Sweet Redemption…Raw Diet Day 8

I know I was brave.  I know I put on my best smile.  I know I was resourceful in saving them for another time, and acting like they hadn’t hurt my feelings.  I know I pretended my pride was in tact.  But after my victory over the Oat Groat yesterday, I couldn’t help but be reminded of my Collard Green defeat.  I was embarrassed by a Collard Green leaf, and I needed to change that story.  So I gathered my courage, collected my determination and went and purchased an entire bunch of Collard Greens, all the while grimacing, remembering…the incident.  I knew I needed a method to the madness, and so I decided to forgo the recipe books, leave google alone, and check the Southern ancestry at the door.  I’d use my own mind and soul to make a delicious plate of raw Collard Greens.  Fifty/fifty chance really, but I figured I wouldn’t have to tell anyone what happened if I failed, because everyone thinks the greens are in the freezer!  Lie.  I mean there are greens in the freezer.  Still, I didn’t feel good about it, but I needed a back-out plan!

I washed, I chiffonaded, I separated, I drizzled, I marinated, I weighted.  I weighted with a brick, an actual brick.  I purposefully, and consciously opened the crisper drawer, put in a bag of marinating Collard Greens, and put a brick from my balcony on top of it.  I was out to win.  And ladies and gentlemen, tonight, I do declare, I made the best raw Collard Green salad there ever was.  Another victory under the old belt, this time, from an unexpected foe.

Jinji’s Collard Green Redemption

  • a bunch of collards, chiffonade very fine
  • equal parts lemon juice, olive oil, braggs apple cider vinegar, braggs amino acids
  • a few shakes of cayenne
  • a few shakes of paprika
  • some pepper
  • and a brick, or heavy weight
  • 1/2 an avocado
  • some soaked nuts
  • some plump raisins
  • thinly sliced red onion
  • some carrot
  • thinly sliced, seeded roma tomato
  • thinly sliced apple–about half an apple

Combine everything through the pepper.  Weigh it down with a brick in the fridge overnight.  Combine with the remaining ingredients for dinner the next day, give a squeeze of lemon, and taste the sweet taste of Collard redemption!  ENJOY!!

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