Science > Recipes
Healthy Eating Cookbook
Burma Jones:
I thought a section just for recipes would be a good idea, especially since I made some really kickin' collards last night and wanted to share. Simple to make and easy as pie...actually much much easier than pie!
Kickin' Crockpot Collards
4 bunches of collards, washed and cut into strips (don't include the big fat stem)
1 onion, finely chopped
6 cloves of garlic, all smashed and chopped up (I love garlic)
1 1/2 cups of broth (take your pick: veg, chicken, beef)
Sea salt and pepper to taste
As anyone who is a fan of collards knows, the longer you cook them the better they are. This is where the slow cooker comes in. I just throw all of the above into the slow cooker, set it on low and come back 8 hours later to some truly yummy greens! :cool2:
D Rusak:
Hey- great minds think alike. I posted a similar recipe here (http://www.cassiopaea.org/forum/index.php?topic=10520.0) recently. I think it would be a great idea to have a little detox cookbook- and maybe if enough recipes are found, it could be turned into a SOTT fundraiser project?
Mrs. Peel:
--- Quote from: Burma Jones on November 09, 2008, 08:42:33 PM ---I thought a section just for recipes would be a good idea, especially since I made some really kickin' collards last night and wanted to share. Simple to make and easy as pie...actually much much easier than pie!
--- End quote ---
Great idea! I'm not much of a cook, and all this detox eating is kinda overwhelming for somebody who can barely boil water. I hope others will chime in here with some great (and easy) receipes. Or even just some suggestions for a different take on rice and beans. ;D
Psyche:
For a slightly more oriental style...
Pak choi with fish (for 2)
1-2 pak choi washed and cut into squares
1-2 bell peppers chopped.
1-2 onions chopped finely
1/2 - 1 small carrot, in fine strips
3-6 cloves of garlic chopped.
1 fish (I use trout) cut into strips
salt and pepper.
In a wok (or big frying pan - teflon free) put a little bit of grape seed oil. Put the fish first and let it cook, then add the stems of the pak choi. After that looks relatively done, add the bell peppers, onions, and finally the carrots and let them cook. Add the leaves of the pak choi at the end so it won't overcook. Finally, you add the garlic, salt and pepper when its ready.
Alternatively, you can use chicken or meat, but I find that with trout/fish comes really good. And I do it with a LOT of onions and garlic.
Simple and super yummy!
Hildegarda:
Here is a dish I made a few times over the summer. I first had it at a party, where it was a super-hit. It's a recipe from a former chef. Everyone in my family raves about it too. You have to prep ingredients in advance, but cooking is easy -- it's just mixing them -- and it keeps well.
Sprouted Lentil Salad
A cup or so of dry lentils (big green kind is best), sprouted
A large carrot,
A red onion
A couple of celery sticks and
A piece of red cabbage, all chopped as finely as you can
Mix all together, add dressing.
Dressing: 1:1 mix of olive and other vegetable oil (pure olive oil is OK but it tends to congeal in a fridge), some rice vinegar, a teaspoon of honey. Can also add a teaspoon of Bragg's liquid aminos.
How to sprout lentils: soak overnight, and then put in a colander over a cheese cloth, cover with another wet cheese cloth and keep moist for another 2-3 days.
Very filling, very crunchy and fresh
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