My third day on the walk was short. It was very tough going as there was a lot of steep uphill. After the blessings of yesterday; I had to learn to find my own pace and harmonize with my backpack and surroundings. In this, I discovered a little secret about myself. Read on for more!
It's RECIPE TIME!
Please note: I have done this in freestyle, sometimes known as hippie-chow style. That means two things, I use whatever ingredients I wanted which are available; and there were no precise measurements, just lots of winging it, and TLAR style portions (That Looks About Right).
- 4 inch section leeks, thin sliced
- 1 whole purple sweet potato, cubed
- 1 large carrot, cubed
- 1 "tree" brocolli, cubed
- half stem rhubarb, sliced
- 1 cup sliced fresh shitake mushrooms, sliced
- one stem celery, sliced
- 1 orange worth of rind, including white inside, pieced
- 1 cup chopped green dandelion greens
- 4 brussel sprouts, separated into leaves
- 2 cups worth of chopped collard greens
- 1 cup worth of chopped dino kale
- 2 cups worth of sliced bok choy
- 1 cup worth of sectioned sugar snap peas
- 1 1/2 cup spinach
- 1/2 of a large mutant heirloom tomato
- 1 teaspoon sea salt, real salt, himilayan pink salt, or morrocan black salt
- 1 teaspoon ground black pepper
- 1 tablespoon of your favorite cooking oil
- 1/2 gallon water, preferably filtered real good, or better
Spoon that cooking oil into bottom of pot, coat that bottom! Turn the heat on high. Using your hand, separate and sprinkle half the leeks into bottom of pan, let those sizzle real nice until you smell the strong aroma of cooking and browning leeks. Quickly pour in water, the more dramatic the loud sizzle, the better! It actually affects the soup stock.
Bring that pot to a rolling boil, then reduce heat to medium. Add in the rest of the leeks; sweet potato; carrots; brocolli STEMS (not the florets); rhubarb; mushrooms; celery; orange rinds; and dandelion greens. Cover and let cook for an hour. Lower heat to simmer at about 15 minutes in.
Now that hour has passed, add the rest of the ingredients mixing as you add a handful of the ingredients at a time. Turn heat off. Serve. Add in those last ingredients quickly, as you want to serve soup when those last set of ingredients are at their most vivid color. This soup feeds 4 to 6 people; or 2 Peter sized portions. :-)
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