Wednesday, October 31, 2012

Want the Cure? Eat Your Vegetables!

On The Menu

                                      Clean your liver with cruciferous greens

As a child, can you remember the number of times you heard your mom say these words?
Eat your vegetables!
As an adult, I got to wondering if some vegetables score more points than others.  I mean, if I have to eat them, I don't want to waste my time on the ones that don't work.
You are so silly.  All vegetables "work" and the best course is to diversify.
Yeah, Mom's plate looks like the rainbow song.  She's got red and yellow and pink and green.
I've never had pink vegetables.  But since we're on the topic, the magic color is GREEN.
Everything I've read about cancer prevention says GO GREEN.
And remember what Dr. Oz said in your last interview?
He said cruciferous greens cleanse and can restore the liver.  The liver is the body's filter.  The better it works, the better you work.
So eat your GREENS.
And purple and orange and blue.
You know people are reading this, right?  Anyway, check out Angelique's latest sit down with Dr. Oz and then pull up a sauce pan and try these greens.

Soulful Eating!
Angelique & Joyce  

4 – 6 Servings

2 tablespoons olive oil
1 large onion, sliced
3 - 4 cloves garlic, sliced
1 medium - large bell pepper, sliced
1 teaspoon sea salt - Divided
2 pounds Swiss chard
½ cup orange juice or 1 large orange, juiced
1 teaspoon pepper
2 teaspoons granulated garlic
2 teaspoons oregano or any dried herb

Heat the olive oil in a large skillet or wok.  Add the onions, garlic cloves, bell pepper and ¼ teaspoon salt. 
Saute over medium heat until the onions are slightly brown in color, do not let them burn. 
Add the orange juice, ½ teaspoon sea salt, pepper and dry herb; mix until all ingredients are well incorporated.  
Bring pan up to a boil, reduce heat to medium low, cover and cook 15 – 20 minutes, stirring occasionally.  
That is a sufficient amount of time for the greens to be done. 
Taste for flavor and adjust seasoning accordingly.

 8 Servings

2 pounds green beans, trimmed, halved
1 bay leaf
1 ½ tablespoon olive oil
1 large onion, thinly sliced
½ teaspoon crushed red peppers
½ teaspoon sea salt

Bring a large saucepan of water to a boil. Add beans and bay leaf, cook for 5 minutes. Plunge beans into ice water; drain and discard bay leaf.
Heat a large skillet over medium-high heat. Add oil, onions and chili peppers and sauté 30 seconds.
Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently. 

Broccoli Rabe Asian Style
4 Servings

1 ½ pound broccoli rabe

1 tablespoon olive oil

1 tablespoon garlic, sliced
1 tablespoon minced fresh ginger
½ teaspoon crushed red chili peppers
2 tablespoons tamari (soy sauce)

Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
Fill a large pot with heavily salted water and bring to a boil over high heat.
Cook the broccoli rabe for 2 minutes.
Drain the broccoli rabe and place in the ice water bath until cool.
Remove, shake off excess water and set aside.
Place a large frying pan over medium-high heat and add the oil.
Add the garlic, ginger and crushed red chili peppers, saute for 3 minutes.
Add the broccoli rabe and soy sauce and cook, stirring occasionally, until heated through, about 5 minutes.
Taste, adjust the seasoning as needed, and serve.

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