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| As soon as I get my vegetables home from the market I wash and drain them well then air dry for a few hours before prepping them...peeling trimming and blanching the greens in boiling water with 1/4 tsp baking soda..this keeps their colors vibrant and blanching also keeps them fresher longer. |
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| Curly Kale with field celery |
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| Rutabagas (swedes) and collard greens |
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| Green beans and young carrots |
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| Chopped collars leaves..these are tough greens and have to cook in salted water with onions and smoked paprika for 1 hour |
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| Collards halfway cooked (blanched) |
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| Collards after cooking on high simmer with spices and onions, lots of sea salt and cracked black pepper too |
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| Cooked rutabagas and carrots with fresh sweet butter |
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| Piping hot mashed carrots and rutabagas |
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| own grown sprouts, peas, black eyed peas, lentils, chickpeas..they have to be eaten when just the root begins to show..anything later and all the energy and nutrients have been used up producing leaves and stems |
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| Black sesame seeds, hazel nuts, raisins, red cabbage, carrots and onions this comes with a lemon juice-olive oil dressing |
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| previous 2, the pecan-lentil leaves..eat like a meatloaf; cooked lentils, carrots, celery, oats, breadcrumbs, nutritional yeast, eggs, bell peppers, onions, bay leaf and thyme..delicious |
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| Roasted, fresh tomato soup finished with coconut cream..also added smoked paprika to help give a deep color and smokey flavor |
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