. Thin leftovers, if necessary, with 1 teaspoon water. Can anything be more ridiculous than that a man should have the right to kill me because he lives on the other side of the water, and because his ruler has a quarrel with mine. - Blaise Pascal --- On Mon, 12/1/08, Liz <evergnault wrote: Liz <evergnault Greens Monday, December 1, 2008, 9:19 PM Help!!! My CSA basket is exploding with greens. I'm out of ideas, but the greens keep coming!! I've done pasta & , white beans & , risotto & , sauteed.... Help!! What to do? Any clever ideas appreciated. I generally enjoy greens, but my husband is starting to think it's some sort of karmic punishment. Thank you! Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2008 Report Share Posted December 2, 2008 Hi Liz, When I have a lot of greens, I generally freeze them. Just blanch for a minute or two, dip into cold water, then lay on a baking sheet and freeze. When frozen, I take them out and put in a freezer container or bag (whatever you choose to use to freeze things.) That way we have greens from the farm throughout the winter. I also make 'Green Balls' that we have for snacks and they freeze well. I adapted a spinach balls recipe to use different greens, be vegan, and use my 'okara' from making almond/barley milk. I'll give the recipe if you're interested, but I don't know how many people make almond/barley milk at home, so I don't know how it would work if you don't. I'm sure there's another way to adapt it to not use the 'okara', probably use tofu I'd guess. It's actually the best way I've found to get my 2 year old to eat her greens (besides a smoothie, of course.) Hope that helps some! Elizabeth On Mon, Dec 1, 2008 at 9:19 PM, Liz <evergnault wrote: > Help!!! > > My CSA basket is exploding with greens. I'm out of ideas, but the > greens keep coming!! I've done pasta & , white beans & , risotto & , > sauteed.... Help!! What to do? Any clever ideas appreciated. I > generally enjoy greens, but my husband is starting to think it's some > sort of karmic punishment. Thank you! > > Liz > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2008 Report Share Posted December 2, 2008 My favorite these days is those wonderful green smoothies recommended to me on this group a few months back. Whole family loves those and I like to make them for my inlaws as well when they come over to see the grandkid. The whole family loves that they keep them regular too :-) Also try the Sneaky Mama's Black Bean Soup which is a wonderful soup on Vegan Lunchbox. It's blended so your husband won't even know he's getting them, again. good luck! dee On Dec 1, 2008, at 7:19 PM, Liz wrote: > Help!!! > > My CSA basket is exploding with greens. I'm out of ideas, but the > greens keep coming!! I've done pasta & , white beans & , risotto & , > sauteed.... Help!! What to do? Any clever ideas appreciated. I > generally enjoy greens, but my husband is starting to think it's some > sort of karmic punishment. Thank you! > > Liz > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2008 Report Share Posted December 3, 2008 Hi Elizabeth, Would you please send me the recipe for the green balls? Also, have you ever tried using the okara from homemade soymilk? Thanks, Jessica , " Elizabeth Murray " <funwiththekids wrote: > > Hi Liz, > When I have a lot of greens, I generally freeze them. Just blanch for a > minute or two, dip into cold water, then lay on a baking sheet and freeze. > When frozen, I take them out and put in a freezer container or bag (whatever > you choose to use to freeze things.) That way we have greens from the farm > throughout the winter. > > I also make 'Green Balls' that we have for snacks and they freeze well. I > adapted a spinach balls recipe to use different greens, be vegan, and use my > 'okara' from making almond/barley milk. I'll give the recipe if you're > interested, but I don't know how many people make almond/barley milk at > home, so I don't know how it would work if you don't. I'm sure there's > another way to adapt it to not use the 'okara', probably use tofu I'd > guess. It's actually the best way I've found to get my 2 year old to eat > her greens (besides a smoothie, of course.) > > Hope that helps some! > Elizabeth > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2008 Report Share Posted December 4, 2008 Yes, what are green balls exactly? On Wed, Dec 3, 2008 at 10:22 AM, Jessica Almy <j_almy wrote: > Hi Elizabeth, > > Would you please send me the recipe for the green balls? Also, have > you ever tried using the okara from homemade soymilk? > > Thanks, > Jessica > > <%40>, > " Elizabeth Murray " > <funwiththekids wrote: > > > > Hi Liz, > > When I have a lot of greens, I generally freeze them. Just blanch > for a > > minute or two, dip into cold water, then lay on a baking sheet and > freeze. > > When frozen, I take them out and put in a freezer container or bag > (whatever > > you choose to use to freeze things.) That way we have greens from > the farm > > throughout the winter. > > > > I also make 'Green Balls' that we have for snacks and they freeze > well. I > > adapted a spinach balls recipe to use different greens, be vegan, > and use my > > 'okara' from making almond/barley milk. I'll give the recipe if > you're > > interested, but I don't know how many people make almond/barley > milk at > > home, so I don't know how it would work if you don't. I'm sure > there's > > another way to adapt it to not use the 'okara', probably use tofu > I'd > > guess. It's actually the best way I've found to get my 2 year old > to eat > > her greens (besides a smoothie, of course.) > > > > Hope that helps some! > > Elizabeth > > > > > -- Regards, Vibeke Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2008 Report Share Posted December 4, 2008 I'd love the recipe for the green balls, too. missie On Thu, Dec 4, 2008 at 7:53 AM, Vibeke Vale <vibekevale wrote: > Yes, what are green balls exactly? > > > On Wed, Dec 3, 2008 at 10:22 AM, Jessica Almy <j_almy<j_almy%40hotmail.com>> > wrote: > > > Hi Elizabeth, > > > > Would you please send me the recipe for the green balls? Also, have > > you ever tried using the okara from homemade soymilk? > > > > Thanks, > > Jessica > > > > <%40><% > 40>, > > > " Elizabeth Murray " > > <funwiththekids wrote: > > > > > > Hi Liz, > > > When I have a lot of greens, I generally freeze them. Just blanch > > for a > > > minute or two, dip into cold water, then lay on a baking sheet and > > freeze. > > > When frozen, I take them out and put in a freezer container or bag > > (whatever > > > you choose to use to freeze things.) That way we have greens from > > the farm > > > throughout the winter. > > > > > > I also make 'Green Balls' that we have for snacks and they freeze > > well. I > > > adapted a spinach balls recipe to use different greens, be vegan, > > and use my > > > 'okara' from making almond/barley milk. I'll give the recipe if > > you're > > > interested, but I don't know how many people make almond/barley > > milk at > > > home, so I don't know how it would work if you don't. I'm sure > > there's > > > another way to adapt it to not use the 'okara', probably use tofu > > I'd > > > guess. It's actually the best way I've found to get my 2 year old > > to eat > > > her greens (besides a smoothie, of course.) > > > > > > Hope that helps some! > > > Elizabeth > > > > > > > > > > > -- > Regards, > > Vibeke > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2008 Report Share Posted December 4, 2008 You hear so much about kale being a super green food-I love to get bunches of kale and process them in a food processor, then freeze and add to whatever. I use them in pasta sauces, on pizza, in my breakfast scrambles, just about anything I can think of. Laura Ballinger Morales ________________________________ Missie <mszzzi Thursday, December 4, 2008 12:07:39 PM Re: Re: Greens I'd love the recipe for the green balls, too. missie On Thu, Dec 4, 2008 at 7:53 AM, Vibeke Vale <vibekevale (AT) gmail (DOT) com> wrote: > Yes, what are green balls exactly? > > > On Wed, Dec 3, 2008 at 10:22 AM, Jessica Almy <j_almy (AT) hotmail (DOT) com<j_almy%40hotmail. com>> > wrote: > > > Hi Elizabeth, > > > > Would you please send me the recipe for the green balls? Also, have > > you ever tried using the okara from homemade soymilk? > > > > Thanks, > > Jessica > > > > @gro ups.com <% 40. com><% > 40. com>, > > > " Elizabeth Murray " > > <funwiththekids@ ...> wrote: > > > > > > Hi Liz, > > > When I have a lot of greens, I generally freeze them. Just blanch > > for a > > > minute or two, dip into cold water, then lay on a baking sheet and > > freeze. > > > When frozen, I take them out and put in a freezer container or bag > > (whatever > > > you choose to use to freeze things.) That way we have greens from > > the farm > > > throughout the winter. > > > > > > I also make 'Green Balls' that we have for snacks and they freeze > > well. I > > > adapted a spinach balls recipe to use different greens, be vegan, > > and use my > > > 'okara' from making almond/barley milk. I'll give the recipe if > > you're > > > interested, but I don't know how many people make almond/barley > > milk at > > > home, so I don't know how it would work if you don't. I'm sure > > there's > > > another way to adapt it to not use the 'okara', probably use tofu > > I'd > > > guess. It's actually the best way I've found to get my 2 year old > > to eat > > > her greens (besides a smoothie, of course.) > > > > > > Hope that helps some! > > > Elizabeth > > > > > > > > > > > -- > Regards, > > Vibeke > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2008 Report Share Posted December 5, 2008 I replied directly to a few, but more want the recipe, so I'll just post it to the group. I make an almond/barley milk in my soymilk maker and the leftovers (which are basically soaked almonds and barley that has been ground up and slightly cooked in the milk making process) are called okara. I try to find different things to do with it so that I'm not always throwing it out. When our CSA basket was overflowing with greens, I decided to use the okara and greens together. Here's the result. I've never written down the recipe (until now that is!) and it's almost always slightly different, but here's a breakdown of what I put in, in approximate amounts. Green Balls Ingredients: Okara from two batches almond/barley milk (I'm guessing this is about 3 cups or so) 2 pounds greens (any kind you have on hand, I usually use Kale and Collards, although I have used turnip greens before too. I add spinach if I have it. You can add mustard greens if you like them). 1/2 cup hemp seeds (optional--but they add lots of good omega 3 and 6 and good protein). 1 cup whole wheat bread crumbs 1/4 cup nutritional yeast 2 Tbsp. Bragg's Liquid Aminos 1 tsp. each: garlic powder, onion powder, salt. Add any other herbs/spices you like: I usually add mustard seed powder, a dash white pepper, and some sage--about 1/2 tsp. each. Oat Bran or Wheat germ if it's a little sticky. Directions: Preheat oven to 350 degrees farenheit. 1) Boil greens in large pot of water until cooked down and fairly tender (usually 6-8 minutes). Drain well, then finely chop in food processor. Add to large bowl. 2) Whirl okara in food processor until smooth, add nutritional yeast, hemp seeds, braggs, and herbs/spices. Add to large bowl. 3) Add bread crumbs to the large bowl and mix it all together well. If it's too wet to form balls, I add oat bran or wheat germ or more bread crumbs until it's not too wet anymore. 4) Roll into balls of desired size. I usually make 1 1/2 inch balls (they are fairly large, but it takes less time to make!) 5) Place on cookie sheet (I usually get about 20 on the sheet) and bake for 15 minutes. Then turn the balls over and bake another 10-15 minutes until lightly browed and fairly firm. I have made this into a loaf before also and it needs to cook at least 40 minutes. We had the loaf slices on bread as a sandwich with a little vegannaise and it was really good. My husband thought they would make good patties, but I haven't tried that yet. 6) Serve either plain or with a dip. My 2 year old will dip hers in her soy yogurt, but I prefer vegannaise or toffuti 'better than sour cream'. My 4 year old likes an agave mustard dip for hers. To each her own I guess! I hope this works out for you! Please know that these are approximate measures and I'm going from memory here, so it might not be perfect. Tweak it how you feel would be good for you and your family. This makes about 35 or so large balls. Last time I made it I think I used 3 batches okara and ended up with 24 balls and a loaf. You could probably use tofu if you don't make your own non-dairy milk. I would just whirl it in the food processor like the okara. You could also use soy okara, although the almond/barley okara is wetter than soy okara, so adjust recipe as needed so it's not too dry. Have fun experimenting and let me know any variations you try and how they work out! Elizabeth On Thu, Dec 4, 2008 at 11:07 AM, Missie <mszzzi wrote: > I'd love the recipe for the green balls, too. > > missie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2008 Report Share Posted December 5, 2008 What a great idea, Laura! I just bought some kale yesterday, and it came in this HUGE bunch. I have been trying to figure out how I'll use it all before it goes bad, and thanks to you, I'm just going to throw half of it in the FP and freeze it in ice cube trays. Thanks! lballinger Thu, 4 Dec 2008 15:29:32 -0800 Re: Re: Greens You hear so much about kale being a super green food-I love to get bunches of kale and process them in a food processor, then freeze and add to whatever. I use them in pasta sauces, on pizza, in my breakfast scrambles, just about anything I can think of. Laura Ballinger Morales ________________________________ Missie <mszzzi Thursday, December 4, 2008 12:07:39 PM Re: Re: Greens I'd love the recipe for the green balls, too. missie On Thu, Dec 4, 2008 at 7:53 AM, Vibeke Vale <vibekevale (AT) gmail (DOT) com> wrote: > Yes, what are green balls exactly? > > > On Wed, Dec 3, 2008 at 10:22 AM, Jessica Almy <j_almy (AT) hotmail (DOT) com<j_almy%40hotmail. com>> > wrote: > > > Hi Elizabeth, > > > > Would you please send me the recipe for the green balls? Also, have > > you ever tried using the okara from homemade soymilk? > > > > Thanks, > > Jessica > > > > @gro ups.com <% 40. com><% > 40. com>, > > > " Elizabeth Murray " > > <funwiththekids@ ...> wrote: > > > > > > Hi Liz, > > > When I have a lot of greens, I generally freeze them. Just blanch > > for a > > > minute or two, dip into cold water, then lay on a baking sheet and > > freeze. > > > When frozen, I take them out and put in a freezer container or bag > > (whatever > > > you choose to use to freeze things.) That way we have greens from > > the farm > > > throughout the winter. > > > > > > I also make 'Green Balls' that we have for snacks and they freeze > > well. I > > > adapted a spinach balls recipe to use different greens, be vegan, > > and use my > > > 'okara' from making almond/barley milk. I'll give the recipe if > > you're > > > interested, but I don't know how many people make almond/barley > > milk at > > > home, so I don't know how it would work if you don't. I'm sure > > there's > > > another way to adapt it to not use the 'okara', probably use tofu > > I'd > > > guess. It's actually the best way I've found to get my 2 year old > > to eat > > > her greens (besides a smoothie, of course.) > > > > > > Hope that helps some! > > > Elizabeth > > > > > > > > > > > -- > Regards, > > Vibeke > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2008 Report Share Posted December 5, 2008 Do you just wash them and put them in the processor? Or do you steam them or anything else first? Thanks! Paula , Laura Ballinger Morales <lballinger wrote: > > You hear so much about kale being a super green food-I love to get bunches of kale and process them in a food processor, then freeze and add to whatever. I use them in pasta sauces, on pizza, in my breakfast scrambles, just about anything I can think of. > Laura Ballinger Morales > > > > > ________________________________ > Missie <mszzzi > > Thursday, December 4, 2008 12:07:39 PM > Re: Re: Greens > > > I'd love the recipe for the green balls, too. > > missie > > On Thu, Dec 4, 2008 at 7:53 AM, Vibeke Vale <vibekevale (AT) gmail (DOT) com> wrote: > > > Yes, what are green balls exactly? > > > > > > On Wed, Dec 3, 2008 at 10:22 AM, Jessica Almy <j_almy (AT) hotmail (DOT) com<j_almy%40hotmail. com>> > > wrote: > > > > > Hi Elizabeth, > > > > > > Would you please send me the recipe for the green balls? Also, have > > > you ever tried using the okara from homemade soymilk? > > > > > > Thanks, > > > Jessica > > > > > > @gro ups.com <% 40. com><% > > 40. com>, > > > > > " Elizabeth Murray " > > > <funwiththekids@ ...> wrote: > > > > > > > > Hi Liz, > > > > When I have a lot of greens, I generally freeze them. Just blanch > > > for a > > > > minute or two, dip into cold water, then lay on a baking sheet and > > > freeze. > > > > When frozen, I take them out and put in a freezer container or bag > > > (whatever > > > > you choose to use to freeze things.) That way we have greens from > > > the farm > > > > throughout the winter. > > > > > > > > I also make 'Green Balls' that we have for snacks and they freeze > > > well. I > > > > adapted a spinach balls recipe to use different greens, be vegan, > > > and use my > > > > 'okara' from making almond/barley milk. I'll give the recipe if > > > you're > > > > interested, but I don't know how many people make almond/barley > > > milk at > > > > home, so I don't know how it would work if you don't. I'm sure > > > there's > > > > another way to adapt it to not use the 'okara', probably use tofu > > > I'd > > > > guess. It's actually the best way I've found to get my 2 year old > > > to eat > > > > her greens (besides a smoothie, of course.) > > > > > > > > Hope that helps some! > > > > Elizabeth > > > > > > > > > > > > > > > > > -- > > Regards, > > > > Vibeke > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2008 Report Share Posted December 8, 2008 I just soak and rinse them well, then drain and process. If you put them on a tray first, then transfer them to another container they will not stick all together in a clump. Depends on how much you are doing at a time and how much you will need to use. When I add them to pizza I don't use too much, but for skillet meals I use more. I always cook them so I don't worry about pre-cooking them before freezing. Laura Ballinger Morales ________________________________ peej2e2 <johnsontew Friday, December 5, 2008 3:28:34 PM Re: Greens Do you just wash them and put them in the processor? Or do you steam them or anything else first? Thanks! Paula @gro ups.com, Laura Ballinger Morales <lballinger@ ...> wrote: > > You hear so much about kale being a super green food-I love to get bunches of kale and process them in a food processor, then freeze and add to whatever. I use them in pasta sauces, on pizza, in my breakfast scrambles, just about anything I can think of. > Laura Ballinger Morales > > > > > ____________ _________ _________ __ > Missie <mszzzi > @gro ups.com > Thursday, December 4, 2008 12:07:39 PM > Re: Re: Greens > > > I'd love the recipe for the green balls, too. > > missie > > On Thu, Dec 4, 2008 at 7:53 AM, Vibeke Vale <vibekevale@ gmail. com> wrote: > > > Yes, what are green balls exactly? > > > > > > On Wed, Dec 3, 2008 at 10:22 AM, Jessica Almy <j_almy (AT) hotmail (DOT) com<j_almy%40hotmai l. com>> > > wrote: > > > > > Hi Elizabeth, > > > > > > Would you please send me the recipe for the green balls? Also, have > > > you ever tried using the okara from homemade soymilk? > > > > > > Thanks, > > > Jessica > > > > > > @gro ups.com <% 40. com><% > > 40. com>, > > > > > " Elizabeth Murray " > > > <funwiththekids@ ...> wrote: > > > > > > > > Hi Liz, > > > > When I have a lot of greens, I generally freeze them. Just blanch > > > for a > > > > minute or two, dip into cold water, then lay on a baking sheet and > > > freeze. > > > > When frozen, I take them out and put in a freezer container or bag > > > (whatever > > > > you choose to use to freeze things.) That way we have greens from > > > the farm > > > > throughout the winter. > > > > > > > > I also make 'Green Balls' that we have for snacks and they freeze > > > well. I > > > > adapted a spinach balls recipe to use different greens, be vegan, > > > and use my > > > > 'okara' from making almond/barley milk. I'll give the recipe if > > > you're > > > > interested, but I don't know how many people make almond/barley > > > milk at > > > > home, so I don't know how it would work if you don't. I'm sure > > > there's > > > > another way to adapt it to not use the 'okara', probably use tofu > > > I'd > > > > guess. It's actually the best way I've found to get my 2 year old > > > to eat > > > > her greens (besides a smoothie, of course.) > > > > > > > > Hope that helps some! > > > > Elizabeth > > > > > > > > > > > > > > > > > -- > > Regards, > > > > Vibeke > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2008 Report Share Posted December 8, 2008 Glad to help. I know growing up we never ate our greens, so it helps sometimes to get ideas. This group is wonderful for that. You know I also have been putting freshed washed kale on our veggies trays recently, I just wash and cut it into bite sized pieces. My daughter says she likes it event without the dip! Gotta love that. Laura Ballinger Morales ________________________________ Christina Weyrick-Cooper <cwhy1 Friday, December 5, 2008 4:44:37 AM RE: Re: Greens What a great idea, Laura! I just bought some kale yesterday, and it came in this HUGE bunch. I have been trying to figure out how I'll use it all before it goes bad, and thanks to you, I'm just going to throw half of it in the FP and freeze it in ice cube trays. Thanks! @gro ups.com lballinger@rocketma il.com Thu, 4 Dec 2008 15:29:32 -0800 Re: Re: Greens You hear so much about kale being a super green food-I love to get bunches of kale and process them in a food processor, then freeze and add to whatever. I use them in pasta sauces, on pizza, in my breakfast scrambles, just about anything I can think of. Laura Ballinger Morales ____________ _________ _________ __ Missie <mszzzi (AT) gmail (DOT) com> @gro ups.com Thursday, December 4, 2008 12:07:39 PM Re: Re: Greens I'd love the recipe for the green balls, too. missie On Thu, Dec 4, 2008 at 7:53 AM, Vibeke Vale <vibekevale@ gmail. com> wrote: > Yes, what are green balls exactly? > > > On Wed, Dec 3, 2008 at 10:22 AM, Jessica Almy <j_almy (AT) hotmail (DOT) com<j_almy%40hotmai l. com>> > wrote: > > > Hi Elizabeth, > > > > Would you please send me the recipe for the green balls? Also, have > > you ever tried using the okara from homemade soymilk? > > > > Thanks, > > Jessica > > > > @gro ups.com <% 40. com><% > 40. com>, > > > " Elizabeth Murray " > > <funwiththekids@ ...> wrote: > > > > > > Hi Liz, > > > When I have a lot of greens, I generally freeze them. Just blanch > > for a > > > minute or two, dip into cold water, then lay on a baking sheet and > > freeze. > > > When frozen, I take them out and put in a freezer container or bag > > (whatever > > > you choose to use to freeze things.) That way we have greens from > > the farm > > > throughout the winter. > > > > > > I also make 'Green Balls' that we have for snacks and they freeze > > well. I > > > adapted a spinach balls recipe to use different greens, be vegan, > > and use my > > > 'okara' from making almond/barley milk. I'll give the recipe if > > you're > > > interested, but I don't know how many people make almond/barley > > milk at > > > home, so I don't know how it would work if you don't. I'm sure > > there's > > > another way to adapt it to not use the 'okara', probably use tofu > > I'd > > > guess. It's actually the best way I've found to get my 2 year old > > to eat > > > her greens (besides a smoothie, of course.) > > > > > > Hope that helps some! > > > Elizabeth > > > > > > > > > > > -- > Regards, > > Vibeke > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2008 Report Share Posted December 8, 2008 Great! Thanks for the information. I will definitely start doing this. Now I wish I bought a bigger freezer! It's already full with peaches, green beans, broccoli, watermelon, and blueberries...all local. Paula , Laura Ballinger Morales <lballinger wrote: > > I just soak and rinse them well, then drain and process. If you put them on a tray first, then transfer them to another container they will not stick all together in a clump. Depends on how much you are doing at a time and how much you will need to use. When I add them to pizza I don't use too much, but for skillet meals I use more. I always cook them so I don't worry about pre-cooking them before freezing. > Laura Ballinger Morales > > > > > ________________________________ > peej2e2 <johnsontew > > Friday, December 5, 2008 3:28:34 PM > Re: Greens > > > Do you just wash them and put them in the processor? Or do you steam > them or anything else first? > > Thanks! > Paula > > @gro ups.com, Laura Ballinger Morales > <lballinger@ ...> wrote: > > > > You hear so much about kale being a super green food-I love to get > bunches of kale and process them in a food processor, then freeze > and add to whatever. I use them in pasta sauces, on pizza, in my > breakfast scrambles, just about anything I can think of. > > Laura Ballinger Morales > > > > > > > > > > ____________ _________ _________ __ > > Missie <mszzzi@> > > @gro ups.com > > Thursday, December 4, 2008 12:07:39 PM > > Re: Re: Greens > > > > > > I'd love the recipe for the green balls, too. > > > > missie > > > > On Thu, Dec 4, 2008 at 7:53 AM, Vibeke Vale <vibekevale@ gmail. > com> wrote: > > > > > Yes, what are green balls exactly? > > > > > > > > > On Wed, Dec 3, 2008 at 10:22 AM, Jessica Almy <j_almy (AT) hotmail (DOT) > com<j_almy%40hotmai l. com>> > > > wrote: > > > > > > > Hi Elizabeth, > > > > > > > > Would you please send me the recipe for the green balls? Also, > have > > > > you ever tried using the okara from homemade soymilk? > > > > > > > > Thanks, > > > > Jessica > > > > > > > > @gro ups.com <% 40. > com><% > > > 40. com>, > > > > > > > " Elizabeth Murray " > > > > <funwiththekids@ ...> wrote: > > > > > > > > > > Hi Liz, > > > > > When I have a lot of greens, I generally freeze them. Just > blanch > > > > for a > > > > > minute or two, dip into cold water, then lay on a baking > sheet and > > > > freeze. > > > > > When frozen, I take them out and put in a freezer container > or bag > > > > (whatever > > > > > you choose to use to freeze things.) That way we have greens > from > > > > the farm > > > > > throughout the winter. > > > > > > > > > > I also make 'Green Balls' that we have for snacks and they > freeze > > > > well. I > > > > > adapted a spinach balls recipe to use different greens, be > vegan, > > > > and use my > > > > > 'okara' from making almond/barley milk. I'll give the recipe > if > > > > you're > > > > > interested, but I don't know how many people make > almond/barley > > > > milk at > > > > > home, so I don't know how it would work if you don't. I'm > sure > > > > there's > > > > > another way to adapt it to not use the 'okara', probably use > tofu > > > > I'd > > > > > guess. It's actually the best way I've found to get my 2 > year old > > > > to eat > > > > > her greens (besides a smoothie, of course.) > > > > > > > > > > Hope that helps some! > > > > > Elizabeth > > > > > > > > > > > > > > > > > > > > > > > -- > > > Regards, > > > > > > Vibeke > > > > > > Quote Link to comment Share on other sites More sharing options...
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