#red leafy recipes

[deshifoodchanneldfc]

আজ আমার কুড়ে ঘরে ক্ষেতের টাটকা লাল শাক তুলে শুটকি ভর্তা সাথে ডাল আলু ভাজ...

[jozistyle]

Pesto: It's Not Just for Summer Anymore

JoziStyle is a celebration of Jozi as we explore what to eat, where to go, and who to know in Johannesburg. You can follow JoziStyle on Facebook, Twitter, and Instagram– and you can listen to JoziStyle on Radio Today every Friday at 1 PM! PODCAST: Just press PLAY! This week we embark on another flavorful journey through the culinary wonderland of pesto! Believe it or not, but pesto is not just…

[ms-demeanor]

If I may please ask a question on your soup stock recipe: could you use /any/ vegetable bits or am I better sticking to ones that you listed? Specifically the other veggie types I'd most likely end up with scraps of are stems of leafy greens, (sweet) potatoes, and bell peppers. I could especially see potential issues with the first two of those, so I thought I would check what your experience/cooking knowledge thought.

the sweet potatoes and bell peppers are going to have a pretty strong influence on the flavor of your stock, but hey you may as well try it and see if it tastes good to you.

I made some stock a while back that ended up being very funny because I had a bunch of red cabbage scraps in the freezer bag so the stock came out noticeably blue/purple, but it tasted really good.

I don't put bell peppers in my stock because large bastard hates them; i just made a big pot of stock that had a LOT more mushrooms than my normal stock and has a noticeably mushroomy flavor, which will limit the things that would be suitable to cook with that batch. It all depends!

[najia-cooks]

[ID: A plate of leafy greens topped with two blue chicory flowers; second photo is a close-up on a flower. End ID]

هندبة بالزيت / Hinda b al-zayt (Palestinian wild greens with olive oil)

“هندبة” (“hindba”), “هِنْدِبَاء” (“hindibāʔ”), or هِنْدَب (“hindab”) is an Arabic word referring to chicory, wild endive, or dandelion greens.

Two Palestinian dishes are commonly made using hindba. One isهندبة بزيت (hinda b zayt), hindba with [olive] oil, which combines blanched greens with browned onion, lemon juice, and (of course) olive oil. Lebanese hindba is similar, consisting of greens prepared in the same way, but topped with sliced, caramelised onions. The other preparation of hindba is with a dressing made with tahina (tahini), lemon juice, chili, and sometimes garlic or yoghurt.

This recipe is for hindba with onion and olive oil. The dish is simple to make but has a lot going on, flavor-wise. Slow frying renders the onions tender, sweet, and jammy, balancing out the slight bitterness of the greens. The rich, peppery, fruity taste of good olive oil rounds out the earthiness of chicory, while lemon juice provides brightness and lift.

Several food aid organizations have been forced to discontinue operations in Gaza. Some of those still on the ground are:

Palestinian Red Crescent Society

World Central Kitchen

Anera

Ingredients:

2 bunches (130g) chicory or dandelion leaves

1 large yellow onion, chopped

Juice of 1 lemon

Olive oil

Salt, to taste

Instructions:

1. Boil chicory in salted water for 5-7 minutes, until tender, then drain. If using dandelion greens, boil for 10 minutes. (The boiling water is potable, but probably too bitter to be palatable.)

2. Heat olive oil in a large skillet on medium-low. Add onion and a pinch of salt and fry until softened and golden brown, 10-15 minutes.

3. Squeeze the water out of the greens and chop into about 1/2" (1cm) pieces. Add to the pan and fry until wilted.

4. Taste and adjust salt. Add lemon juice to taste.

Serve hot or cold, topped with good olive oil. Eat hindba by scooping it up with khubbiz al-kmaj (pita).

Identifying chicory:

Common chicory (Cichorium intybus) is also in the Astaraceae family. Stems are grooved and slightly hairy; woody and branched; multiple flowers usually grow along one stalk. Leaves are smooth or irregularly toothed, pointed at the tip, and may have different appearances at different parts of the plant. The leaf midribs are green or reddish. The leaves you want are the larger ones growing in a bunch towards the base of the stem.

This plant has some leaves with larger teeth.

Smaller, lanceolate leaves grow in alternate sides along the stem.

Flowers are light blue to lavender and finely toothed; there are two rows of darker bracts in the center of each flower.

In the fall, the leaves often remain while the flowers and stalks have died, leaving a brown, branching, skeletal structure behind.

Identifying dandelion:

See hinda b al-tahina.

[mortiskiller]

How I Manage Food Costs as a Feedist

Preface: I often see people in this community post about struggling with food insecurity and managing food costs. These are just some tips that have helped me when I was down to the last few dollars and needed to eat for a few weeks. I understand circumstances are different for everyone, and some people struggle even with this level of food security, I have been there. My intention is to help.

With food prices still high—often due to profit gouging—I’ve found ways to manage my food budget, and the secret is simple: **eat at home!** Growing up in extreme poverty with two working parents, eating at home was pretty much our only option, aside from takeout once every few months. My parents taught me the value of home cooking, and while it takes time to develop essential skills, Making sauces, learning how to prep and clean ingredients, cooking veggies, preparing meats, etc., once you have them, there’s a whole world of recipes within reach.

Here’s how I manage food costs, and how you can too:

1. Weekly/Monthly Shopping Essentials

Start with the basics—items you’ll need to shop for regularly to cover your meals for a week or two. Building a pantry depends on the storage space you have, but here are some key ingredients to keep on hand:

- Milk (1 to 2 gallons, depending on your choice—I go with 1%)

- Eggs (18 count)

- Bread (1 loaf) (I also recommend tortillas as they last longer than bread and can be used for nearly any bread needs)

- Rolls or Croissants (If you shop at a bulk store, you can get a dozen for $6.)

- Fruits: Change with the season, but apples, oranges, and grapes are solid year-round choices. In the summer, throw in some berries and stone fruit.

- Veggies for Prep: Stick to simple, versatile veggies like green bell peppers, zucchini, onions, potatoes, and chilies.

- Butter: Unsalted sweet cream butter is my favorite! Go for sticks instead of tubs for a better per-unit cost.

- Leafy Greens: A bag of spinach or romaine hearts

- Cheese: Shredded cheese works best and if you want to save more, buy a block and slice or shred it yourself.

These staples give you a variety of flavors, textures, and nutrition to build meals around, whether you’re whipping up sides, salads, or more complex dishes.

2. Protein, Protein, Protein!

Protein is an essential part of a healthy diet, but you don’t need to overdo it or overspend. I’ve found that chicken and tofu are some of the most affordable and versatile protein sources available (unless you’re hunting your own!). Both freeze well and can be used in a variety of recipes with different seasonings and marinades.

You can also look at beef, but stick to lean beef and fish as you do not want to pay for fat that will not end up in your food.

3. Shelf-Stable Items to Buy in Bulk

Buying in bulk can be a game changer, especially if you stock up on shelf-stable items. If you’re short on storage space, invest in an airtight tote to keep things organized. Start with common essentials like:

- Flour (Good ole AP with cover you most of the time)

- Sugar

- Baking Powder

- Baking Soda

- Brown Sugar

- Cooking Oil (I go for olive oil and canola oil)

These staples are the foundation of countless recipes and, when stored properly, can last for months or even a year.

4. Season Early, Season Often

Spices are what make food magical! You don’t need fancy brands—stick with basics that offer single-ingredient profiles. My go-to spices are:

- Salt

- Pepper

- Garlic Powder

- Onion Powder

- Thyme

- Oregano

- Paprika

- Cumin

- Cinnamon

- Chili Powder

- Vanilla Extract

- Bouillon Cubes

- Red Pepper Flakes

These spices will give you all the flavor you need to create a variety of meals without breaking the bank.

5. Canned Goods: The Unsung Hero

Canned goods are a staple in my kitchen. They offer consistent quality, low prices, and a long shelf life. Plus, they’re great for backup when fresh ingredients are low. Some key canned items to keep on hand are:

- Pinto Beans

- Crushed Tomatoes

- Tomato Paste

- Tomato Sauce

- Boiled White Potatoes

- Herring or Sardines

- Tuna

- Fruit Cocktail

- Peaches

- Pears

- Broth or Stock

These ingredients can help you create filling and versatile meals on a budget.

6. Where You Shop Matters

The store you shop at can make a huge difference in food prices. Here’s how to stretch your budget even further:

Bulk Stores: Invest in a membership at places like Sam’s Club, Costco, or BJ’s. The $100 yearly fee is usually paid for in savings after just a few trips. Protein, especially beef and fish, is almost always cheaper in bulk stores.

Walmart and Aldi: These stores are great for extras like frozen veggies, fresh produce, dairy items, and baked goods. Their prices are hard to beat!

Hope this helps and feel free to reblog or comment with your own tips and tricks!

Stick to Your List: One of the easiest ways to overspend and waste food is by shopping without a plan. Make a list, and stick to it. This will help keep your budget in check and prevent unnecessary purchases.

By following these steps, you can keep your food costs down while still eating healthy and delicious meals. The key is planning ahead, shopping smart, and keeping a well-stocked pantry!

[appalamutte]

you’re sixteen-years-old, moseying through your local bookstore when you come across it.

you’re not usually into nonfiction, especially not memoirs, but the man on the cover is familiar. laughing over his shoulder with his eyes closed, relaxed in a turquoise button-up and jeans, standing with his back to the camera at a counter cluttered with leafy vegetables and mixing bowls.

from seeds to supper, the title reads, and his name is eric bittle-zimmermann.

you deliberate for a bit, picking it up and reading the blurb, the reviews printed on the back sleeve, the first page. the very first words of the book are hey, y’all! and your friend walks over at that point, and they see him and say—“oh, i used to watch some of his videos.”

so you buy it, because your friend said you should, and later that night you’re already deep into the stories of peach cobbler recipes and learning how to differentiate between living and surviving when they send you the link to the guy’s old youtube channel. it hasn’t been active for a few years, but that doesn’t matter because oh my god are there so many videos. years of videos, almost a decade’s worth, starting all the way back in the early 2010s and you get sucked into them all, laughing at the funny ones and tearing up at the emotional ones, watching as the guy slowly grows up from high school to college and beyond.

you switch between reading the memoir and watching the videos over the next few weeks. you see his video on introducing his boyfriend and you read the chapter on maple-crusted apple pie and how learning to love is a lot like learning to lattice a pie, slow and patient and sometimes messy.

you see his cooking challenge video featuring all of his friends from college and you read the chapter on homemade bagel bites and how family doesn’t have to be a four-course meal you’ve had reservations for all your life. sometimes, family is just frozen bagel bites and sriracha sauce crowded around an uneven table.

you see his two-part wedding vlog posted in 2019, nearly 10 years ago, and you read his chapter on red velvet cake and how the brain can get confused, something to do with all the nerve endings getting tangled up, because when love reaches the same heights fear does, you end up fainting into your then-boyfriend’s arms.

then, you see his final video on the channel, a farewell to his subscribers and a glimpse as to what’s next. it’s short and simple, just his husband and him sitting on a couch together, a toddler between them. and you read the last chapter of the book on chicken tenders and how a seed in the garden never knows it’ll grow into a supper worth loving. it just knows it’ll grow into something, and that the growing takes time.

(a few years later, when you’re twenty and in college, you’re downtown with some friends and come across it. you still aren’t into nonfiction that much, but that one memoir always stuck with you, sitting on your shelf back in your dorm. and this one, with the guy’s back to the camera, tall and steadfast, standing in the middle of an ice rink, an emboldened number one across the back of his jersey. the name is familiar.

melting ice, the title reads, and his name is jack bittle-zimmermann.

you pick it up.)

[wizzard890]

Hey guys I invented a soup to use up all the leftovers in my fridge last night, and it turned out insanely, blisteringly good, so I’m gonna call it Emily’s Vaguely Thai-Inspired “Oops Everything Is About To Go Bad” Soup, and tell you how to make it.

INGREDIENTS (note: don’t be precious about the amounts, adjust as needed, I’m not your mom. you’re an artist and the heavy-bottomed dutch oven is your canvas)

three cups of any hearty mushroom, sliced (I used white and baby bella)

a stalk of lemongrass, bashed to reveal the tender insides and cut in two inch lengths

five large carrots, diced in rounds

one knob of ginger, around the size of your thumb, minced

three garlic cloves, minced

one red thai chili, diced

one large yellow onion, diced

fresh cilantro

3 cups veggie stock 

3 cups chicken stock 

(you can use better than bullion in water for either of these in a pinch, and if you want to bulk up the veggie stock, add all the trash bits of the onions and garlic and carrots and ginger and the tough outer leaves of the lemongrass with some peppercorns and star anise and let that puppy simmer for like ten minutes before straining.)

two giant handfuls of any sturdy leafy green, like bok choi, kale, or spinach

three eggs

one lime

fish sauce

coconut or brown sugar

frozen dumplings of any kind

gochujang paste

INSTRUCTIONS

add a few tablespoons of neutral oil to a large soup pot over medium heat

once the oil is shining, add the garlic, thai chili and ginger and sauté until fragrant

add the lemongrass and the onions, and continue to sauté until the onions are soft and translucent

in go the carrots, the zest of one lime, and three heaping tablespoons of your gochujang, stir stir stir until everything is tender and the paste has worked its way into all the nooks and crannies. 

pour in the strained veggie stock, bring to a boil, then down to a simmer. cover, and continue to simmer for ten minutes.

remove the lid, stir the reduced broth, and add your mushrooms and your chicken stock. make sure it’s all well combined. 

we’re going to start adjusting the flavor now: add two tablespoons of fish sauce, and a tablespoon of coconut sugar (brown will do if that’s what you have).

cover and simmer for another 10 minutes.

add more gochujang plus the juice from your naked lime and chopped cilantro to taste.

now you add your frozen dumplings and your greens and just keep an eye on them until they cook through. 

meanwhile, break the eggs into a bowl and scramble them with a fork. pour them into the soup in an even, unbroken stream while you stir. this will give you those pretty egg-drop ribbons.

serve in deep bowls and garnish with more cilantro and lime juice.

NOTES: like I said above, nearly everything in this recipe can be substituted, save for the aromatics, and if you’re a vegetarian you can just double the amount of veggie stock, instead of adding chicken stock. 

[beautyandlifestyleblog86]

Thai-inspired Green Curry Chicken with Vegetables

Ingredients:

* 1 tablespoon coconut oil

* 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

* 1 green bell pepper, sliced

* 1 red bell pepper, sliced

* 1 cup broccoli florets

* 1 (13.5-ounce) can coconut milk

* 1-2 tablespoons green curry paste (depending on desired spice level)

* 1 tablespoon fish sauce

* 1 tablespoon soy sauce

* 1 cup chopped baby spinach

* Lime wedges (for serving)

* Cooked brown rice (for serving)

Instructions:

* Heat coconut oil in a large skillet or pot over medium heat. Add chicken and cook until browned on all sides.

* Add bell peppers and broccoli to the pan and cook for 5 minutes, or until slightly softened.

* Stir in coconut milk, green curry paste, fish sauce, and soy sauce. Bring to a simmer and cook for 10 minutes, or until chicken is cooked through.

* Stir in spinach and cook for 1 minute, or until wilted.

* Serve over cooked brown rice with lime wedges for squeezing over the top.

This recipe is rich in:

* Iron from the chicken and dark leafy greens (spinach) for healthy blood flow.

* Calcium from the coconut milk for bone health.

* Folic acid from the dark leafy greens which can be beneficial before conception.

Enjoy this flavorful and healthy Thai-inspired dish!

[mariacallous]

While Rosh Hashanah is generally known for its sweet foods like apples and pomegranates, there’s an ancient, slightly less-sweet, Sephardic tradition of eating foods for what they represent rather than what they taste like. Dark and leafy beet greens, plucked from their sweet, earthy roots are one of those foods.

It all stems from the fact that beet greens were once the favored part of the crop. Gil Marks wrote in “The Encyclopedia of Jewish Food” that early Mediterranean farmers cultivated beet greens and not their roots, which were stringy and small — and not desired until much later. It wasn’t until the mid 1500s that the modern juicy red beet root was cultivated, in Germany or Italy. 

On Rosh Hashanah, beet greens or chard (“silka” in Aramaic) became a symbol for the new year, along with squash, fenugreek, leeks and dates, each with their own symbolic meaning. 

These foods are served and reflected upon with special blessings full of word play and puns during the the Sephardic Rosh Hashanah seder. Beet greens (“selek” in Hebrew and “silka” in Aramaic), for example, embody the hope that all enemies will be removed in the new year. Both “selek” and “silka” resemble ways of saying “removal” in Hebrew and Aramaic.

Over time, beet roots were favored over their leafy tops, but today, resourceful cooks are using the whole plant. If it’s there, why not put it to use? You’ll reduce your food waste and boost your meal with added vitamins and minerals while you’re at it.

You can find beets and their greens at farmers markets or in well-stocked produce sections. You’ll have to remove the greens from the beets yourself, and it’s best to do this as soon as you can — that way, the beets stay firm and the leaves stay fresh. I often remove the leaves and place them in a separate bag right after I purchase them at the farmers market, so that they don’t get damaged on the way home.

Cooking the greens is the easy part — just use them in place of spinach or Swiss chard. And don’t worry, you can cook the stems too — my favorite thing to do is add them to vegetable stock or saute them with the leaves. 

Here are five recipes that might inspire you to bring the beet greens into your Rosh Hashanah tradition:

Iraqi False Mahshi: Layered Swiss Chard, Beets, Rice and Beef  from The New York Times

Fried Beet Greens Meatlessballs from Food 52

Greek Beet and Beet Greens Pie from The New York Times

Sauteed Beet Greens with Garlic and Walnuts from Edible Berkshires

Salad of Beet Greens and Walnuts from the Los Angeles Times

[terrasu]

"Leafy Green" recipes I've made

Spinach Feta and Corn muffins

Greek Macaroni and Cheese (I added a lot of lemon and dried dill)

Caramelized Cabbage Pasta

Chickpea Salad with Red Onion, Sumac, and Lemon (and Parsley)

Beet and Feta Salad (Involved and looks like murder)

Warm Brussels Sprout and Bacon Salad

Crispy Gnocchi and Brussels Sprouts

Creamy Spinach (not my texture alley, but M+D loved it)

Sesame Ginger Bok Choy

Butter Lettuce Salad with Parmesan Vinaigrette

Creamy Parsley Salad Dressing (I serve it usually w/ roasted potato)

This Elote recipe is amazing on roasted Brussels Sprouts

+ bonus bc Mint counts as a "leafy green" right? Mint Chocolate cookies (the dough was not rollable/cuttable, so made into balls)

Just The Recipe is a great source to make recipes more readable, and gets past paywalls

[transactinides]

i'm super bad at cooking and never know where to start because every recipe out there asks for ingredients i simply don't have at home so do you perhaps know what basic ones would be good to stock up on? like eggs and stuff...especially when it comes to spices i have no idea what is okay to use

Haii o/ very honored that you sent me an ask, and ofc I’ll do my best to help! This reply got a bit out of hand so. Long text under the cut. Behold. Feel free to reach out in asks or dms or whatever with any future questions (@ everyone tbh).

Food is, of course, very subjective, so my idea of a perfect list of foods to keep a stock of will not be universal, but I hope this will, at least, give you some ideas if anything. 

First of all, I usually mentally break down my typical weekday recipe into vaguely carbs source - protein source - veggies, buy a couple of options for each category and just switch them around for variety. My standard set is

rice / pasta (usually spaghetti re:shapes) / glass noodles

eggs / chicken / tofu / bacon

random pack of frozen vegetables, bell peppers, eggplants, tomatoes, cucumbers, leafy greens. garlic and onions too

I have an option of making egg fried rice with chopped up bacon and added frozen vegetables one day, then blending the leftover vegetables with bell peppers and tomatoes to use as pasta sauce with chicken and spaghetti the next day, then branching out and making eggplant tofu stir fry with glass noodles, then using whatever eggplant tofu stir fry i had left as rice balls filling and making myself a quick vegetable salad on the side… And all those things are easy to make and don’t need much fussing around. 

Other options to consider would be potatoes (you can roast them with whatever, boil, fry, etc), buckwheat (my wife doesn’t like it otherwise I’d use it more often), kidney beans and chickpeas for your carbs*; fish and meat for your proteins (those are. a bit too expensive for me usually); carrots, cabbage, leeks etc. 

The list looks long, but, again, you just need to pick out a couple of things from each group and throw shit in a pan so to speak. And a lot of them are easily soup-able (boiling water chicken potatoes carrots rice? boom soup. etc), which is another easy base recipe to exploit.

Now to the matter of spices. Salt and pepper are obvious enough, but a good thing to look for are, especially if you are just getting into cooking, spice blends. Something something French Herbs™ something something Taco Seasoning™ something something Seven Spice™ something something Garam Masala™. There’s a lot of different ones, but they are, essentially, a formed flavor profile in themselves, so you don’t need to worry about mixing spices and herbs that might not go well together, and by paying attention to contents you can learn for yourself what individual seasonings are commonly used together.

Also, everyone, hold your judgement real quick and trust me with this, but ooh I always save leftover flavor packets from instant ramen and reuse them in other dishes. Egg fried rice just doesn’t taste right without suspicious red powder courtesy of shin ramen… It’s probably MSG my beloved or something…

While I’m at it, bouillon cubes are handy to have, you can use them for soups, crumble them up in other recipes. Adding one to the water you’re cooking rice in is a great hack at making it more flavourful.

In general, while I do actually have way too much spices (and keep buying more… very excited about my newly acquired dried tarragon…), the ones I’d advise to have for an average person would be:

Salt (ideally both coarse grain and fine grain, but fine grain only serves you just right)

black pepper (both in a mill/grinder and peppercorns), red pepper flakes

paprika, garlic powder, ginger powder

bay leaves, dried oregano, basil, thyme, dill, cinnamon, coriander, cardamon, cumin, turmeric, sumak....

I really got a bit carried away by the end, but. You don't actually need to buy all of them and at the same time, just start with whatever couple of things you'd need for whatever you are cooking and let your collection build up over time, since spices aren't something you need to buy often anyway 👍

Other things I think it’s nice to have in stock in your kitchen would be flour and baking powder, vinegar (distilled vinegar, rice vinegar… I like to have balsamic vinegar too but it’s so expensive it’s ridiculous ngl), soy sauce, cooking oil of your choice (I use sunflower oil, olive oil and sesame oil), panko or breadcrumbs, starch (i have potato starch, cornstarch and tapioka starch, I would suggest just getting cornstarch at first).

* going to clarify here that while beans are often brought up as a source of protein, most are rich in complex carbs, excluding edamame and green beans for example. And since I mostly often cook beans with meat, they check out my daily carbs in my head.

[roseeycreates-blog]

I made pesto pasta today since my mom requested it, and I also tried that trending cucumber salad from TikTok with sesame oil, honey and chili.

Then I got an idea for the Farmer AU: Farmer Lin is an amazing cook, and her farmers and neighbors are always sharing recipes with her. This time, she got a cucumber salad recipe from a restaurant owner who buys crops from her.

That night, Lin cooked up some pesto pasta and that cucumber salad. After tasting everything, she was happy with how it turned out. When Tenzin got home from the Air Temple (where he’d been teaching young acolytes about the Air Nation), Lin greeted him and told him dinner was ready. Tenzin quickly washed up, eager to see what his wife had made.

He asked about the dishes, and Lin told him about the cucumber salad. Curious, he tried it first and said, "Hmm, it's good—sweet and spicy. I like it." Lin couldn’t help but smile at his reaction.

Tenzin took another bite and said, “You know, this salad is kind of like us. You’re the cucumber, and I’m the sauce. We’re perfect together.”

Lin raised an eyebrow and replied, “So, you’re saying this delicious sauce is you, and I’m the bland vegetable?”

Tenzin quickly tried to backpedal, “That’s not what I meant! Cucumbers are good, and besides, cucumbers are green while the sauce is a mix of yellow and red. See? That’s our color.”

Lin looked at him skeptically. “Right…”

Tenzin continued, “and the sauce is sweet and spicy, just like us.”

Lin chuckled, “Oh, you’re not done yet, huh? Well, I can’t deny that you’ve added some sweetness to my life.”

“And you add spice to mine,” Tenzin whispered with a smirk, making Lin laugh.

“Well, if we’re comparing us to food, this pasta is like us too. I’m the leafy veggies, and you’re the walnuts.”

Tenzin looked at Lin, puzzled, before chuckling and playfully nudging her. “Oh, really? Why is that?”

“Because, like the veggies, I’m good for you and—”

“And?” Tenzin asked, leaning in.

“And walnuts because you’re nuts… my nutty man,” Lin added, trying not to laugh.

Tenzin grinned, shaking his head. “I guess I’ll take that as a compliment.”

Year 1 of Marriage.

[madamlaydebug]

{Things you can eat when cleansing}....

•List of Vegetables (Leafy Greens):

Bok Choy

Cabbage

Celery

Chard

Collards

Dandelion Greens

Kale

Lettuce (romaine, red leaf, green leaf, butter, etc.)

SpinachVegetables (Root Veggies):

Beets

Carrots

Daikon

Fennel

Jicama

Onions

Parsnips

Radish

Turnip

•Vegetables (Starchy):

Squash

Sweet Potato (don’t cook it!)

Zucchini

•Vegetables (Misc.):

Asparagus

Broccoli

Cauliflower

Okra

Peppers (bell peppers and hot peppers)

Radicchio

•List of Fruits (Sweet Category):

Banana

Date (unsulfured and free of preservatives)

Fig

Grapes

Jackfruit

Jujube

Papaya

Persimmon

SapoteFruits (Sub-Acid Category):

Acai Berry

Apple

Blackberry

Blueberry

Cherimoya

Cherry

Loquat

Lychee

Mango

Nectarine

Peach

Pear

Plum

Raspberries

•Fruits (Acidic):

Cherry Tomato

Cranberry

Guava

Grapefruit

Kiwi

Kumquat

Lemon

Lime

Orange

Pineapple

Pomegranate

Strawberry

Tangerine

Tomato

•Fruits (Melon):

Cantaloupe

Honeydew

Watermelon

•Fruits (Non-Sweet):

Bell Peppers

Cucumber

•Fruits (High Fat):

Avocado

Durian

•List of Raw Nuts:

Almond

Beech

Black Walnut

Brazil Nut

Butternut

Cashew

Chestnut

Chufa Nut

Filbert

Gingko Nut

Hazelnut

Kola Nut

Pecan

Pine Nut

Pistachio Nut

Tiger Nut

Walnut

•List of Raw Seeds:

Chia Seeds

Flaxseeds

Hemp Seeds

Poppy Seeds

Pumpkin Seeds

Sesame Seeds

Safflower Seeds

Sunflower Seeds

This list does not contain every fruit, vegetable, nut, and seed that exists in the world, but it does contain most of them. This shows you how many different things you can eat on the cleanse, and you can make so many different recipes with all of them!

¤Sources:

http://www.nourishinteractive.com/healthy-living/free-nutrition-articles/121-list-seeds-nuts

http://www.raw-foods-diet-center.com/list-of-vegetables.html

http://www.raw-foods-diet-center.com/list-of-fruits.html

[acti-veg]

Hello, I would like genuine advice because my situation is often seen as taboo by some vegans but I would still like to try my best in the position I'm in.

I have been a vegetarian for 3 years now and was planning to go vegan gradually, I often learned vegan recipes, went to vegan cafes and restaurants, participated in veganuary, followed vegan activists...etc

The problem is even while still eating eggs and dairy (as well as lots of red beans, chickpeas, lentils, tofu, leafy greens + vitamin C to help absorption) my iron levels keep plummeting. I have been trying to take iron supplements for a year now but never managed to stop being anemic. I also have to say my period is quite heavy which doesn't help much.

I'm now feeling so tired I'm considering going pescetarian for a while to see if I manage to get my iron levels back up this year. I feel very disappointed because I had planned to consume less animal products, not more but alas it looks like my body can't follow.

I would like to know if you have any advice to lower animal suffering both in my diet and in my day to day life while being pescetarian for health-related reasons ?

The trouble with fish is that it really isn’t very high in iron compared with the plant sources you’re eating now. Tuna is the one people often cite for iron, but even that is only about 1.6 grams per 100 grams, compared to say tofu which you’re already eating, which is 5.4 grams per 100 grams. The iron in fish is heme iron which may be easier to absorb, but with much less of it available it’s unlikely to raise your iron levels at the rate you need.

I think that your focus should really be on your health above everything else right now. Have you been to a nutritionist at this stage? That would be my immediate recommendation, infusing iron is an option for people with long-term anaemia and would get your iron up far quicker than eating fish would, and lower the risk of any health complications. You need to know if there is some sort of underlying absorption issue before you can know what you need to eat to deal with it.

Focus on getting yourself healthy again, don’t make any further dietary changes until you’ve seen a doctor and talked through options with a nutritionist. Only once you’ve got a handle on things and understand what is going on should you start thinking about any further dietary changes to shift towards veganism, and in the meantime you can still be vegan in every other aspect of your life.

[najia-cooks]

[ID: First image is bowl of collard greens with tomato and sliced jalepeño; second image shows several Ethiopian vegetable dishes on a piece of injera. End ID]

ጎመን / Gomen (Ethiopian collard greens)

This wot, or stew, consists of leafy greens that are cooked until tender with onion, garlic, ginger, tomato, and spices including korerima (Ethiopian false cardamom) and tikur azmud (nigella seeds). The result is a robust, flavorful side dish with an intensely aromatic finish.

Recipe under the cut!

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Ingredients:

12oz (340g) collard greens, kale, or other bitter greens, washed

1/4 cup avocado or sunflower oil, or other neutral oil

1 red onion, chopped or grated

2 cloves garlic, chopped

1 1/2 tsp minced ginger

1 tomato, minced

1 tsp cumin seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

1/2 tsp Ethiopian false cardamom (korerima / ኮረሪማ; Aframomum melegueta), toasted and ground

1 tsp nigella seeds (tikur azmud / ጥቁር አዝሙድ; Nigella sativa), toasted and ground

1 jalapeño, sliced

Salt to taste (about 3/4 tsp table salt)

Mitmita (ሚጥሚጣ), to taste (see notes at end)

For more information on Ethiopian herbs and spices, including suggested substitutions, see the notes at the end of my berbere recipe.

Some recipes include niter kibbeh (ንጥር ቅቤ) in Ethiopian vegetable dishes such as gomen; this isn't typical, but you may add a teaspoon or so at the end of the cooking time if you have some lying around!

Instructions:

1. If using collard greens, discard any yellow leaves. Bend the end of each stem backwards and peel away the string that emerges. If the stems are stiff, remove them; if they are tender, they may be minced and included in the dish. Dice greens (finer than I did in the picture!).

2. Heat onion, tomato, about a third of the garlic, and a pinch of salt in a dry pot on medium heat. Continue to cook, stirring and scraping the bottom of the pot often, until tomato is softened and onion is translucent.

Beginning the cooking process without oil is traditional in Ethiopia, but if you’re worried that they may stick, you may heat a little oil in the pot before adding the onion, tomato, and garlic.

3. Add oil and sauté, stirring occasionally, for about 10 minutes, until mixture is very soft and homogenous. Lower heat it ncessary.

4. Add ginger and another third of the garlic and sauté for about 30 seconds, until no longer raw-smelling.

5. Add ground spices and a couple tablespoons of water. Heat until simmering and add chopped greens.

6. Cover and cook, stirring occasionally, until tender (about 20-30 minutes).

7. Add salt to taste, jalepeño, and the remainder of the garlic and cook for another couple minutes.

Serve warm as a side with injera, misir wat, doro wat, etc.

For the mitmita:

Mitmita is a spicy seasoning mix that may be included in Ethiopian dishes, or served at the table as a condiment. Preparations differ, but recipes usually include chili, korerima, and cloves, and may also include cumin, green cardamom, allspice, black pepper, cinnamon, or garlic powder.

Ingredients:

20 dried bird's-eye chili peppers (piri piri)

2 Tbsp cumin seeds (optional)

1 Tbsp korerima seeds

1 Tbsp green cardamom pods (optional)

2 tsp whole cloves

1-inch piece Ceylon cinnamon (optional)

Bags of bird's-eye chili peppers can be purchased at a halal grocery store, where they will likely be a product of India or Thailand; they may not be labelled "bird's-eye," but look for the small size and curved shape.

Instructions:

Toast spices one at a time in a small dry skillet on medium heat until fragrant. Allow to cool completely and then grind in a spice mill or using a mortar and pestle. Store in an airtight jar in a cool, dry place.

[butts-bouncing-on-the-beltway]

I'm feeling exhausted and fragile today so I'm going to make a vegan wild rice soup with some flaxseed crackers, and since I feel the need to yell into the void, yall are getting a recipe about it.

Flaxseed Crackers (vegetarian, gluten-free, dairy-free, vegan)

Ingredients:

¼ Ground flaxseed meal

1-2 tablespoons Cracked peppercorn oil (cracked peppercorns that have been kept in olive oil for at least 24hrs)

1 cup Whole flax and sesame (or preferred/available) seeds

Aqua faba from 2 cans (liquid from canned chickpeas)

Sundried tomatos, minced/blended

Herbs and spices to taste (in my case, salt, toasted cumin seed, caraway seed, dill seed, fresh rosemary, a dried allium mix, and baby pigweed leaves)

Recipe:

Good news, this is the least labor intensive recipe you'll ever make as long as you have some kind of blender (even those shitty little 1serving smoothie blenders) and any convection oven (counter or whole appliance), but you could probably pull it off on a hotplate and pan if needed.

Preheat a convection oven to 350°F (if using a toaster oven, set to medium-high, if cooking in a pan, use 300°F or medium or 4-5 on the dial)

Crack open your canned chickpeas (if you don't have a Thing you're doing with them, you can just dump it in chickpeas and all, but I'm also making soup) and pour the liquid into your blender. Add no more than a cup of sundried tomatoes (i get them in 1lb vavuum sealed plastic bags and just gradually use em up lmao, but if you grow or have tomatoes you can make your own, or substitute with tomato paste and a little veggie bouillon - this is esp useful if you lack a blender), and blend until chopped or paste as you prefer.

In a container, mix the blended ingredients with your peppercorn oil, flaxseed meal, and whole seeds into a fun and gross lump of seed paste. Smash that bad boy onto a solid, flat surface (things like wax paper or tinfoil are a big help, but you can also use ziplock bags to smash out your cracker forms by putting a small amount inside, sealing without any air, and smoothing into a flat layer) and roll/smoosh it out.

Go ahead and lay your seed paste sheet on it's baking surface (tinfoil in a toaster, oven rack/cookie sheet, whatever) and cook for 15-20 min or until you can crack em apart real snappy like. Check on them at the 10 and 15min mark to confirm your cook time time.

Once cooked, let them cool, and then have fun shattering and crunching your sheets up into wretched little crackers.

If you're me, dump them into soup or hummus or something else savory

Creamy wild rice soup (vegetarian, vegan, dairy-free, gluten free)

Ingredients:

3 cups Chickpeas (2 cans)

2 tablespoons Tahini sauce

½ cup cracked peppercorn oil x2

¼ cup veggie bouillon

2 large onions (I use yellow and red, but it's up to you)

1 whole bulb of garlic (peeled/depapered)

2 cups garden greens (in my case, young pigweed leaves, beet leaves, parsley, and turnip greens, but you can use and leafy green you like)

1 cup wild rice

1 cup of your preferred soft bean (I like white beans like navy or cranberry, but I've had good luck with large pink beans in the past too)

Herbs and spices to taste (I'll be using fennel seed, cumin seed, caraway seed, cardamom, chili flakes, nasturtium seed, and sesame seeds)

8-10 cups boiling water

Recipe

This is a great one pot soup if you have a blender, and fairly low intensity, but you'll need a decent blender to get it creamy. The good news is that the unblended non-crey version is still delicious! So if you don't want to (or can't) worry about using a blender, you don't have to! That makes it useful for cooking up all in one big bowl in the microwave, all in one large pot on the stovetop/hotplate, or in a large oven safe crockpot, whichever works best for you.

Peel and quarter your onions, and peel your garlic cloves, then toss them all along with your spices (save any dried or fresh herbs for the next stage) into the cooking container with ½ cup oil x1. I'll be making mine in an oven safe crock, so see alterations/substitutions below.

Preheat your oven to 350°F, and let your oil, allium, and spice mix (covered) heat to temp along with the oven, then roast for 5-10min or until aromatic before removing your crockpot and keeping the oven at temp.

Add your chickpeas, bouillon, your other half cup of oil, water, beans, no less than ½ tablespoon salt, tahini, and greens/herbs to the crock at this point. If you plan to make creamy soup, DO NOT ADD the wild rice now. If you aren't worrying about that, go right ahead and add the rice now so you'll have less cook time. Return to the oven and let roast uncovered for 90-120 minutes.

If you're not worrying about that, congratulations! Your soup is just done now.

If you are making creamy soup, remove when beans are tender, blend until smooth (add more oil as necessary for consistency), and then add the wild rice and return to the oven for another 45-60min. Then your soup is done!

Go forth and consume lots of nutrition in a package that doesn't suck.