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

Step 1) Mince garlic and cayenne

Step 2) Chop beet, Spanish black radish, and purple cabbage finely—add all these to water, spices, and olive oil on low heat. Then, chop all greens and throw in after water hot to touch. Smash with hand to desired texture. Keep it raw.

Suggestion: This dish goes very well with sprouted wild rice or sprouted whole grain garlic bread!


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