Re: Making green leafy vegetables palatable?

[Guest guest]

Add chped spinach or kale to soups and tomato sauces (we have recipes in the

files).

Shred cabbage and carrot to make slaw. Add some dressing for taste. I use

a non-fat salad dressing (a mayo substitute) + lemon juice and ground

pepper. But if you eat relatives of cabbage (broccoli, brussel sprouts,

cauliflower) you don't have to worry about the cabbage.

Also see sweet and sour cabbage soup recipe in the files.

on 8/11/2003 7:40 PM, paultheo2000 at paultheo2000@... wrote:

> In my CR experimentation I've made incredible amounts of progress in

> the amount of healthy foods I now eat. But try as I may, I still don't

> find green leafy vegetables (cabbage, kale, romaine lettuce)

> palatable. Since they're so important to health-does anyone know of a

> way to make them palatable. Something simple would be really great so

> I could eat it during school. I was thinking along the lines of

> perhaps chopping it up finely, adding a source of protein (beans,

> meat, fish) and some sort of sauce.

>

> Thoughts?

>

> -

[Guest guest]

If you can find jicama (HEE-kama), aka yambean, I like to

add it with what Francesca mentions below...grated just the same way.

Shred cabbage and carrot to make slaw. Add some dressing for taste. I use

a non-fat salad dressing (a mayo substitute) + lemon juice and ground

pepper. But if you eat relatives of cabbage (broccoli, brussel sprouts,

cauliflower) you don't have to worry about the cabbage.

Also see sweet and sour cabbage soup recipe in the files.

on 8/11/2003 7:40 PM, paultheo2000 at paultheo2000@... wrote:

> In my CR experimentation I've made incredible amounts of progress in

> the amount of healthy foods I now eat. But try as I may, I still don't

> find green leafy vegetables (cabbage, kale, romaine lettuce)

> palatable. Since they're so important to health-does anyone know of a

> way to make them palatable. Something simple would be really great so

> I could eat it during school. I was thinking along the lines of

> perhaps chopping it up finely, adding a source of protein (beans,

> meat, fish) and some sort of sauce.

>

> Thoughts?

>

> -

[Guest guest]

Ok, good idea. I'll throw the vegetables I don't particularly like

into soup and just keep eating the other ones (I eat most vegetables).

I'll try with dressing but I still don't think I'll manage it. Maybe

over time.

Thanks,

-

[Guest guest]

As for the vegies you're going to eat raw...trying chopping them up more, into a cole slaw consistency. They'll go down easier.

Also, give yourself time. Some tastes are acquired.

Suz

----- Original Message -----

From: paultheo2000

Sent: Tuesday, August 12, 2003 5:19 AM

Subject: [ ] Re: Making green leafy vegetables palatable?

Ok, good idea. I'll throw the vegetables I don't particularly likeinto soup and just keep eating the other ones (I eat most vegetables). :)I'll try with dressing but I still don't think I'll manage it. Maybeover time.Thanks,-

[Guest guest]

Warren, the soup thing is another of your great ideas. I find giant salads tiring even to contemplate, but I do love soup. Peg

[Guest guest]

Hello ,

Wow, good question. What do you do if you hate veggies,

and hate the work of preparing them too. And can't eat

chew them due to worn-out teeth (my situation; poor teeth).

And the cost can be high too.

I am with you. I hate salads for many reasons, one of the

primary ones being raw salads are disease vectors.

Salads are one of the chief causes of disease (eg hepatitis)

and of food poisoning. They are #1 dangerous.

So, what I do is get cabbage, broccoli, onions, beets, carrots,

...., etc, and make them into a soup. Frozen veggies also work

fine in soups. No preparation, high nutrition, quick and fast!

The soup is made with a soup base (can be vegetarian if you like),

along with some other favorite low-cal things thrown in.

Spices are critical for soup. The most important by far is

New Mexico chili powder (the variety of the chili pepper --

not the source). Also Italian seasoning. Other good favorites

people like are oregano and sweet basil.

The last thing to go in are the raw dark veggies which are only

boiled for 4 to 5 minutes max. This disinfects them, and the

veggies remain still crunchy, with the nutrition preserved in

the water. This soup is *delicious*, fills you up, and is

*very* low calorie.

I love it! Soups are fast and easy. So much volume. Such low cost.

So convenient. Last for days. Such good taste. So satisfying.

Such low, low calories that fill you up. A good veggie solution.

-- Warren

===================================== ===============================

On 11 Aug 2003, paultheo2000 wrote:

In my CR experimentation I've made incredible amounts of progress in

the amount of healthy foods I now eat. But try as I may, I still don't

find green leafy vegetables (cabbage, kale, romaine lettuce)

palatable. Since they're so important to health-does anyone know of a

way to make them palatable. Something simple would be really great so

I could eat it during school. I was thinking along the lines of

perhaps chopping it up finely, adding a source of protein (beans,

meat, fish) and some sort of sauce.

Thoughts?

-

[Guest guest]

Warren: since one of Walford's " mainstays " is salad. And since so many of

us CRONIES eat it/love it (myself included) where did you get this info? I

have yet to hear of any CRONIES who got sick from salad. In fact there are

CRONIES who eat nothing but raw foods. Of course all raw products should be

thoroughly washed before eating.

on 11/19/2003 3:44 PM, Warren at warren.taylor@... wrote:

> I am with you. I hate salads for many reasons, one of the

> primary ones being raw salads are disease vectors.

> Salads are one of the chief causes of disease (eg hepatitis)

> and of food poisoning. They are #1 dangerous.

[Guest guest]

Hi Warren:

I have a similar soup I make. Sometime I may post it here and

explain its rationale. But not now.

One of the principals of it is to put the healthiest stuff in it

whether you normally think of it as a soup ingredient or not. For

example, romaine lettuce! Based on numbers I have calculated using

the data from Bowes & Church's: per hundred calories romaine contains

more micro-nutrients than (almost) anything else. You can put an

entire lettuce into a large saucepan of the soup and it isn't too

much, and the backbone of the leaves remain crunchy.

For flavorings I use oregano, onion powder, chinese hot chili sauce

and chinese black bean sauce. (This is where I am currently adding

some safflower oil as an HDL experiment). I never get tired of

eating it.

Rodney.

>

> In my CR experimentation I've made incredible amounts of progress in

> the amount of healthy foods I now eat. But try as I may, I still

don't

> find green leafy vegetables (cabbage, kale, romaine lettuce)

> palatable. Since they're so important to health-does anyone know of

a

> way to make them palatable. Something simple would be really great

so

> I could eat it during school. I was thinking along the lines of

> perhaps chopping it up finely, adding a source of protein (beans,

> meat, fish) and some sort of sauce.

>

> Thoughts?

>

> -

[Guest guest]

> From: Francesca Skelton [mailto:fskelton@...]

> Sent: Wednesday, November 19, 2003 1:17 PM

>

> Warren: since one of Walford's " mainstays " is salad.

> And since so many of us CRONIES eat it/love it

> (myself included), where did you get this info?

http://www.miami.com/mld/miamiherald/7297298.htm

Recent news. 500 cases of hepatitis A.

Estimated 2 or 3 deaths resulted.

-- Warren

[Guest guest]

Hey Rodney,

I never get tired of soup either. Another benefit!

If it's great soup... then it's terrific, esp if you

use different soup bases.

And I can't overeat. The calories are so low, and it fills

you up so nicely, can't overeat... Works every day.

-- Warren

> On 19 Nov 2003, Rodney wrote:

>

> One of the principals of it is to put the healthiest stuff in it

> whether you normally think of it as a soup ingredient or not. For

> example, romaine lettuce! Based on numbers I have calculated using

> the data from Bowes & Church's: per hundred calories romaine contains

> more micro-nutrients than (almost) anything else. You can put an

> entire lettuce into a large saucepan of the soup and it isn't too

> much, and the backbone of the leaves remain crunchy.

>

> For flavorings I use oregano, onion powder, chinese hot chili sauce

> and chinese black bean sauce. (This is where I am currently adding

> some safflower oil as an HDL experiment). I never get tired of

> eating it.

>

> Rodney.

[Guest guest]

I'm not sure you can take this recipe to school, but here is what I

do to make Kale, Collards, etc. palatable:

Put a little oil in a wok. Add some chopped onions and garlic and

heat on a medium-high setting until slightly brown. Add some

meat/fish/tofu/prawns/fish/etc. (pork goes well with this recipe) and

cook until the meat is almost done. Add loads of Kale, Collards, Bok

Choy, etc. (I add about 5-7 large leaves) which are chopped into

roughly 3 inch square pieces. Add lots of soy sauce (roughly 3

tablespoons - adjust to taste). Add your favourite spices (I add

salt, pepper, basil, sage, and thyme). Put a saucepan lid over the

whole lot, use a wooden spoon to push it all under the edge of the

lid if necessary, and leave to cook for 7 minutes or so.

Once finished, it is usually served over rice noodles with hot sauce

on the side for those who like it spicy. But noodles are high in

calories, so I recommend adding some other veggies in there as well

(e.g., mushrooms and red peppers) and leaving out the noodles.

The saucepan lid I use comes from my Thai Steamer set. It's curved

and deep and ideal for covering food to help it cook quickly whilst

retaining the flavour and texture. It's exactly like this one:

http://importfood.com/stacked_steamer.html

The steamer is my favourite piece of cooking equipment and I use it

just about every evening.

I got this recipe from my Thai friend Rattana. It's quite delicious,

and I really hate Kale. It's also quick and easy to make.

I get a lot of my recipes from Rattana, and then I modify them

slightly to be low calorie. She showed me how to make an awesome

dish consisting of mussels, basil, and cherry tomatoes. If anyone is

interested, I will type it up and post it to the recipes section.

Katrina.

P.S., I will add the above recipe to the files section.

But try as I may, I still don't find green leafy vegetables (cabbage,

kale, romaine lettuce) palatable. Since they're so important to

health-does anyone know of a way to make them palatable?