Some More Greens
4 bunches of greens (collard, mustard, turnip, or spinach)
2-4 limes
1 red pepper
½ red onion
3-5 cloves garlic minced
1 cup olive oil
½ to 1 cup nama shoyu or tamari
Cayenne to taste
Wash and destem greens. Pour lime juice and a little olive oil over greens and massage well
Separate bowl, mix rest of ingredients
Add to greens and mix well. Taste improves over night
Note: do not add all the marinade to the greens. Add enough to your taste. Reserve the remaining marinade for another time. It will keep for months in the refrigerator
Serves 4-5
Green Lemonade
Makes one serving1 head romaine lettuce or celery
5 to 6 stalks kale (any type)
1 to 2 apples (as needed for sweetness – I recommend organic Fuji)
1 whole organic lemon (you don’t have to peel it)
1 to 2 tablespoons fresh ginger (optional)
Process the vegetables through the juicer by admitting one vegetable at a time through the mouth of the juicer. The fiber will shoot out of the juicer into one container while the spout will eject the fresh juice into another container. Pour into a large glass and drink! Notice how the lemon really cuts out the “green” taste that most people try and avoid.
