The Way Home
Newsletter
Vol. 2, Iss. 11


Free Art Tips:
Draw Write Now

Drivers Ed:
Special Section

Recipe of the Week:
Fabulous Greens

Charlotte Mason :
Special Section

ND Tip of the Week
Introduction to
Neurodevelopment

Fundraising:
Special Section

Famous/Successful Homeschoolers:
October 11, 2007



Eden Organic Special Offer

Fabulous Greens!

This issue, our recipe features greens, among the most valuable of all vegetables. When you hear a nutrition expert such as Dr. Oz, mention eating green, leafy vegetables, this is the category he is talking about. Collard greens, mustard greens, kale (2 varieties), red radish greens, daikon radish greens, dandelion greens – all are very high in calcium, chlorophyll, iron and other important nutrients and they taste great!

A common misconception, however, is that greens have to be cooked with bacon fat or other unhealthy forms to be delicious. Here, we present you with a recipe that has no detrimental ingredients and we’ll discuss a couple of variations, too.

First of all, our recipe: Three Greens with Toasted Sesame Oil & Sesame Seeds

Potato Leek Soup

Ingredients:
One bunch of mustard greens, one bunch of kale and one bunch of red radish greens.
Eden’s Toasted Sesame Oil – 1 to 2 Tbsp.
Eden’s Gomasio (toasted sesame seeds and sea salt) 2 teaspoons
Steamer set up (pot of boiling water with a steamer basket)

In this recipe, we chose mustard greens, kale and red radish greens, but any combination of greens – or even one at a time -- will work well.

Method:
Separate and clean all of the greens
Slice the mustard greens and then the kale, lengthwise in 4 or 5 strips, turn sideways and crossways, into “cubes”. Slice the radish greens crossways into short sections and place all in the steamer basket with approximately 1 inch of boiling water in the pot. Steam the greens for approximately 5 to 7 minutes (which will keep them bright green, too).

Remove from the basket, place on a cutting board and pile the greens together in a mound. Take a sharp French knife or similar and gently chop them a bit.
Pour the toasted sesame oil over the greens, add the Gomasio and toss well with two large spoons. The subtle sesame flavor blends well with the greens. (If you like hot food, Edens also makes a Hot Pepper Toasted Sesame Oil that is perfect for those who have a taste for hot spices.)

Serve as a side dish with meat, fish, tofu or poultry and a starch – rice, potatoes, etc.

Variations:
You can use Eden’s brown rice vinegar or apple cider vinegar instead of sesame oil for a tangy alternative. You can add sautéed-in-olive-oil diced onions and tomatoes with vinegar and Cajun seasonings (and maybe soy bacon bits) for a Southern-style version of collard greens, without the artery-clogging bacon grease. You can also sauté the greens with the onions, tomatoes and spices for a fuller flavor – but a bit more fat -- than steaming provides.

Any way you cook them, greens are an excellent vegetable for taste and health!

Gree