Date:   2/9/2009 9:36:20 AM ( 15 y ago)
Hits:   3,740
URL:   https://www.curezone.org/forums/fm.asp?i=1353133

Ha ha, I'd better not comment on one of the things you said, lol! The green leafy stuff is actually kale, if you look in Chapter 3 of E2L it says leafy greens such as romaine lettuce, kale, collards, Swiss chard, and spinach are the most nutrient-dense of all foods.

We don't have collards in the UK, and kale is much more nutrient dense than cabbage. Elsewhere in the book it says that Kale contains nearly twice as much protein as sirloin steak per 100 calorie serving, and in E4H it says Kale and Collards have a high MANDI and ANDI score. Cabbage has a score of less than half what Kale is.

Only in modern times have we turned to cabbage, see history here http://www.eattheseasons.co.uk/Archive/kale.htm - sad really.

To be honest I have no idea what I am doing with this cooking, I just throw things into a pot and simmer them, but so far I have been lucky, not made anything horrible, and most tastes really good. It seems to work for me, I have a broad taste. There is also leek in that pot, I had never bought a leek before today let alone prepared one, fortunaly I found another good website that does food preparation tips, it's Called Video Expert, it's like Videojug but more of a serious atmosphere. I'll leave you with what I did to my leek. Oh and if you want to laugh, I had first cut up the green bits and was wondering what to do with the stalk which is why I looked online...

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