A few simple alkaline vegetable recipes with Spring vegetables

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The ingredients: 1 cup white and yellow kale (preferably fresh) 1 tablespoon vegetable oil 1 cup low-sodium soy sauce 1 cup rice vinegar 1 tablespoon rice vinegar (optional) 1 cup cooked black beans 1 cup chopped green onion 1 tablespoon fresh ginger, crushed 1 cup diced carrots (optional, but recommended) 2 cups white rice 1 cup water The ingredients for the sauce: 1 tablespoon soy sauce 2 tablespoons water (use less if needed) 1/4 cup red wine vinegar (or other vinegar) 1 teaspoon sugar 1 tablespoon red pepper flakes 1/2 teaspoon salt The ingredients in the sauce for the beans: 1/3 cup water 1/8 cup black beans (or rice) 1 small onion (or 1/5 cup chopped fresh chives) 2 tablespoons chopped celery (optional but recommended, but not required) 1-1/2 cups chopped fresh parsley (optional and not recommended, also recommended) Instructions 1.

In a small saucepan, heat up a little water.

Add the soy sauce and stir to dissolve it.

When the soy and water are dissolved, add in the rice vinegar and sugar.

Bring to a boil, then reduce the heat and simmer for 15 minutes.

Add in the water and carrots, onion, celery, parsley, ginger, and red pepper and bring to a low simmer for 10 minutes.

Stir in the beans and bring back to a simmer for 30 minutes.

The rice vinegar is ready to use.


Remove from the heat.

Chop up the greens, add to a bowl, then toss with a bit of the soy-water mixture and stir.


Add a few drops of water to the greens.

Stir well.

This will help them cook evenly and keep them from drying out.


While the greens are cooking, add the rice-vinegar mixture to the salad.

Mix it well to get the liquid in all the places.

Add more water if needed to keep it balanced.


While your greens are simmering, combine the rice and water into the green mixture.

Bring back to the boil and simmer again for 30 more minutes.

You’ll have enough liquid for 2 to 3 servings of this salad, but if you have more of your own, you can add a few more servings as needed.

If the greens don’t cook completely, just stir them around with a fork a few times and they should be ready to serve.


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