Raw Fusion Vegan, Gluten-Free We’ve been on an Alkalinity Challenge since July 30th and this is one of the featured recipes. While eating a high…
2 cups of conch peas, raw and shelled, 1 cup of water, 1.5 TB of coconut oil, 1-2 TB. of Rinaldi's Organic Garlic Gold Nuggets (one of my all-time favorite raw fusion ingredients), 1 small red onion, chopped, 2 bay leaves, crushed. Black pepper and Celtic Sea Salt (to taste) Optional: Add a dash of cumin if you like this spice. Me - not so much.
Place all ingredients in a glass or stainless steel sauce pan and bring to boil. Lower the heat and simmer for about 30 minutes. Peas should be tender, but not mush.
Wash several kale leaves and remove from rib, chopping them into bite-sized pieces. Place in bowl and pour a serving of the cooked conch peas and cooking liquid over, letting the top layer of the kale become wonderfully wilted by the heat of the peas.
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