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MYSTERY GREEN
Mystery Green in the Backyard Garden BY DOROTHY P. GREET
November 15, 2015
Brussels sprout stalk under the "crown" BY DOROTHY P. GREET
From the garden. Goodbye tomatoes, hello Brussels sprouts BY DOROTHY P. GREET
Veggie pan awaiting barbecue sauce and hot oven BY DOROTHY P. GREET
Is it a head of CABBAGE? Close. It's in the cabbage family, one of the CRUCIFEROUS vegetables which also include cauliflower, broccoli, kale, collard greens, and BRUSSELS sprouts--some of the most nutritious plants on earth!
This mystery green is actually the "crown" of a 3-foot tall Brussels sprout plant in my backyard garden. Under the crown grows a stalk of tiny heads or sprouts. I snapped off a handful this morning to add to our Roasted Barbecue Vegetables for dinner.
Try the recipe below for an easy delicious hearty meal served with brown rice and a loaf of fresh whole grain bread. You'll not even miss the bacon or beef, no animals will suffer and neither will you!
ROASTED BARBECUE VEGETABLES
Choose your favorite vegetables or whatever you have on hand. I filled a large shallow flat glass pan lined with non-stick baking paper with the following vegetables cut into 1/2 to 1 inch chunks: a few sweet and white potatoes, a butternut squash, a turnip, carrots, onions, whole garlic cloves, a beet, a fennel bulb, mushrooms, tomatoes, pepper, eggplant, Swiss chard, parsley, and a handful of Brussels sprouts.
Over the top I drizzled about 1/2 cup of an oil free Barbecue sauce, a tablespoon of soy sauce, and 1/2 cup water. After mixing, I placed covered pan in 400 degree oven for 1 hour, uncovered for 1/2 hour.
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
