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BTD Forums  /  Cook Right 4 Your Type  /  Cooking Greens Creations
Posted by: BluesSinger, Sunday, July 7, 2013, 2:58am
I'd like to start a thread and have everyone that cooks up greens in creative ways with different spices, etc. to chime in!  I'm always looking for more ways to get MORE greens in and I'd love to see everyones ideas.   ;D  

Tonight I went into experimental mode and made the following and it was DELICIOUS!  

Greens and Roots

Fresh Turnips and Greens
Fresh Kolhrabi and Greens
Onion
Rice Bran Oil (used because it can take high heat)
Tumeric Powder, Garlic Powder, Ginger Powder, Cayenne Powder
Agave Syrup
Fresh Lemon Squeeze

Saute onion(s) in rice bran oil while chopping and peeling and washing root vegetables and greens.   Add root vegies to onions and cook until soft and browned.  Tear up greens into smaller pieces adding all greens to pan, cover to allot to wilt and then stir into the browning onions and root vegies and then add all spices and agave syrup.  Cook until greens begin to brown.  Squeeze fresh lemon juice over when the vegetable are cooked to your liking.

Serve with your choice of protein.  We had salmon, with watermelon for desert.

If you follow the Blood Type Diet or Geno Type Diet and you are an O Blood Type or a Hunter, this meal is superb for your mind, body and soul depending on your Swami specifications!  
Posted by: Possum, Sunday, July 7, 2013, 5:48am; Reply: 1
Sounds great, although personally I would omit any sweetener especially agave...
Posted by: yaeli, Sunday, July 7, 2013, 7:42am; Reply: 2
Quoted from BluesSinger
If you follow the Blood Type Diet or Geno Type Diet and you are an O Blood Type or a Hunter, this meal is superb for your mind, body and soul depending on your Swami specifications!  
ditto for Gatherer  :)

Posted by: Lloyd, Sunday, July 7, 2013, 12:47pm; Reply: 3
Quoted from BluesSinger

Tumeric Powder, Garlic Powder, Ginger Powder, Cayenne Powder


You have the makings of a basic curry there. There are a few more things that could be added if you choose.
Posted by: BluesSinger, Sunday, July 7, 2013, 3:25pm; Reply: 4
Quoted from Lloyd


You have the makings of a basic curry there. There are a few more things that could be added if you choose.


Hit me up Lloyd!  Suggestions?

Quoted from Possum
Sounds great, although personally I would omit any sweetener especially agave...


Agave is a diamond for me and it doesn't take much.  Being a super taster, it helps with the bitterness of the vegies...  :P
Posted by: BluesSinger, Sunday, July 7, 2013, 3:40pm; Reply: 5
Anyone have any trouble with juicing beets?  I've never done it before but it seems too much can be dangerous... comments?

http://www.livestrong.com/article/555645-dangers-of-juicing-beets/
Posted by: Lloyd, Sunday, July 7, 2013, 3:43pm; Reply: 6
Quoted from BluesSinger


Hit me up Lloyd!  Suggestions?



I tend to use a curry mix at least once a day when cooking. It’s something that I prepare enough of at one time to last a week or two. You’ll have to figure out your own mix. This is what serves as my base, with occasional additions:
2 parts each of coriander, turmeric, fenugreek and ginger
1 part each of cayenne, cinnamon and clove
Posted by: Enobattar, Monday, July 8, 2013, 12:02pm; Reply: 7
Blues Singer, my favorite way to get more greens into me is to chop up a leaf and include it in my omelets, or if you like to eat your eggs 'straight up' just read ahead for the recipe.

1. Over medium low heat saute in a little oil (I use sunflower and a tich of ghee [one of my enhanced mythialation combos]) some sliced leeks or onions and cover the pan.
2.  Now go to your chopping board and remove the rib from a large leaf of your favorite 'greens'... (this is where I put the chopped up rib into my catch all jar to make good vegetable broth for my next soup)  Roll up the leaf and cut it into thin strips, then cross cut to give yourself manageable pieces.
3.  Sprinkle your kale/mustard greens/Swiss Chard/collards/etc. on top of your leeks or onion and put the lid back on.
4.  Chop up some of your favorite mushrooms and, again, sprinkle on to of your greens and onions, making sure to return the lid at this time, also.
5.  Now take a bowl and add your eggs, a little sea salt, and your favorite herb (Cilantro is a diamond for me and goes very well with this dish.).  Whipping well with a fork or wisk.
6.  Pour over top of pan ingredients and return lid until set.  OH, at this time you can turn your heat up to Medium if you prefer.

If you prefer to eat your eggs not scrambled, simply crack them over the mixture and return the lid until they are set to your liking.  Either way I think the greens are delicious when prepared in this manner!   :) ;) ;D :D
Posted by: Adopted4, Monday, July 8, 2013, 2:05pm; Reply: 8
We steam greens in a large electric skillet, next add turkey sausage or scramble eggs with various seasonings mentioned above, and then add ghee at the end for extra flavor and moisture.
Posted by: Spring, Monday, July 8, 2013, 2:31pm; Reply: 9
It is funny how we hit on some of the same things simply going by our taste! I LOVE ground cloves with my "mixes" too, along with turmeric, etc. I always have to leave off the cayenne, though. In place of it I use a lot of cardamom. Oh, and my latest addition for some dishes is carob. I love the gentle change it created, and it didn't take a lot to do it! I used it in my mix to coat ground turkey patties.

I love my mix in greens too. BluesSinger your recipe sounds delicious!!
Posted by: Ribbit, Monday, July 8, 2013, 6:42pm; Reply: 10
Our go-to recipe for greens is gently sautéing them in olive oil and then adding fresh garlic.  And plenty of it.  Sprinkle sea salt on top and maybe some almonds.  Even the children will eat it.
Posted by: Adam, Monday, July 8, 2013, 6:51pm; Reply: 11
After cooking greens and adding the curry spices and garlic, blend it with a stick blender until it looks like baby food.  That, in Indian cooking is called Saag.  If you are allowed cheese, cut up your favorite into small cubes and bury it in the blended hot greens in a bowl of rice.  As you spoon it out, the cheese is melted and makes for an interesting and tasty dish.
Posted by: Lloyd, Monday, July 8, 2013, 7:29pm; Reply: 12
Of course, I'm a bit partial to sautéing in duck fat. No additional seasoning needed, but always welcome.

I do limit myself to the fat from the 2-3 ducks I roast each year.
Posted by: cajun, Monday, July 8, 2013, 9:12pm; Reply: 13
I basically do the same as Ribbit! ;) Yummy every time!

My personal favorite is fresh arugula, quickly sauteed in olive oil and garlic.
Add a bit of white wine, homemade or organic chicken broth and fresh lemon squeeze.
Top it off with thyme (I always have it in my garden) some toasted nuts of choice and a sprinkle of Parmesan. Delicious! ;)
Posted by: cajun, Monday, July 8, 2013, 9:15pm; Reply: 14
Lloyd,
You reminded me of my Grandmere's cooking. As a child I remember the enticing aromas from her roasting ducks, chickens, game hens and even geese!
I am also reminded of many dishes i enjoyed in france cooked with duck fat! MMMMM good!!!
Posted by: yaeli, Wednesday, July 10, 2013, 5:13am; Reply: 15
Quoted from BluesSinger
Anyone have any trouble with juicing beets?  I've never done it before but it seems too much can be dangerous... comments?

http://www.livestrong.com/article/555645-dangers-of-juicing-beets/


Quoted from text
Potent Juice
From a dietary standpoint, beet juice is potent, so your body might not be ready to consume too much when you start out, according to Juicing-for-Health.com. Start with the juice of a half medium-sized beetroot once a week and slowly increase to a whole beetroot in a week.

Their instructions seem right to me. This potent root has actually always been too strong for me, and it has always felt obvious that I can't have more than just a limited quantity. On one hand, from time to time I find beetroot very appealing, but after having it once, either cooked or squeezed into carrot juice or green juice, I automatically have a strong 'directive' to halt (hand) (think), and let a longish break until next time.

Anyway, my lady doctor who ordered me to have fresh green juices told me, that I may sometimes add to the green juice a quarter of a beetroot.



Posted by: TheForestKeeper, Wednesday, July 31, 2013, 4:00am; Reply: 16
This works well for me from time to time - Portabello Baby Arugula pasta or scramble:

Fry lots of garlic in grapeseed oil and sea salt to light brown and still kind of flexible, then add portabello mushroom slices and get those to cook down to your liking. Of course mushrooms will eventually bleed but not for long, right when they finish bleeding toss in baby arugula layer to cover the entire pan, leaving mushrooms below. two minutes of that and the arugula will be wilted, then I do one of several things.

add more oil, salt, and scramble an egg or two

or

add more oil and stir fry the arugula with the mushrooms and garlic so it gets kind of coated with hot oil a bit, and then finish with some almond milk and feta and toss with brown rice pasta
Posted by: ginnyTN, Wednesday, July 31, 2013, 4:52am; Reply: 17
Personally, I can't see any reason for cooking food in a manner that destroys enzymes, vitamins, minerals and antioxidants  But that's my personal feeling.  There are people who will disagree and that is their right.  

To find out the healthiest way of cooking greens (and we eat them to promote good health, right?) go to whfoods.org where you will find complete nutritional information plus the healthiest and also best tasting way of cooking each kind of green - the methods vary.  In no case does George recommend stir frying greens (or anything else) in oil.

If you try George's cooking methods once for each type of green you might be very pleasantly surprised.  
(clap)
Posted by: Lola, Wednesday, July 31, 2013, 5:43am; Reply: 18
can I come over to SLO????

your recipes sound just about right! ;D
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