This is a great and simple way to prepare white beans…cannellini, white runner, great northern, navy, etc, or whatever type you like. Another Alice Water’s gem. Again, doubling the recipe is a good good idea.
This is pretty much the same technique for all vegetables. Cut, cover in oil, put in the oven. It’s very important not to crowd the vegetables, meaning don’t let them touch each other. Otherwise, you steam the vegetables and they end up soft, instead of with a delish browning you don’t want to stop eating. During a cleanse, I think it’s wise to roast about 5 or 6 different vegetables, cook a pot of beans, and make salsa verde. You will have about 5 or 6 meals with that…beans, topped vegetables and the salsa, with a squirt of flax oil and some sour kraut on the side. Simple food, easy to put together, and delicious. It will be a go to long after the cleanse is through.
This is another that can be easily double to freeze half for another week. Make this soup with some of your bone broth to be really hearty, or veggie broth for a lighter version. You can substitute cannellini or cranberry beans for the chickpeas, or try fennel instead of celery. From Alice Water’s Art of Simple Food II.
Here is a simple way to spice up any kind of greens…kale, chard, beet tops, broccoli rabe, not just collards. It’s from Alice Water’s Art of Simple Food II. I’m going to post my favorite recipes of hers, modified a little for this cleanse, but I highly recommend both of the Art of Simple Food cookbooks.
This was made one night when my sister called me on facetime from her home in Sherman Oaks. She had a bottle of wine open, and was starting to cook food from her CSA box. I started guiding her, and this is what happened.