All posts in Recipes

 
greensskillet

Greens in a Skillet

Dark leafy greens are one of the best sources of calcium. When you choose to eat greens for calcium instead of drinking a glass of milk you are avoiding all the extra fat and excessive protein that is present in milk. You are also gaining all the fiber and other nutrients present in greens. The bioavailability of the calcium in greens is actually higher than in dairy.

One cup of milk has 300 mg. of calcium. One cup of cooked collard greens has 266 mg., one cup of cooked turnip greens has 200 mg. and one cup of cooked kale has 100 mg. These are the conservative numbers. Depending upon the source, the calcium content can be even higher.

Ingredients:

1/2 bunch kale

1/2 bunch collard greens

1/2 bunch turnip greens

1 red cubanelle pepper

1 orange cubanelle pepper

Liberal sprinkling of garlic salt

Methods:

Remove stems from greens. Soak greens in large bowl. Rinse twice.

Rinse peppers. Remove seeds and slice lengthwise. Lightly steam.

Turn non-stick skillet on low heat. Tear greens into desired size pieces and place in skillet. Turn burner up to medium-low heat.

Cook slowly, mixing up and turning occasionally.

Cook to desired doneness. The less cooking, the more nutrients you will retain.

Add peppers.

Sprinkle with garlic salt and stir in.

Serve hot as a side dish.

Serves 4

References
http://www.veganpeace.com/nutrient_information/nutrient_information.htm

http://www.fredericpatenaude.com/assimilable_greens.html

 
irish stew

Irish Stew Recipe

Irish stew is easy to make and if made with mutton and cooked slowly will be both flavorsome and tender. Mutton, being an older meat, has more flavor than lamb but does need to be cooked for a couple of hours over a low heat with liquid. It should not be allowed to boil or the flavor will be spoiled. You should find the following dish to be hearty and nourishing.

Ingredients:

  • 2 1/2 lb boned mutton (Lamb or beef can be substituted)
  • 4 large potatoes
  • 2 large onions
  • 4 medium carrots
  • Sprig parsley
  • Salt and pepper to taste

 

Method:

Cut the meat into good size chunks. Peel the vegetables and slice thickly. Chop the parsley. Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste. Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid. The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time.

Serves: 4