I love when I get to go directly to the farm and bring food back to our table. It makes the weekend start off fresh and clean. This week our local farmer shared with us about fresh garlic. So, you know I must pass it along to you!
First of all I thought these were onions, but I found out it was garlic. We learned that if it stays in the ground for another 6 months then it would look like the garlic we typically see. This local farmer shared that when it is harvested early it is great in soup, stir-fry, and salads. You can also use the greens as well as the bulb, the greens smell like delicious garlic. I was eager to give this garlic a try so I made my very first raw soup. Raw soup seems a bit odd because most soup is cooked, but if you are a raw vegan, I really think you will like this. Are you ready for it?
- 5 Tomatoes
- 1/2 Red bell pepper chopped
- 1 Fresh green garlic
- 1 Carrot
- 3 Brussels Sprouts
- 2 Kale leaves
- Pinch of cayenne pepper
Juice tomatoes and pepper, then pour through strainer. Next, add all other ingredients and a pinch of cayenne pepper. Enjoy!
Rainbow Chard Juice
It is important to eat the rainbow so what better way to take care of yourself than to juice rainbow chard! We added this to our favorite juice, leaves and all and it was delicious! 12 carrots, 5 oranges, 1/2 pineapple, 1 grapefruit, and 3 leaves of rainbow chard.
I hope you have a wonderful weekend and do some shopping at the farmers’ market. I will enjoy mine because I’m right now raw!