bell pepper, sliced bok choy, chopped Brussels sprouts, cut in half broccoli, broken into florets cabbage (red or green), sliced or chopped carrots, sliced cauliflower, broken into florets celery, sliced thin chard, chopped collard greens, chopped eggplant, sliced or chopped green beans, whole kale, chopped mustard greens, chopped parsnips,
sliced turnip greens, chopped yellow squash, sliced zucchini, sliced
Not exact matches
sea salt 1/8 teaspoon black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large carrots, peeled and
sliced 1 large
turnip, peeled and diced 1 large parsnip, peeled and diced 3 - 4 cups water 1 tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped
greens (I used swiss chard)
Very thinly
slice beets,
turnips, radishes and carrots; add to the
greens.
3 tablespoons of olive oil 3
turnips, diced 2 shallots,
sliced 1 clove of garlic, roughly chopped 1/4 teaspoon of salt pepper 3/4 cup of water 1 egg, lightly beaten 1 1/4 cups of oat flour 1 teaspoon of baking powder 1/3 cup of chives or
green onions, diced
1 cup steamed okara 2 ounces ground chicken or
sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded
turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of
green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste
Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots,
sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables:
turnips, parsnips, and rutabagas for sweetness 2 cups of chopped
greens: kale, parsley, beet
greens, collard
greens, chard, dandelion, cilantro or other
greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch
slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.
I've combined it all into a
Sliced Turnip, Kohlrabi and Red Cabbage Salad with a Ginger - Lime Vinaigrette, inspired by my favorite
green papaya salad found in Thai cuisine....
Meanwhile, lay
turnip greens and
sliced garlic on a sheet tray and drizzle with 2 tablespoons olive oil, 2 pinches kosher salt and a few grinds of pepper.
The extremely healthy foods that the Japanese in Japan eat that don't cause much flatulence include: natto (fermented whole soybeans), tofu (soybean curd with 90 % of the fiber removed), edamame (baby whole soybeans with about half of the flatulence - causing raffinose bred out), unsweetened soymilk (fiber removed),
green tea, fish, shellfish, brown seaweeds (wakame, kombu, arame, mozuku, and hijiki), red seaweeds (nori and ogo), mushrooms (fresh shiitake, dried shiitake, maitake, reishi, enokitake, buna - shimeji, bunapi - shimeji, hon - shimeji, hatake - shimeji, king oyster, nameko, hiratake, and matsutake), konnyaku
slices (zero calories), shirataki noodles (zero calories), sukiyaki (uses shirataki noodles), brown rice, white rice, wholegrain buckwheat noodles, tomatoes, daikon (giant white
turnips), and
green vegetables.
INGREDIENTS Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek
greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh
turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks,
sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4
green garlic cloves, thinly
sliced 8 asparagus spears, peeled and the top 3 inches
sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil