Green, leafy vegetables....
 

Some green leafy vegetables I eat regularly..

greens for fresh salad
mixed greens- baby leaves from Costco
romaine lettuce
red leaf lettuce

salad or cooking greens
spinach
napa cabbage
perilla leaves
bok choy
turnip greens

seaweeds
kim (aka nori)
miyok (aka wakame)
dashima (aka kombu)

This can't be all... I really must be in a rut.

Any of you lurkers eat seaweed? I only know 2 ways to use dashima. One of them requires too much oil and sugar. So for practical purposes I really only use dashima one way...

I've always added kombu to soups or as a base for soup stock. Today I found a few new ways to use it.

1. Add it to brown rice.
2. Roasted, ground into a powder, used as a seasoning over vegetables etc
3. Add when cooking beans (I am not sure how.. more research needed.)

I figured if kombu could be added to brown rice, it would be ok in steel cut oats. So this morning I tried it. It cooked up in the pressure cooker no problem right with the oats and was really good. I cut the kombu just a little too big though, so next time I will make smaller pieces.

Seaweed and oats...hmmm...

I passionately love beet greens. I cannot wait to plant some this spring and eat them. I can never find them in the store. I usually eat them with butter and vinegar but this year I will try olive oil and balsamic.

Casey

There you go.. change the butter and vinegar to olive oil and balsamic... you're getting the hang of this!

The first step is to look at the foods you already enjoy and decide whether they are fine the way they are, need to be tweaked a little, eaten very very rarely as is or thrown out of your new lifestyle altogether.

I think you'll be surprised at how many meals you already eat that are fine with only a few minor adjustments.

I'm finding that...you just have to think about it...

Maybe I wasted my money on a cookbook...

Casey