And Now This

Yesterday, prepping for our current Tropical Storm (Irma) amidst a maddening throng of Whole Foods shoppers, I needed a pick-me-up.  I saw this and was curious.  You know what they say about curiosity . . .

I didn't not like this, but it wasn't what I expected.  The combination of lemon, ginger and cayenne is a pleasant one, but it's heavy on the pepper. This kombucha has A LOT of cayenne.  I'm sipping it very slowly.  If you try this tea, you might want to use a straw.  My lips are on fire.

Has anyone else tried this flavor?  What did you think?

Broccoleaf

Have you noticed this organic product in your produce department?  Wary of gimmicks, I wanted to know the story of this lovely, delicious leafy veggie.  Is it genetically engineered, a la broccolini?  Where has it been all my life?  I discovered that it's not a frankenveggie.  It's --you guessed it -- the leaves of a broccoli plant!

These kale-sized leaves aren't typically sold as food.  Historically, they've been added to spent soils by farmers.  Broccoli leaves are wonderful at restoring minerals and cleansing the soils of toxins.

I'm glad to know these leaves serve a farming purpose, but I'm a waste-not-want-not kind of girl, so I wanted in on the action of this scrappy delicacy.

One of the best scraps to juice is the surprisingly sweet broccoli stem, so I suspected the leaves would also be mild and delicious.  I wasn't disappointed.  I ate a whole bunch this morning, sauteed with garlic and mushrooms and a little cumin -- lovely!