Broccoli Greens

Try to grow garden kale if possible, or grow kale in a small pot on your porch. The microorganisms on kale leaves are some of the strongest. Try to eat kale raw when possible, even if it’s just one leaf, for maximum nutrients. For brussels sprouts, peel back any yellow or tattered leaves before cooking. They are very bitter and can ruin the taste of the meal. If your brussels sprout has tiny pieces of the plant’s trunk attached to its stem, you’re welcome to remove those pieces or even leave them on through the cooking process. They can become tender and edible. When purchasing arugula in the store, make sure it looks green and vibrant. If there are yellow leaves and/or crinkled, decayed leaves mixed in with fresh green leaves, it may not be worth buying. These signs mean the batch is getting older. Mix cabbage up between green and red. Red cabbage has deep, purple- red pigment that is highly beneficial for revitalization of the liver. Try eating collard greens raw in a salad, perhaps slicing them into fine ribbons. When eating collards raw, try not to incorporate the stem. The stem is very sharp and has a bite to it. Although very medicinal, the raw stem doesn’t make for a pleasing meal. Save your collard stems for soup. (See “Cruciferous Vegetables,”.) “When you plant a kale seed and then nurture the plant intently, being in contact with it on a daily basis through its growing process, the plant grows knowing exactly who you are and exactly what you need on every level.” — Anthony William, Medical Medium COLESLAW Makes 4 to 6 servings This gorgeous salad is a feast for the eyes. Made with colorful and vibrant yet humble vegetables, this salad is a great go-to when you have extra cabbage and carrots in the fridge to use. The coleslaw is delicious eaten right after making it, or it may be even better after the vegetables have had time to marinate and soften in the dressing, which makes it a great option to pack into lunch boxes or enjoy as leftovers. 3 cups shredded purple cabbage 3 cups shredded green cabbage 2 cups shredded carrots ½ cup loosely packed cilantro leaves, finely chopped 1 tablespoon finely chopped ripe jalapeño ⅓ cup chopped green onion (green part only) ⅓ cup pepitas/pumpkin seeds (optional) Dressing: 3 tablespoons freshly squeezed lemon juice 2 tablespoons raw honey ½ garlic clove, finely grated ¼ teaspoon cayenne Sea salt, to taste (optional) Combine the shredded purple cabbage, shredded green cabbage, and shredded carrots in a large mixing bowl. Add the finely chopped cilantro leaves, finely chopped jalapeño, chopped green onions, and pepitas (if using) to the bowl. Toss everything together to distribute the ingredients evenly. Set aside. Whisk together the freshly squeezed lemon juice, raw honey, grated garlic, cayenne, and sea salt (if using) in a small bowl. Drizzle the prepared dressing over the coleslaw mixture. Gently toss the salad to ensure that the dressing coats all the vegetables and ingredients evenly. Taste and adjust the seasoning if needed. You can add a bit more lemon juice, honey, cayenne, or salt to achieve the perfect balance of flavors. Transfer the coleslaw to a serving dish or bowl. Serve immediately.