tag:blogger.com,1999:blog-5291076712432537369.post186478388719789033..comments2023-08-29T11:20:57.823-04:00Comments on eat to evolve!: Raw Magic Greensdiana allen, ms, cnshttp://www.blogger.com/profile/17789950503364083838noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5291076712432537369.post-66464067677677685952010-05-14T11:32:24.970-04:002010-05-14T11:32:24.970-04:00sarah, sounds like you are planning a romantic din...sarah, sounds like you are planning a romantic dinner, lol. enjoy :)<br /><br />anderburf, himalayan pink salt is my favorite - such a complex flavor bouquet beyond saltiness. (local readers take note: i just started carrying this item at community superfoods: just $5.10 for a one-pound bag...!)diana allen, ms, cnshttps://www.blogger.com/profile/17789950503364083838noreply@blogger.comtag:blogger.com,1999:blog-5291076712432537369.post-3285136895476994942010-05-14T07:44:19.095-04:002010-05-14T07:44:19.095-04:00Thank you Diana, fabulous information and presenta...Thank you Diana, fabulous information and presentation. Those bok choy roses are so inspiring!<br />I'm lighting some candles and getting ready to massage!sarahhttps://www.blogger.com/profile/15493304620850800889noreply@blogger.comtag:blogger.com,1999:blog-5291076712432537369.post-7064592405908671492010-05-11T14:46:09.674-04:002010-05-11T14:46:09.674-04:00This sounds really good! I just got some Himalayan...This sounds really good! I just got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll try them out in this recipe. Thanks for sharing!Anderburfhttps://www.blogger.com/profile/06400515332857645233noreply@blogger.comtag:blogger.com,1999:blog-5291076712432537369.post-58672804070170524112010-05-10T21:47:16.044-04:002010-05-10T21:47:16.044-04:00You're welcome, Cathy. I always remember how y...You're welcome, Cathy. I always remember how you taught me to macerate minced garlic in olive oil - that would work for these, too. Verdi magici italiano, anyone...?diana allen, ms, cnshttps://www.blogger.com/profile/17789950503364083838noreply@blogger.comtag:blogger.com,1999:blog-5291076712432537369.post-37050666175520532942010-05-10T21:36:53.219-04:002010-05-10T21:36:53.219-04:00what a delightful treatment for greens!!! i would ...what a delightful treatment for greens!!! i would imagine that "massaged greens" will be a treat in the warmer months especially. how wants to slave over a hot stove, right? thank you!<br />xoxoCatherine Fabrizihttps://www.blogger.com/profile/12749587760177586135noreply@blogger.comtag:blogger.com,1999:blog-5291076712432537369.post-44120884611451630162010-05-10T18:25:36.286-04:002010-05-10T18:25:36.286-04:00Melissa, I can't wait to see what kind of Magi...Melissa, I can't wait to see what kind of Magic Greens you come up with now! Keep me posted... ♥diana allen, ms, cnshttps://www.blogger.com/profile/17789950503364083838noreply@blogger.comtag:blogger.com,1999:blog-5291076712432537369.post-66736546909505394612010-05-10T17:42:49.188-04:002010-05-10T17:42:49.188-04:00This is great information, Diana. I like a large p...This is great information, Diana. I like a large percentage of my veggies raw, but I do like those "rubber glove" greens like collards, slightly cooked. This is a good way to avoid that if you want. The bok choy looks delicious. Seriously delicious! Please pass me some. <br />Melissaglutenfreeforgoodhttp://www.glutenfreeforgood.com/blog/noreply@blogger.com