Quick Blanched Vegetables
1 carrot, cut into matchsticks or diagonals
2 radishes, cut into slices
4 leaves of kale, torn into bite size pieces
½ leek, cut into thin slices
- Place several inches of spring water and a pinch of sea salt in a pot and bring to a boil.
- Drop cut carrots into the water until they become bright in color, usually 20-30 seconds. Remove and let cool.
- Add radish and boil until it becomes bright but still crunch, usually just a few seconds. Remove and let cool.
- Repeat with the kale, then the leek.
- Mix all the vegetables together and eat plain, with fresh squeezed lemon juice or with a dressing.
- Vegetables should be bright and crispy, but not raw. The goal is to remove the vegetables from the water when their color is the brightest.
- Cook the mildest tasting vegetable first, so that it retains its distinctive flavor and color.
- Most vegetables can be cooked in this manner including summer squash, bok choy, broccoli, collard greens, onions, turnips, radishes, cabbage, cauliflower, collard greens, snow peas, celery, and beets.
- Make fresh daily and eat within 12 hours.
- This is a great way to cook vegetables for breakfast, and take the leftover to work for lunch.