posted August 14, 2014 10:09 PM
Ever notice the color of the water after you cook your greens (blanch/boil/steam)? I freeze most of it for veg. stock afterwards.Beet greens are so yummy and the water turns a bright purple-red. Very rich color.
Swiss chard is red but a darker muddy color.
The foraged greens, purslane and lamb's quarters from my yard, surprised me today when I steamed them. The water turned into this amazing, beautiful and inspirational color of blue-green.
I couldn't help thinking of the connection to the possible color therapy and vibrational significance.
Some water spilled over onto my white cooktop and it sat there smiling with radiance, a splash of my favorite hue longing to be ingested for some obscure healing purpose. Never saw anything like this before and I'm longing to pick more and prepare it again the same way tomorrow.
btw, I put it into a steamer pan with enough water to touch because i did not want to boil it to death. Then drained it. I poured olive oil into the pan with a clove of garlic to flavor it and added a few freshly picked diced plum tomatoes, sea salt, freshly ground pepper and a few hot pepper flakes. It only took a few minutes to soften, then I stirred in the greens and removed it from the heat.
OK, so after that blast of color, and with everything so fresh, I decided to sit out on the porch enjoying the busy traffic at the bird feeder and I savored every bite of those luscious greens. Couldn't help lapping the liquid like a starved puppy dog afterwards. Glad no neighbors were nosy enough to walk by and peek through the railing with all that slurping going on.