mustard greens

Dr. Todd’s Greens Steam Sauté

1 bunch lacinato kale  
¼ bunch red kale
¼ bunch green kale
½ bunch rainbow chard
½ bunch mustard greens
¼ small purple cabbage
½ medium red beet
1 medium Spanish black radish
4 cloves garlic
1 thumb sized piece of ginger (grated)
2 tbsp olive oil
1 ½ cup pure water
1 tsp. sea salt
1 tsp. pepper
1 cayenne pepper (minced), optimal but optional
1 tsp. sesame seeds
1 tsp. turmeric
4 tbsp. Nama Shoyu

Optional: ¼ cup almonds added at the beginning with water

Superbroth

This is well worth the effort. Get in the habit of making it once a week or so. You can mix it up as needed and in response to seasonality. The important part is the regularity, proportionality and diversity inclusive of the parsley, cilantro, seaweed and mushrooms. 

For every 2 gallons of pure water add: