I was thinning my beets a few weeks ago and thought, "Hey, I should eat these baby leaves instead of composting them." Maybe everyone else naturally knows to eat them, but I sure thought it was a brilliant plan. So here is my tuna sandwich topped with baby chard and baby beet greens—my first taste of the garden! Nothing compares to eating produce you grew with your own two hands.
1 slice sprouted Ezekiel bread (gluten lectins are destroyed in sprouting, but read ingredient label carefully)
I originally got the framework for this recipe from The 28-Day Cleansing Program cookbook and then did some tweaking to come up with what you see below. Feel free to do more of your own tweaking to personalize it to your taste buds.
1/2 head cabbage, sliced thin
1/2 cup shredded carrots
1/4 cup red onion, diced
1 clove garlic, minced
2 tablespoons olive oil
3 teaspoons gluten-free tamari (or replace with soy sauce)
Combine cabbage, carrots, and onion in a large bowl. In a smaller bowl combine all other ingredients except sesame seeds and sunflower seeds, and stir well. Pour mixture onto veggie mixture and stir well. Add seeds and stir.
. . . a leafy-green mural on the side of your house.
The Power to Heal
"The greatest medical discovery of our time is the power within the human body to heal and rejuvenate itself. This tremendous discovery is destined to change the way we practice medicine in America. In the future, instead of cutting the body—instead of drugging it, instead of working against its natural systems, doctors will strive to feed and enhance the body's amazing power to self-heal." -Dr. Julian Whitaker, M.D.
(from The 28-Day Cleansing Program by Ohlgren & Tomasulo)
Dinner at Your Door
A cookbook full of fresh, healthy recipes that deliver in both flavor and style.