Spicing up my greens

[Scott Kustes]

Second on tahini sauces. Equal parts tahini and tamari or tahini, garlic, and juice from a lemon. If you're really ambitious, carmelize an onion in lard or butter and add it to your greens with one of the sauces. I do this with kale all the time.

[Neill Smith]

I eat on average two nights per week with 1 pound of steamed broccoli:

• 1 tablespoon tahini
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon olive or sesame oil
• 1 teaspoon crushed ginger
• 1 teaspoon crushed garlic
• salt & pepper to taste

[Matthieu Hertilus]

Originally Posted by Garrett Smith

High-quality butter. It's too good and too good for people to be excluded simply based on Paleo rules.

When you say "high quality butter" are you talking about almond, cashew, and peanut butters and/or organic, grass-fed conventional butter?

One last question about the hummus (you can tell I love the stuff): even though it contains ingredients such as "soybeal oil" and "canola oil" wouldn't some of the additives I mentioned previously (cinnamon, flax meal, olive oil, garlic, parsley) turn this into a healthy choice of topping or is that just wishful thinking on my part?

[Neill Smith]

Originally Posted by Matthieu Hertilus

One last question about the hummus (you can tell I love the stuff): even though it contains ingredients such as "soybeal oil" and "canola oil" wouldn't some of the additives I mentioned previously (cinnamon, flax meal, olive oil, garlic, parsley) turn this into a healthy choice of topping or is that just wishful thinking on my part?

Just make your own. It's simple, and then the only non-paleo ingredient will be the beans.