Saturday, July 16, 2011

No Green Goes to Waste

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)
Albacore tuna
Tomato slices
Baby chard
Baby beet greens
Any other greens you'd like
Pepper to taste

Asian Sesame Slaw

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)
1 teaspoon agave
3 tablespoons almond butter
1 teaspoon sesame seed oil
2 teaspoons grated ginger
2 tablespoons fresh lemon juice
1 tablespoon sesame seeds
1/4 cup toasted sunflower seeds

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.