This recipe might just win the award for Most Sustainable Paleoveganista Recipe to date. I would call it radical, but then again most of my recipes fall into that category. Continue reading
One thing you can do to significantly reduce your bill = cook smart. Whether your stove is gas or electric, or if you’re in a tent in the woods with only one match: here’s how you do it.
Object Lesson A: Brussel sprouts and greens
Let’s say you have brussels sprouts and some greens that have wilted slightly and/or would taste much more satisfying cooked. You have a pot to cook in with a lid, and a knife of some sort.
Trim brussels sprouts of any soiled leaves. If you have a knife, chop off the base of the sprouts (which can tend to be dirty).
Boil sprouts in enough water to cover them. Cover with lid to bring water to a boil more quickly. Once the water begins to boil, lift the lid and add a few shakes of salt if you have it. This will help tenderize the sprouts and reduce overall cooking time. Boil covered for 6-12 minutes. If you like them a bit softer, err on the side of 12.
Turn off heat and remove sprouts with a spoon or strainer, leaving the vegetable water in the pot. Immediately throw your greens into the pot. Cover with lid, allowing the heat from the water/vapor to cook the greens. The salt in the water will also tenderize the greens, allowing them to cook quickly and serve while the brussels sprouts are still warm. Serve with the broth/leftover water to warm your insides and to maximize nutrient intake. The brussels sprouts and broth taste taste delicious as is, but also when lightly seasoned with lemon juice and black pepper.
More Cooking Smart recipes to follow…