What Is It? Candy-Stripes and a Footlong!

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Hmm…tentaclesΒ  Eek!

Check this out!

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AND NO, not a footlong sandwich πŸ˜› Keep reading …

Candy-striped gorgeous, Chioggia beets are just as delicious, if not better than red. I think they are milder than the deep red beets, with a less “beety” flavor; but some people say they taste the same. (I’m referring to tasting these raw.) These reminded me of the elusive watermelon radishes! O’ Where For Art, Thou? 😦

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I also like to pick up the golden and orange varieties when they are available to take advantage of the varying nutrients the colors supply me. Variety, variety! πŸ™‚

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Uh, Just beautiful!

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I really don’t care for cooked beets, though I don’t think they taste bad at all. I used to love pickled beets served with Middle Eastern sandwiches pre-Vegan days; I’m sure those were somewhat cooked in the pickling process…not sure.

Most cooks know the way food is cut can make a difference in flavor. It’s not just for looks, though seeing can be part of eating, too. Look how pretty some beets and radishes can be:

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Back to the chioggias…

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They look almost just like dark red beets; but have a slightly pinkish hue that betrays a clue…

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To their beautiful insides!

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Sorta zebra-ish…

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Mmmm…these shall romp joyfully in my SALAD (always the main dish!)

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Okay, so where’s the footlong?

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Eek! This monster barely fit in my fridge. Yep, summa zucchini has arrived, whoo hoo! My preference for dressings and my raw pasta. Another reason to thank the fabulous local farmers πŸ˜‰

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Makes the best …

Zucchini Noodles/Pasta, Yellow Summer Squash

Or get fancy with the spiralizer πŸ˜‰

Farmers’ markets are jumpin’! Get to them…NOW! πŸ˜‰


What Is It? And, Why You, TOO Should Street-Walk Hollywood & Sunset

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I LOVE L.A. Yes, I do. Say what you will about it — and you will be oh-so right — but living in Southern Cali is like no other for the stunning variety of food one can obtain and locally, reducing your chances of contributing to human exploitation (which is ALL around us). Yes, the Farmers of L.A. are awesome, friendly, and generous.

I often mention that I am “Sooooooo lucky!” and, wow, even I marvel sometimes at my good fortune! To have such excellent food at my leisure…it should be this way for every living being on this planet.

Whether you live in L.A. or are visiting, check out a few — at least — of the some of the best So. California has to offer. If you happen to be cruisin’ down Sunset, step on over to the Sunday morning festival that is (just one of) the Hollywood Farmer’s Market(s).

Okay, SO…What is it? πŸ™‚

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Mm, awful purty!

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Little fuzzy, aye? πŸ™‚

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Any ideas yet?

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Ah, hangs out with some friends…on a vine…

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C’mon, you green thumbers out there! Ever grown these in yer garden?

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Okay, let’s crack ‘er open…

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She breaches!

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Okay, NO, it’s not my brain…

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Though, I bet mine is greeeeeeeeeeeeeeen!Β Β  alien

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Oh, wait…ANOTHER shell??

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Okay, totally nude, you HAVE to know, now…No? πŸ˜‰

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Yes, Yes!!!

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You got it! Fresh, raw incredibly DELICIOUS Garbanzo Beans!! banana-banjo

Got’em at the farmers’ market! Still on the vines WOW! Forget the Lakers‘ slam dunk — this is a SCORE!!!!grn-wink

Here is a pod holding 2 little ‘peas:

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This one was interesting; it had one that was drying out already!

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I was kind of expecting it to be more flavorful, more savory; but, instead it had very little flavor at all. What a shame πŸ™‚

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Still purty, tho πŸ˜‰

Where I first learned that they even existed was at a Whole Foods in the refrigerated section, several years ago. I fell in LOVE with them! I recall trying to convince my fellow raw-foodie enthusiasts at the time they existed, but was met with a lot of dismissive resistance! Hmph. Okay, so more for me, Nyahh πŸ˜› Since that first time, I’ve not found them as often as I’d like; especially since I eat mostly raw. Now they are becoming more known as the blogosphere indicates!

Back to my Sunday …

So as the sun was waning, I took my bag O’ magic beans, and out to the patio…

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for some chick pea pickin.’

~~~ Ahh, yes, just like back in the old country, I do recall ~~~

Just kidding, lol Beans_Peas_pod

So we talked and picked…

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Rambled with hands busy…

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and picked….

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and reminisced some more…

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and the bowl was filling up nicely…

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…till my bowl runneth over…

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…almost πŸ˜‰ And while I cannot claim any “old country,” to my memoirs, relaxing, sharing, and picking over fresh legumes is quite enjoyable, and I now know why it’s so customary in some cultures to engage in such activity πŸ™‚ What a wonderful Sunday afternoon!

That evening, as every, I feasted! We feasted on fresh chick peas, fresh, first-of-season’s-sweet tomatoes (OH LORD, watch out!! I’ll be consuming loads of these cherry-sweet tomatoes through October!)


a few other simple foods (I won’t bore you further with the details πŸ™‚ ), all fresh from the farmers’ market.

And All was well with the world. πŸ™‚

~ *** ~

Speaking of the advantages of living in California, I have also the good fortune to have lived in various neighborhoods around Los Angeles, all rich with different ethnicities; ways; and customs. Flourishing and bringing life, culture, and wonderful experiences to us natives, they have contributed so much to Us All πŸ™‚ One such neighborhood had various Peoples from the region of the Middle East — O, the food! The markets! The colors! I recall running past many a group of two or more elderly women, dressed in traditional clothes, obviously brand new to this country, speaking and laughing in their native tongues. Along side them, large, old wooden buckets filled with some vegetable or other… They shelled and trimmed as they socialized, right there in their front yards;Β  no doubt a custom.

SO, my bowl full…

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…my heart and soul too :D, and I am grateful — and…

Sooooooooooooooo lucky!!! πŸ˜€

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So you can’t get these locally, you say? 😦  Well…

I am so excited to see these *FINALLY* catching on. Trader Joe’s had/has them every-so-often, shelled, in frozen bags, then — pOOf! Gone! One of things about TJ’s I don’t like 😑

There is a brand which is making itself more available around the U.S., “CaliFresh.” You can see they are in several chain markets — click here for those — so, “Yay” for that!! Even though not organic, you may want to give them a try. These are also available in Mexican markets, again, not organic, but why not try some? OR, heck, if you’re into gardening, how about trying to grow your own?! I’d love to. I’ve grown green peas and I can only hope fresh garbanzos would be so ridiculously easy! Those peas, by the way, were the BEST EVER, as I imagine your own,Β  home-grown foods are πŸ˜‰

A-a (34)I found fresh to freeze well too. Some may prefer a quick steam, unless one is accustomed to the taste of, say, raw peas — then the raw chickpeas would be quite enjoyable. Either way, it can hardly be argued that these are not the freshest chickpeas you have ever eaten! They are, to my delight, Greeeeeeeeeeeeen πŸ™‚ And a gorgeous green!

If you can find these at a farmer’s market, grab ’em. The worst that can happen is that you end up blending them into a green smoothie — now how’s that for tipping the odds? But trust me —Β  You will love these whether steamed or raw. Bean salad anyone?

A-a (47)The flavor, by the way, is much milder than any other raw legume. It has a nuttiness to it which is faintly reminscent of the dried cooked you know so well; however, this is just straight out unique tasting — highly enjoyable. Can you tell I like ’em? That familiar “raw” taste is also not dominant like so many raw peas and beans; these are softer than you will probably be expecting. Loads of flavor; no spicing required.

To cook these are also quite enjoyable, as it takes mere minutes to simply steam — Yep, minutes! And so delectable. Much like fava beans — another utterly delicious bean fresh, look for them and GET SOME — the quick cooking is a nice change. I have always loved my summer bean salads with fresh favas. DElicious, I promise you!

A_ (32)These green chick peas can be eaten and served just like you would edamame — either in their pods, or shelled — depending how you find them. I prefer in their pods, but shelled are great too. Just steam them or you can drop them in boiling water for a few minutes, if you like. No salt needed, these are delish on their own; however, spicing them, of course, gives you much more variety and you can prepare delectable little delights with the simplicity and ease of marinating in various spice blends.

Seriously, I’ll say it again: I don’t know anyone who eats better than I do _lol.Β  And you can feel that way too! πŸ˜€ The changing of the tastebuds is one of the more dramatic results from eating healthfully and abstaining from salt, and chemically-flavored and processed “stuff” often labeled as “food.” I’ve never eaten better in my life, not only nutritionally but also taste-wise.

I mentioned this before also: When you are willing to give up the foods you (think you) love, crave, “can’t do without forever,” you GAIN so much more! πŸ˜€ I promise!

Okay, I’m storing up:Garbanzos_Fresh_in-pods

I’m loading up on these babies to take me through the off season —Β  into the fridge, and into the freezer, sealed extra well for long storage. πŸ˜€

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So look for these! It’s that time of the year — Right Now! Go get some! Eat simply. No need for complicated meals! Try them in recipes or plain — Mmmmm, fresh chick peas! Give ’em a try!


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How I get My Purple On…

But first! A “What Is It?” Segment πŸ˜€

Here we goooo…

Eeoow! Scales



Hm, a long fella…


Ohhh…but? No. Yes. Well…the colo —


Ah HA!


Yes, yes!




Purple Asparagas! And, yes, that is theΒ  real color! I was lucky enough to get 3 bunches of these — hands down, the most delicious asparagus I have ever tasted. I don’t know why, perhaps since it’s been so long –since I’ve had them. My first time having purple; it won’t be my last…I hope πŸ˜€Β Β  They were thicker, which is unfairly rumored, that they are inferior to thin. Not true! Flavor is all that matters. I’ve had equally delicious asparagus thick and thin. Freshness is really the key. No matter how well stored, you simply must eat them as quickly as possible. As for the above, I can only imagine they were fresh out of the ground because the flavor was fabulous.

Since I shopped with my eyes, I had 3 bunches which I could not finish at once — and who’d not want to savor these over a few days? I stored them like I usually do asparagas, with their tootsies in water, not too far up their gorgeous gams :). I put a bag over it and hoped for the best. Luckily, no loss of flavor was detectable over the next two days — Excellent :D.Β  I imagine it was primarily the freshness of the asparagus to begin with, then the proper storing.


I eat asparagus raw, mostly, chopped up in my salads. Cooking away that gorgeous color and (some) nutrients just makes my head hurt πŸ™‚Β  And, of course freezing is out of the question, unless I wanted to add them to a dip at some point.


Best freezing method for asparagus, by the way, is to blanch first. That is the best shot you have at keeping somewhat of a texture other than soggy — or, eooww, slimy. No. No, asparagus should be eaten fresh and raw, I declare!

Next up…



The purple orbs have landed!



Probably pretty obvious by now…



Yep, purple kohlrabi!

I learned something new last week when I found these: Springtime kohlrabi (very fresh) has a thinner skin that’s edible! Most of the time, it’s best to peel the (very) fibrous outer skin. It’s like that very tough part of broccoli stalks; you have to cut some off to get to the soft part inside. But these fresh, thinner skinned ‘rabis are Sooo good! It is definitely fibrous, though, and oh-so filling. I don’t mind getting that extra purple in me.

Slice through a bulb and it’s light-fleshed:



I love how there is always green somewhere in colored foods πŸ˜€ ‘Tis the source of all that is good πŸ˜€

Here is the butt end which was actually too fibrous, so I had to cut it. You can see the fibrous part still underneath..


Kohlrabi should be sweet and somewhat juicy. It’s most like jicama. If it’s not sweetish, it’s not a really good kohlrabi so don’t totally give up on them! Find a good one and you’ll love them! They can be as sweet as or more than beets, but less heavy, less syrupy than beets and carrots. Beets and carrots are more like a nectar type juice (to me). Kohlrabi is more crispy, clean, and light and refreshing. So great for cool Spring and Summer meals. It goes fantastic in cooked/raw savory or sweet dishes, too. I love it in bean salads and slaws. It’s cruciferous, so you’re getting loads of goodies, plus with the purple, you’re getting those Anthocyanidins!

I like to chop into matchsticks and add to my salads


I love being able to eat the skin!

And best of all is being able to eat the cruciferous leaves of kohlrabi!


Mmm…blackberries. They star regularly (well, when available) in my Green Juicie Green smoothies and are featured in my cultured veggies too!


Purple Cabbage, I eat every day. It’s so sweet and crunchy


Even radishes come in purple…They seem to be less “hot” to me…


I have alsoΒ  been getting lots of royal goodness from cauliflower lately (an older pic)


Blueberries seem to taste best around this time, at least here πŸ™‚



Purple Mustards, nice and spicy…



Purple Curly Kale!



Other Purpley Stuff:

So far, no purple carrots :D. Would love to try those.

Purple Bells are pretty πŸ™‚ Geez, almost black!

Oh, and tomatoes too! Oh I must resist launching into tomato porn! Oh, how I love thee, to-mah-toes!

Oh, I did use purple potatoes back when I ate them. They didn’t taste any different…thought that was my old taste buds. Not sure how they’d taste now πŸ™‚ Check out the gorgeous color variety of potatoes!Until recently I thought “blue” and “purple” potatoes were the same.

I do like purple corn, but haven’t been incorporating it into my dietΒ  in any consistent way…need to look into using it more πŸ™‚

Eggplant, of course, has a great purple color; and their are varieties with various sizes and shades of purple. Kenny explains πŸ™‚

Plums! A great summer stone fruit. These also come in a variety of colors. I can’t say which is sweetest…I’ve had super-sweet ones of all colors. I do think maybe it just depends on how ripe it was at the time of cutting ??

Grapes! I used to grow them. Love green and red grapes, but wow, the purple concords are crazy tasty. I don’t see them often, but grab ’em when I do! The sweeter ones seem to be champagne grapes; I find the white Muscat grapes I’ve purchased at the farmers market here to be the sweetest I’ve ever tasted. I see black grapes sometimes and can’t resist that alluring silky ebony glow!

Purple Onions or Red Onions – I saw these on a list ofΒ  “purple foods” once; though I’m not sure if it belongs there or with “red foods.” I do have these often and like them especiallyΒ  in my salads when not too harsh, that is πŸ™‚

Purple Peas!

Purple Beans too. These I’ve had. They taste like regular green beans πŸ™‚

And, probably the Food of gods…FIGS! Oh, the ecstasy … oh, the divine taste — no, the experience — of the perfect fig…Drooling doesn’t quite do it justice :D.

How remiss can I be, having no pictures of figs! Well, all I do have is an old picture of sushi for fruitarians πŸ˜‰ (Yes, I was a fruitarian at one time too!)


I’m waiting for a purple apple to make its debut; I imagine it to be very rich, but not sickeningly sweet. Maybe thick and syrupy πŸ™‚

Not sure if this qualifies…the beautiful watermelon radish which has eluded me for too long now! It is the most delicious radish I’ve ever tasted. I hope to see it again one day…

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~ *** ~

So what other purple foods are there? I’m sure I’m forgetting some! How do you get your purple on? πŸ˜‰

Pick up some fresh asparagus while they’re at their peak — and whatever other purple goodies you find — that’s now, by the way. Green is still king; but try some purple fruits and veggies and add to your rainbow!

*Click pic* for my Somethin’ Good Asparagus stream πŸ˜‰ _ Photobucket discontinued this service 😦 So my stream was deleted.


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Kumquat Mania…


Herbal Tea with Ginger and Kumquat “Ice Cubes”

A hint of Summer: An early Spring iced tea I enjoyed recently in this gorgeous Southern Cali weather contained herbal tea with a zing of ginger. The kumquats were frozen and used as ice cubes for chilling, as well as lightly flavoring with the oils from its sweet rind. Slicing them works well, just like all citrus; You can enjoy most any frozen fruit as ice cubes — I especially like to use frozen berries this way. They flavor, beautify, and some sweeten; but with the advantage of being edible instead of simply melting ;). The kumquats, by the way, are also eaten whole — yep, skin and all. The only type of citrus which offers you this benefit — Nice and chewy πŸ˜€ It is actually the skin that is sweet! Just watch out for seeds πŸ˜‰


Kumquats are one of the fruits that remind me of my childhood. But it’s different from the others in that I don’t recall eating these at all! There is something familiar, reminiscent…I don’t know, the fragrance brings back summer days in cut-off shorts and tees running around the neighborhood; fending off dragon flies; honeysuckle blossoms; sprinklers andΒ  jumping in and out of our neighbor’s pool (with our dog, of course) :D. There’s something in the very unique flavor of kumquats, too…can’t figure it out πŸ™‚

I used to confuse them with loquats, which are also delicious — that is, if you get a good one! If it’s from an uncared for tree, they are sour and awful; but a sweet one? Ooh, nice! There are loquat trees all over Southern Californian backyards πŸ™‚

As I mentioned, unlike most other citrus one of the coolest things is that you eat the whole thing (the cousin of the kumquat, the calamondin can also be eaten whole). With a sweet outside and the inside, tart, you get a delightful sweet and tart — not sour or bitter — flavor unlike any other. Very interesting taste and sensation — they are sweet, unique, and citrusy. Great summer treats. Pop them into your mouth to cool off. Grapes are another fruit great for freezing like this; little pops of instant sorbet πŸ˜‰


If you do want to peel, it’s definitely a bit of work, but can be done. If you do not do it over a receptacle of some kind, you’ll really regret it; you’ll lose a lot of the juice. There are several pesky little seeds to be dealt with — be gentle πŸ˜‰



If you slice them in half the inside actually pops out cleanly…



I’ve been having them in my Green Juicie Green Smoothies lately, and they add their unique flavor with only a few added. What a refreshing change. πŸ™‚


I read about Meiwa Kumquats —

MEIWA KUMQUAT Beautiful quarter-sized, bright orange fruit cover a lush, small tree… Meiwa is a very different type kumquat… It’s larger and sweeter and has a more tender rind. It is the most preferred fresh-eating kumquat.

and tried looking for them to no avail. A friend saw some at his local farmers market and brought me some. Unfortunately, they were not Meiwa 😦 I guess the farmer wasn’t so honest; these command a higher price.

Meiwa are round and very sweet; these were the same as the above kumquats, which I assume are the Nagami Kumquats, which are 90% of the kumquats in California.


Still awful purty, though :D.

With my, now excess, amount of kumquats, I just washed them …


and stored in bags in the freezer. Lotsa kumquat yumminess this Summer πŸ™‚ Ooh, kumquat icecream and sorbet πŸ˜€

I never tried kumquatΒ  marmalade; though it may be something to try ETLized some day :). Should be easy enough. They contain a lot of pectin in their seeds; but I don’t think I’d cook it. Cooking fruit makes me cringe haha. A raw version should work, especially with the rind being so sweet already, it wouldn’t need to be cooked to cut the bitterness, nor sugar, for that matter. Sounds like a winner project to me ;).

Since I don’t cook and bake, I could use fresh kumquats in my salads; in dressings; relishes, and salsas (would be great for cranberry sauce); add to ptisans; my Green Juicie Green Smoothies;Β  and, yes, I even added them to my latest batch of cultured veggies!Β  Here are a couple…




I’m excited to try these. I used a piece of orange rind in previous batches, and the hint of flavor was delicious. These, containing the whole fruits (sliced, sans the seeds) are sure to be an experience! Can hardly wait πŸ˜€

Not too shabby a nutritional profile for these “little gold gems of the citrus family.” There is even an entire festival dedicated to ‘Quats in Florida. Gee I wish I coulda been a “Mz. Kumquat” contenda πŸ˜‰

I was surprised to learn there are so many varieties! I’m particularly anticipating that lemonkquat! A cross with a Meyer lemon…Mmmmmm πŸ˜€

I still hope to try the Meiwa; and I’m also curious about the Nordmann variety which is seedless! That would be even nicer πŸ™‚ I will most likely have to order those.

And of course,yummy kumquatade too πŸ™‚

Here is a cute little vid on how to eat a kumquat. Notice the instruction to chew-chew-chew πŸ˜€

How to Eat a Kumquat


Kumquats! Try some πŸ˜€


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Spring In January…

Well, almost πŸ˜€

I totally scored! Take a look: Kinda funky; Can you guess what it is?

No, not an alien… πŸ˜‰

*Not sure yet?


*Okay, how about now?


So yummy. They are Jerusalem Artichokes, aka, Sunchokes

Strange looking little fellers, but yummy. You don’t have to peel them, the skin is very thin; but they do need a scrubbing. And much like potatoes, the dark coloring isn’t necessarily indicative of dirt. It is just stained, I guess; or that’s its color πŸ™‚ . They are white insided and very crisp, crunchy and juicy. Tasty and sweet, very much like, and a good substitute for, fresh Chinese water chestnuts, those crunchy white rounds often in stirfries. They are also very filling. They can be cooked or eaten raw. Another good sub for any of these would be jicama, which is a Latin version sub.Β  AND another similar…

Wow, I’m sooo lucky!


Greens and…take a look at them gams!


Yep, kohlrabi πŸ™‚ Love this stuff; another one of my faves for my salads. Super healthy cancer fighting cruciferous, these are and should be sweet. They, like most bulbs, tubers, and roots are best bought with their greens attached so you can tell how fresh they are! Those greens make excellent Green Juicie Green Smoothies πŸ˜€ These appear just in time too. I’m getting ready for another round of cultured veggie making. Soon as my broccoli sprouts are done, I’ll be dedicating a few hours to making a mother lode :). Then, come Spring — O, I cannot wait to get back to the Farmers’ Markets! This little taste of Spring has me itching for all the goodies to come.

Wow, just felt a California earthquake! It’s 7:51 pm. Pretty strong and wavy aftershocks. Hmmm. I’ve actually been feeling small ones for a couple days, but I thought them my imagination. Time to check the news.

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Green Juice, Foam, Spinach Butter, and Purslane Video…

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I’ve been meaning to post about this for months! It’s about how my juicer juices the softer greens. I posted about my great juicer and how it produces pure, clear juice, even with the most soft leaves. Here is an example of the power of the Super Angel Juice Extractor: When I juice baby leaves of spinach, it actually creams it. It’s spinach butter!Photobucket - Video and Image Hosting

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The amazing thing is there is no pulp in that — none. Zero. Zip. Nada. At first, I was peeved when I saw these chunks! I was about to go off on the Angel folks; however, I quickly realized this is simply the way it works — it’s merely the texture. The Angel has only one function for all jobs. It is a very (very) tight mesh; so nothin’ gets past it. This buttering seems to happen with the soft leaves only; the hardier leaves are clear juice (with some foam, of course — more on foam below). I strained this stuff in a tight-mesh jersey cloth and there was not a speck on it — completely clean! A thorough jucing, indeedy.Β  No matter what goes in, pure juice comes out! Hmmm…spinach butter…the possibilities…
Like, say… avocado-spinach ice cream?Β  πŸ˜‰

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I alsoΒ  wrote about the first purslane of the season; I was quite excited as purslane (a.k.a. verdolaga and “a weed”!) is very nutritious (see links ^ ). I also have learned from reading about it, that the stems are extremely nutritious, as well. Normally, I would have made the effort to simply pull off the leaves; but now, I strip the leaves and get their stems too. I do not juice the stalks (or thicker stems) though; I’m referring to the small stems which attach the little leaves to the stalk πŸ™‚ . I tried to grow some myself; however, for some reason, it didn’t grow 😦 .

But look what I found at the Farmer’s market on a lovely California summer evening — A gorgeous, quite large, bunch of fresh Purslane:

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Now, since we’re on the topic of juicing and textures, you will find this very interesting — try juicing purslane! It’s a viscousy, mucilaginous green (think okra, aloe vera, etc.) — very hard to juice! Here is the Angel working hard on the job:

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Yep, see the thick goopiness?!! It’s like that thick goop you get from blending flaxseeds for flax “eggs.” Best way to deal with it (if your juicer can even handle it!) is to juice your purslane first, then follow it with hardier, stemmier greens, such as collards, kale, and parsley. Those will clean out the goop and get all that sticky purslane “sludge” from the juicer gears. Saves you clean up AND, of course, you get all that you should from the purslane, wasting none of it! πŸ™‚ . You can also alternate — purslane, kale, purslane, kale/collard, purslane, etc; butin my Angel anyway — it works better the former: If you alternate, you will lose too much purslane goop because too much will remain stuck on the juicer gears, you see πŸ˜‰ . The same clear juice resulted as above with the spinach, by the way πŸ™‚ .

* :^) *


Want to see it in video? Watch it here! (Note: The sound of the juicer is loud because I have the camera right up against the machine; as well, the stress sound it is making is because it is working very hard on that purslane. It otherwise makes a steady (lower) humming sound):

* video removed*

* :^) *



************* GREEN-JUICE FOAM***********



Okay, now that we’ve tackled the buttery, chunky spinach and gloopidy glop of purslane, let us discuss the issue of juice foam, shall we? πŸ˜€

So, what to do with it? Well, I’m assuming most just drink it. I used to; but I find it to harbor the most bitterish-ness of green juices (not so bad in smoothies) — reminds me of skimming the “scum,” as my Mom used to call it, from soups or beans.

One issue with foam is that it contributes to gas and bloating and some interesting belching πŸ˜€ . No-o-o-o-ot sa-good, eh? But, if one likes it, there’s nothing wrong with it — somewhat like a whole-foodie’s answer to cappuccino Photobucket - Video and Image Hosting .

Anyway, straining helps, but what I found to work better is a fat separator (a.k.a gravy separator)!! Yep, break out that baby, you CAN use it again πŸ™‚ .

I find some greens to produce more foam than others. The type of juicer matters to degree only; as far as I know, all juicers produce some foam. The Angel is the better of those I’ve tried; however, I still get some. Then, if you’re blending the juice, you’re whipping in even more air into it. So this can cause a lot of undesirable air in the tummy,you can imagine.

So here is the best solution I’ve found so far (if you have any strategies of your own, feel free to comment!): The the glass Catamount Bennington Gravy Separator, purchased at William Sonoma:

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Top product. Besides separating, another great thing about it is you can always use it as a nice measuring cup, right? No waste. And to make this even more irresistible, it’s made of borosilicate glass; it’s microwave safe, dishwasher safe; oven-safe and — get this —Β  STOVE-TOP safe! Is that incredible or what? I am surprised by the stove-top safety; but that’s what the box reads…Okay, I’m skeptical, to be honest… I will have to try it one day. Who knows what stove-top safety means, anyway? Hmmm…I believe the oven-safety claim because boroscillate glass is well-known for that; will see about the stove-top! It is not “unbreakable.”

Okay, so I figure if it can separate fats, why not foam?!

Check it out: Some fresh-squeezed leafy greens juice and the separator with screen:

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I poured in the juice…

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Lotsa foamy-foam-foam…

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Let ‘er drip!

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Tilt and shake, gently to …

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…get every last drop πŸ˜‰ …

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Not bad …

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Now pouring…wow look at that GORGEOUS PURE GREEEEEEEEEEN_nessssssss!

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Pure, and CLEAR…

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What’s left….

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Only because I (greedily) let it go a bit too much at the end did I get this tiny bit of foam…

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I could have avoided even that little bit had I had a bit more control at the end ;^) Otherwise, expect it to be as clear as the above shots of the pure juice. It’s the same when separating fat — you will get some of the fat in if you don’t watch it carefully enough. But…


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Eden in a glass! Photobucket - Video and Image Hosting


An internet friend of mine, June, recently reminded me of watermelon rind juice! Very refreshing; so summer’s the perfect time, right? Right πŸ˜€ .In a recipe known, net-wide, called, The Niagara Falls Cleanser,Β  The Freedom You folks claim (as I’ve read elsewhere) that…

“Watermelon rind has chlorophyll, vitamin A, protein, potassium, zinc, iodine, nucleic acids and enzymes which aid digestion. Ninety-five percent of the nutritional content in watermelon is in the rind.”

Wow, 95% ??!! I don’t know if that’s fact, but it sure sounds good πŸ˜€ . Imagine — I’ve (We’ve) been throwing out ALL the nutrients and downing the sugar! Yikes. Makes it seem like eating a processed food, doesn’t it?! Cr_A-zy. :^)

Of course the flesh of the watermelon juiced has many nice benefits aside from great taste πŸ˜‰

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Makes a nice green juice :). A very good juice for “cleansing,” if you want to see it that way.

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I like to add pure watermelon rind juice to my Green Juicie Green Smoothies; but during the summer, it makes a nice refreshing drink on it’s own with a little help from some citrus, stevia, and/or ginger.

To conclude, I leave you with a look at a recent GJGS — little bit of foam included with the blending of whole leafies πŸ˜‰

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Mmmm…Now, what could be better? ;^)


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Sample Salad

Here are some pictures of what veggies go into my salad — be aware this is only a sample. Not included are tomatoes, mushrooms, sprouts, dressing, and greens!, or any other of the sides I have regularly, like olives, avocado, and vegetable ‘chips’!! So, an Eat To Live “salad” ain’t your Mama’s salad!

Okay, feast on these :^)

Some of the veggies that go into my salads…

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*Click the small pictures for a larger, closeup image*

Some GORGEOUS Watermelon Radishes! Sooo sweet and very tasty. My favorite of all ravishing radishes…

There they are — some of my salad mixtures in progress :D.
Maybe I’ll post a full one some day. It’s just when I make them, they are never anywhere near ready for their closeup πŸ˜€

Large row smiles

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