Marinade

General Marinade

These four ingredients must be included:
Sodium from Real Salt, Himalayan salt, Celtic salt, or tamari
Freshly squeezed lemon or lime juice
Good oils: coconut, hemp, olive, sunflower, sesame, flax, avocado (avoid canola, corn, and grocery store oils)
Good vinegar: cider, umeboshi, banana, Bragg’s

You might also include:
Cayenne
Garlic

Add other ingredients according to taste.

Marinated Greens

Wash one large bunch of collards, kale, spinach, or chard (enough to make about 6 C chopped greens)
Wash one smaller bunch of dandelion greens, cilantro, or parsley (1/2 – 1 C chopped greens)

Cut up the greens into bite-sized pieces and put into a large bowl.

Add one or two grated carrots if desired.

Mix in a measuring cup:
2 – 3 tablespoons lemon or lime juice freshly squeezed (to taste)
1/2 cup olive oil or other good oil
1 Tablespoon good vinegar
2 – 3 tablespoons tamari (to taste)
Cayenne to taste
1 clove garlic finely minced

Pour mixture over the bowl of greens and mix to coat thoroughly.

You should be able to taste the lemon or lime — if you can’t, add more. Greens are not digested in your body very well, and need that pre-digestion process to make them usable in the gut. I usually add the juice of one lemon or lime on the second or third day as well.

If you’re having problems digesting greens, cut them into finer pieces to allow for more pre-digestion. Also be sure to chew them thoroughly before swallowing.