6/17/10 CSA SHARE: What we got

This is what we got.

  • Toscano Kale 1 bunch
  • Red Beets
  • Red Boston Lettuce
  • Kohlrabi
  • Baby Arugula I traded for more kale – yumm!
  • Garlic Scapes
  • Baby Spinach

I made some marinated greens with 1 bunch of the kale.  Yesterday I made a green drink with 1/2 of the lettuce, 1 small beet, an apple, and 2 tomatoes.  It wasn’t so bad, but I wouldn’t use the apple again in that mix– maybe another tomato would work.  I plan to make a cheeze with the garlic scapes, some cashews, and some jalapeno, so I can make raviolis with the kohlrabi.  I’ll figure out what to do with the rest shortly — I need food to carry to work next week.  I would like to make some kale chips at some point.



Lately, I have been reviewing my Natural Hygiene/Food-Combining information, and I am working at keeping the food-combining rules when I make my meals.  It is actually not that difficult – I just must make simple recipes (and make sure that all the ingredients in the recipes work together well), and then make sure that all the ingredients in all the recipes for the food I am going to put on the plate work together.)  It gets easier if we consider that I am working from the CSA box, and keeping to what is that box mostly (I do add in nuts, seeds, tomatoes, onions, and sprouts!)



This is a very simple recipe.

2 C Shiitake mushrooms, sliced
1/4 C nama shoyu
1/4 C extra virgin olive oil

1 C cashews, soaked for 2 hrs., drained, and rinsed
1/2- 1 jalapeno pepper, sliced (for milder flavor, discard seeds)
1/2 t sea salt, or to taste (I used about 1/4 less)
1/8 – 1/4 C water (as needed to make a fine paste)

1 med. kolrabi, peeled, sliced paper thin with a mandoline

  • Place sliced shiitake mushrooms in a bowl with nama shoyu and olive oil.  Toss to thoroughly coat mushrooms.  Marinate for 20 minutes.
  • In a food processor, combine the cashews, jalapeno, sea salt, and water as needed and process to a smooth thick paste, to make the jalapeno cheez.
  • Squeeze the oil/nama shoyu mixture from the shiitake mushrooms as well as possible.
  • Chop the mushrooms fine.
  • On one paper-thing slice of kohrabi, place a small dab of the jalapeno cheez on one half.
  • Lay a thin line of mushroom pieces at the top of the cheez.
  • Fold the kohlrabi slice over the mushrooms and cheez and press down to “seal” with the cheez.
  • Continue until you have made all the raviolis you want.

If you have more mushrooms left over, you can sprinkle them over the raviolis as a garnish, or add them to a salad.

I used the greens from the kohlrabi, as well as some chard and spinach that I had left over.

3 C dark leafy greens (kale, collards, cabbage, spinach, etc.)
1/4 C scallions (or onion), chopped fine
1/4 C garlic scapes, finely grated in food processor
1 T extra virgin olive oil
1 T apple cider vinegar
1 T chili powder, or to taste
5 – 10 kalamata olives, chopped fine

  • Strip the greens leaves from the thick center stems.
  • Lay 4 – 5 leaf pieces one on top of another, roll them up horizontally into cigar shapes, then slice each roll horizontally, to ribbons.  Place in a large mixing bowl.
  • Add all other ingredients to bowl, and mash, or massage, until bulk is reduced by at least 1/3.
  • Allow to marinate for 1/2  – 1 hr.

Few leaves Boston lettuce, chopped
1/4 C scallions, finely chopped
1/2 campari tomato, finely chopped, with juice
1 T kohlrabi, finely julienned
1 t extra virgin olive oil, or more, to taste
1 t apple cider vinegar, or more, to taste

  • Place lettuce on plate
  • Sprinkle on scallions
  • Spinkle on julienned kohlrabi
  • Distribute chopped tomato and juice over all.
  • Drizzle olive oil over the salad.
  • Drizzle apple cider vinegar over the salad.

The concentrated protein in this meal (aside from any protein available from the vegetables) is from the cashews.
The fat in the recipe is from the cashews and the extra virgin olive oil.
The green vegetable carbohydrates are all low glycemic.
The tomatoes are your only wild card, but they do not disturb the food combining rules.