Cooking Class and Broccoli di Rapa (slightly bitter greens) a Recipe.

It’s been a long absence and I apologise to all my readers! A cold hard winter here, but as nothing lasts for long the Sun is shinning and it’s time to talk alkaline healthy plant foods! Cooking with others is such a joy! Here’s some delicious fare I’m serving at my most recent cooking class.

There were 9 of us cooking together and then enjoying the labours of our love!

BROCCOLI di RAPA or RAAB (slightly bitter greens) : A Recipe

Dark leafy greens have the highest nutrient density, meaning they are the richest in phytochemicals, antioxidants, vitamin and mineral content. It’s ideal to have 2 generous servings per day. They can be in the form of salads, steamed or saute’ed.   I love to have a big plate of greens with my quinoa or millet for breakfast or include them in a vibrant early morning shake.

Broccoli di  Rapa is one of my favourite greens and is only available for a short season around this time of the year (winter).  It originally comes from the Campagnia region of Italy (Naples is found in this region) and is slighlty bitter/pungent in taste. (You can always cut this bitterness with some cabbage added to the recipe) It has many health benefits as it is rich in Vitamin C, Vitamin A, Vitamin B12, phosphorous and is a good source of fibre and protein.

The greens soaking.


1 bunch of Broccoli di Rapa
2-3 cloves garlic
1 tablespoon organic sunflower oil
2-3 tablespoons organic cold pressed olive oil
celtic sea salt to taste

Firstly wash the Rapa well discarding the thick stems. I like to, with my hands, tear the vibrant green leaves away from the stems keeping the leaves and florets. Some of the tender stems can be used and should be chopped very finely.  Now, in a large saucepan place enough good quality water to cover the pan (about a knuckle in depth). Bring this water to the boil, add the rapa (including the finely chopped stems) and cook for just a couple of minutes. Drain and set aside. In a wide pan add sunflower oil and sauté garlic for a minute. Add the drained rapa and stirring well for 2 minutes. Take off the flame add the olive oil and serve hot and delicious.

I love to eat my rapa over a baked potato(baked in the jacket dry with no oil etc: potato in it’s skin is more alkaline) or sweet potato also cooked in the jacket.

 rapa served at the cooking class with quinoa, aduki beens with onions and sweet potato.  Mouthwatering!

Inspirational words

“A spirit that lives in this world
and does not wear the shirt of love,
such an existence is a deep disgrace.

Be foolishly in love,
because love is all there is.

There is no way into presence
except through a love exchange.

If someone asks,But what is love?
answer, Dissolving the will”

Rumi : an extract from “No Expectations” “Bridge to the Soul”2007 by Coleman
Barks   HaperCollins publishersNY

Love, compassion and gratitude are alkalising foods for the mind. In fact these qualities are the most alkalising for the body.


One response to “Cooking Class and Broccoli di Rapa (slightly bitter greens) a Recipe.

  1. Thank you for your “feed back”! I like what you are doing also.Your PH food chat for food and water are a marvellous tools for people, and will help many. I have an Enagic Kangen water machine(they are considered a medical device in Japan) so, like you I know how important alkaline, ionised, micro clustered,high antioxident water is. I am not familiar with the types you use there(those ionised alkaline brands in your chart) and am sure they do the job. Cheers and all the best!

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