The Medicinal Cooking Competition Week 2: Psychedelic Salad, My Entry

Hello everybody,

I was inspired by the post of Hive account@olivia08 I read three hours ago. Very timely last week I cooked this vegetable salad hence my entry.

Here are the ingredients:

*broccoli

*apple

*cauliflower

*dried mushrooms

*garlic

*onion

*tomatoes

*gynura procumbens leaves

*coconut oil for frying

*coco aminos replacement for soy sauce

*black pepper powder

*a cup of hot water

*pink himalayan salt

Cut all ingredients, dried mushrooms submerged in hot water to soften, squeeze and cut.

How to cook:

Fry cut mushrooms first in coconut oil until brown, add onion first, followed with the garlic and tomatoes, add dash of black pepper then coco aminos, next the water. Let it boil. Add cauliflower and broccoli. Add the gynura procumbens last, pinch of salt.

The gynura procumbens leaves I just get from my garden. This leaves maintains our blood sugar level. That's why I plant them.

I use coco aminos in my cooking,too.

It is a condiment used instead of soy sauce. It is lower in salt than soy sauce and free of common allergen including gluten and soy. Consuming to much salt leads to high blood pressure and increased risk of heart attack and stroke.

And, am using pink himalayan salt because it has some trace minerals such as iron, manganese, zinc, calcuim and potassium and lower content of soduim compared to table or sea salt.

All my ingredients are medicinal and colorful. Let's eat.

Thanks for dropping by...

J U R I C H 6 0
_{Cebu / Philippines / Crochetist / DIYProjects / Poetry / Travel / Photography / Music Lover
• • •}