VEGETABLE CUTTING BASICS
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- Опубліковано 2 гру 2021
- I show some basic vegetable cutting techniques in this video. It is all about working with good energies and putting love and care into feeding yourself and your family.
Also as promised the recipe for the cauliflower and peas recipe I made that evening.
Cauliflower and Peas
1 medium sized cauliflower, cut into florets
1- 16 ounce bag of frozen organic green peas
1/2 cup of scallions ( sliced green onions)
1 cloves of garlic, minced
1 teaspoon of ginger, minced
3 teaspoons curry powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin, powder
1/2 teaspoon coriander, powder
1 bunch cilantro, chopped fine
Preparation:
In a steamer basket, steam the cauliflower and peas for about 3 minutes until just tender and remove from heat. Now in a skillet, add either a half teaspoon of olive oil or some water and heat and add the scallions, garlic and ginger and sauté for a couple of minutes, while adding the curry powder, turmeric powder, cumin powder and coriander powder. Then add the cauliflower and peas and 1/2 cup water. Stir well and add cilantro and enjoy.
This was one of my Thanksgiving dishes, along with a tempeh dish, a sea palm dish, some sauerkraut and quick boiled Collards.
To wash my veggies I fill a large bowl with water and put 1 or 2 drops of the North American Herb and Spice P-73 oregano oil, this will kill any pathogens. Also during the winter months I put 1 drop of the oregano oil in my humidifier each time I refill it and in my morning green tea, I also put 2 -3 drops of this oregano.
www.northamericanherbandspice...
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Always great to see you post , Wendy. ❤️
Thank you
Curried cauliflower is one of my favourite foods
So good eh. I also love cauliflower cooked with millet as makes a healthy version of mashed potatoes and you can add some potatoes. Great way to get the family eating millet and some veggies.
I cannot get over how wonderful lotus root is. It has the crispness of a carrot but is as satisfying as a potato. It has no distinct flavor, just a very nice texture, so it blends well with whatever you cook it in, and is especially good in soups, as you said. The stem of the broccoli makes for EXCELLENT juice, by the way. It is especially sweet, for some reason. The tough thing about radish leaves is that they've gone spine-like hairs on the leaves that sometimes seem almost prickly on the lips, and the leaves get wilty and start to rot SO quickly, unlike the bulb. I think that's why they remove them so often at the stores. Do you ever find the leaves somewhat prickly in your salads?
I'm going to try cutting onions the way you recommend next time, from top to bottom!
Yes I do find the radish leaves prickly yet l still enjoy them. I forgot to mention that there are other tops that make excellent greens like daikon tops, turnip tops, carrot tops and beet tops to name a few. Fresh lotus root is so good and yes I love the crispiness .
@@WendyGilker Great recommendations! Thank you! Now that you mention it, I have never prepared fresh beets before! I do love borscht, but I always buy it jarred and reheat it. Maybe one day I will try to make my own borscht, so I can try the tops! Thanks again!