Organic Produce for Monday, October 10th

Great weather today, so enjoy but pick up your produce ASAP.

2nds today are cauliflower, peppers and lemons.

The cauliflower leaves, which you throw away anyway, are really bad, but most of the florets are good. Even being a bonus/freebie, are you ok with cutting off the yucky parts? My husband, Philip, practically eats the whole cauliflower himself when I roast the florets with a little bit of oil, salt and garlic powder, so that’s a quick way to use up your cauliflower today.

Lemons are great for dressings or green smoothies. You can also juice them and freeze them in ice cube trays for later use. The great benefit of lemons is that they are alkaline. If you haven’t heard the talk on alkaline, here’s the short version. Our bodies are supposed to be alkaline at a pH of about 7.3-7.45. Water is neutral at 7. Our bodies become acidic from everyday stress, environmental toxins and eating animal protein, white sugar and processed food. People buy alkaline water (pH of 9) to rebalance themselves. You can make your own alkaline water by simply squeezing some lemon juice into your water. So don’t let your lemons go to waste. If you don’t use them in your cooking at least add them to your drinking water for better health.

Here’s an idea of what to do with all the kale. I’ll eventually get to making this soup, but right now I have a taste for kale chips, so I’m saving the kale for chips.

Vegetarian Kale Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 tablespoons chopped garlic
  • 1 bunch kale, stems removed and leaves chopped
  • 4 cups water
  • 1 quart of vegetable stock (Trader Joe’s or Pacific are good brands)
  • 1 (15 ounce) can diced tomatoes
  • 6 white potatoes, peeled and cubed
  • 2 (15 ounce) cans cannellini beans (drained if desired)
  • 1 tablespoon Italian seasoning
  • 2 tablespoons dried parsley
  • salt and pepper to taste

Directions

  1. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable stock, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

I loved the swiss chard soup recipe from last week. My teenager ate it. My husband complained about the cumin but ate some anyway. It could probably be made with kale, except that the kale would need to cook longer.

Enjoy!

Toby

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s