Recently I’ve been thinking about my compost. Hmm…an enlightening topic, I know.
It’s lovely when you have your own compost bin that you dump into your garden or backyard. But most of us just have a municipal “green bin” and there’s been talk that much compost just goes to landfills, not to be used for anything productive.
So just like I’m aware of the size of my garbage, I’m now trying to cut back on the size of my compost, until the summertime when I know that my own compost is going to enrich my own soil out back.
I’m inspired by my frugal Russian grandmother. In her kitchen, every tiny piece of every vegetable, fruit and scrap it used in the cooking. In her tiny kitchen, a little container of compost sits on a shelf, with tiny stems, seeds, bones – the real inedible stuff…
It inspires a serious respect and gratitude towards the vegetable or food that you are eating, when you utilize all parts. Gratitude, I’ve discovered, is a little vital something that’s missing from much of modern day food consumption.
So if you’ve been hoarding all those broccoli stems, like me, here is a delicious slaw-soup. Once you carefully cut off the coarse parts, you will be delighted to see the fresh
and juicy insides of the stem. It is crunchy, yes, but it is also full of nutrients that are an essential part of the whole broccoli.
Broccoli Slaw Soup
- 3-4 broccoli stems, rough parts carefully removed
- 4-5 kale stems (optional)
- 1 clove of garlic
- 1 tsp lemon juice
- 2 tbsp olive or flaxseed oil
- 1/3 cup milk or substitute (I used almond milk)
- Himalayan rock salt to taste
Process everything in a food processor. Add more milk until it’s the consistency that you want. This raw soup can be warmed, or it can be eaten as a chunkier slaw with some crackers or last weeks onion bread.