Tip:
Highlight text to annotate it
X
(music)
(Institute for Integrative Nutrition www.integrativenutrition.com)
If vegetables are the least used foods in the standard American diet, then green leafy
vegetables are the most scarce, and it is a shame because these are the most highly
nutritious foods that you can put into your body.
People think of leafy greens they think lettuce, you know, romaine, iceberg, you know that
is nothing compared to this.
There are a plethora of vitamins and minerals in dark leafy greens.
Calcium, beta carotene, iron, I mean you name it, these are amazing.
So I would suggest that you put them into your body where they can do some good.
So before we made a deep root sesame saute and that was roots into the ground, well this
is uplifting energy, right, these are coming up out of the ground.
So what I am going to do is I am just going to take off the bottom.
This is where the nutrients travel from the soil up into here, so I want to make the bottom
of this just a little bit smaller.
I am going to take a whole bunch of these actually.
I am just going to take off the very bottom which could be a little ***.
We are going to take this and make this a little bit larger, but I am going to put this
into a steamer basket.
I have boiling some water, just an inch of water, and this is a stainless steel steamer
basket.
You can get this at any kitchen supply store for like three dollars.
And in here I have about an inch of water and I am putting in my steamer basket.
And this is boiling, it is on a high heat.
And I am going to put those stems which are a little harder than the rest of it in first.
So those stems are going in and I am going to close it up and then I am going to make
these a little bit bigger.
And you can just take the whole bunch and chop it up or if you want you can rip it with
your hands you don't need to cut it.
So while those bottoms are cooking, I am going to start making our sauce.
This is a steamed greens dish with a creamy sesame tahini sauce, it is so delicious.
You know a lot of people don't eat greens because they can have a bitter flavor, but
just like coffee, people jack up their coffee with sugar and milk and cream.
Jack up your greens, we're going to put a nice sauce on there.
So I am taking some scallions, probably just three... three or four.
You know maybe a half bunch.
I am taking off the ends, I'm just getting these little ratty ends there.
I am going to put this in, I mean, greens only take three to four minutes to cook and
they are going to boil down.
They are going to be so delicious, you are going to be happy that you put this into your
diet.
We are going to take our scallions and because I am using a food processor I am just going
to chop these into chunks because the food processor is going to do the rest for me.
If you don't have a food processor and all you have is a blender, cut this smaller, because
otherwise the blender might not be able to catch all of it.
I'm also using a half bunch of parsley, and again all I have to do is just chunk this
up.
You can use the ends, you can use the tops.
A lot of people throw away the ends of the parsley but again, this is, you know this
is nutrients here.
It is highly nutritious food.
Don't toss it out, just take off the ends, the very ends.
I am putting in, like a third cup of tahini, and tahini is sesame seeds, ground sesame
seeds and it is rich in calcium.
So this is like a real nutritional *** of calcium, you have your greens, your calcium
in your tahini.
I am putting in a little bit of shoyu or you know a naturally fermented soy sauce.
And you guys have the recipe, just follow it exactly the way that it is.
I'm putting in some umeboshi vinegar, you know I'm putting in about two to three tablespoons
of umeboshi vinegar, two to three tablespoons of shoyu, and then I am going to get a little
bit of water, maybe about a cup.
But I am not going to add this yet because otherwise this is going to squirt all over
the place.
So I am just going to cover this up, and while we're doing this our greens are nicely steaming,
right?
I want to start to pulse this, first, before I put the water in.
And then we're going to slowly add our water.
The more water you add, the thiner the consistency is.
So I am adding about a cup because I am making a nice creamy dressing.
And by the time this is done our greens should be done.
So we take a look at these, you don't want to overcook these, you just want to make them
until they are nice and bright, you see how bright green these are and they are soft?
They are soft enough to eat.
So here is where my favorite tool in the whole world comes in handy.
Tongs, baby!
I'm taking some tongs and I'm getting in there, getting my greens out.
A nice plate of greens.
And I'm just going to top that with a little bit of sauce.
Now you can use this tahini dressing on anything, but I love it on greens.
Like I said, you know jack up your greens and make them delicious, you know what I mean?
And there you have it.
Greens with creamy tahini dressing.