This recipe is courtesy of nattral.com. I had the pleasure to meet Sista Afya at her home here in Atlanta last year for a bar-b-que and her food is DELICIOUS. I'm open to many types of food and vegan is one that my taste buds are trying to get used to, but I tell you, she has a special touch when it comes to vegetarian style food!
Collard Greens
The cooking time on the greens depends on you. They will be lighter, less tender, but will retain more vitamins the less they are cooked. The longer they are cooked the more tender they will be. |
Ingredients:
2 tbsp oil
5 cloves garlic
1/4 cup onions, chopped
1/2 cup tomatoes, diced
1 bunch of collards, washed and chopped
1/2-1 cup veggie broth or water
2 tsp granulated garlic
1 tbsp soy sauce
Pinch of black pepper or cayenne
Sea salt to taste
Directions:
1. Stack greens and cut of stems
2. Roll stack of greens and cut into thin shreds about 1/4 -1/2 inch thick
3. Wash in a strainer until fully cleaned.
4. Saute garlic and onion in oil on med/low heat until soft (3-5) min
5. Add tomatoes and greens, saute for 5 min
6. Add veggie broth, garlic powder, soy sauce and pepper cook for 15
min, cover, stirring occasionally.
Sea salt and black pepper to taste.
I love this Atlanta tea shop because of it's eclectic vibe. It's very quiet and tucked away and has a lot to offer. Of course the main item on the menu is tea, but they also have vegan and vegetarian noshes to enjoy. They have a lovely Zen garden behind the shop surrounded by bamboo. You can sip tea by the koi pond and enjoy the great vibes. Saturday mornings they hold yoga and meditation classes followed by a tea tasting session. My favorite is White Earl Grey! You have to go to see what more they have to offer! They are closed on Tuesdays. Monday they hold spoken word from 7-9 p.m. Wednesday-Sunday they are open from 11 a.m.-8 p.m. Here's a copy of their MarTEAnis menu they have on Mondays!MarTEAnis
(non-alcoholic, tea-based beverages with fruits and add-in tonics)
~ five dollars ~
FlirTEAni
Moroccan Mint Green Tea Mojito
Swerve
Moroccan Mint Green Tea Mojito with a swerve of OJ
Metro
Green Tea Watermelon Mojito
La Diva
Wild Blueberry and Green Tea Marteani
Satin Breeze
Peach, Pear, Pomegranate White Tea Marteani
A Twist
Sour Apple White Bai Mu Dan Marteani
Vibe
Wild Blueberry and White Tea Marteani
Southern Girl
Georgia Peach Rooibos Tea Marteani
Ruby Red Slipper
Tropical Fruitasia Herbal Tea Pear Marteani
Chillin’
White Bai Mu Dan tea Watermelon Mojito
If you understand the basics and plan accordingly, a vegetable garden can deliver lasting rewards. Choose your favorite edibles, but also consider your climate, space, light, soil type, and budget. If you're a novice, start on a small scale.
Understanding Timing
To determine when to start seeds and set seedlings outdoors, find out the first and last frost dates in your area. The number of days between these dates determines the length of your growing season; choose vegetables that will reach maturity within this span of time. Learn the basics of seed starting to understand timing and caring for seedlings.
Finding the Right Site
Choose a spot close to the house that remains sunny all day. A vegetable garden benefits from a level or gently sloping site and needs fertile, well-drained soil, regular watering, and 6 to 8 hours of sun daily.
Designing a Bountiful Garden
For scale, use graph paper to sketch your designs, keeping in mind the mature size and habit of each plant. Place larger plants where they won't overshadow shorter ones, and choose compact varieties if you have limited space. Start small; you can always dig more beds or enlarge pre-existing ones in subsequent years.
Preparing the Soil
A healthy vegetable garden requires loamy, well-drained, nutrient-rich soil. Most vegetables prefer slightly acidic soil (6 to 6.8 pH). Start by taking a soil pH test or getting a complete test (for information about testing, contact your local cooperative extension, listed under government offices in the phone book).
If possible, clear and prepare beds in fall for spring planting, or prepare the beds in spring once the soil is workable (pliable but not too wet). Clear an area of sod, weeds, and debris, and use a spade or fork to turn the soil to a depth of 12 to 14 inches, incorporating a 3- to 4-inch layer of compost (or well-rotted manure and any amendments recommended by your soil test) into the top 12 inches of soil. Rake the soil until it is airy and level. Loose, well-aerated soil allows oxygen to reach the plants' roots more readily and warms up more quickly. If your soil is poor, consider building raised beds.
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