Alkaline - Kale and Dandelion Greens
eshivers @thenextchapter
(Greens, Ugali made with spelt flour, avocados)
Alkaline - Kale and Dandelion Greens
(Greens, Ugali made with spelt flour, avocados)
Cooking Instructions
- 1
Wash and cut up greens (small)
- 2
Clean and chop veggies (peppers onions, cilantro) place in pot lightly coated with grape seed oil. Simmer over medium heat and stir occasionally for 5 min.
- 3
Place chopped greens into pot with lid. As the greens cook down add the rest of it if it doesn’t all fit in pot at one time. Add seasoning and agave after greens cook down and let cook for 35 min. Or desired consistency.
I’m an alkaline-base cook that uses none hybrid, none GMO, all Alkaline foods in which you can imagine how limited one can be. A hybrid substance could be a animal or a plant. This is created by combining two plants of different molecular structures or two animals of two different families. Alkaline none hybrid foods has a PH of 7.1 and above and none alkaline hybrid foods has a PH of 6.9 and below. This Low PH causes the body to be acidic and full of mucous, thereby creating dis-ease/diseases.
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