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Resource-conserving everyday dish, Matthias Fritsch, 2017

  hot smoothy

How can local food resources be better used? Vegetables from the supermarket often produce leftovers, such as leaves of radishes, carrots & beds, broccoli stems, etc. Likewise, every small and balcony gardener has a lot of green leaf mass of edible plants that is sorted out and often ends up in compost, although it could be a valuable addition to the diet.
Hot smoothies are a free extra warm meal with similar qualities to green smoothies.
By cooking and puréeing the second class vegetables, these resources can be transformed into a delicious meal. Ultimately, taste is just a matter of spice. Since they are cooked as a warm meal rather in the direction of salty fruits are omitted in the production.
The result is a usually dark green, creamy soup full of vitamins and fiber. Like green smoothies, these are also alkaline, i.e. positive for the digestive environment.

Although cooking makes valuable enzymes ineffective, it is only one of several meals a day and without cooking many people would no longer eat the ingredients.

Moldy food must be cut away!
And if there is no high-performance mixer or blender, then hard and fibrous leaf stalks should be sorted out and broccoli stalks thoroughly peeled and chopped beforehand.

Here is a recipe that I prepared for myself during the growing season for several months every day, directly from the blends of my raised beds in various variations for lunch: Per person altogether approx. two handfuls
Winter-Postelein (long stems with flowers that I wouldn't put in the salad anymore)
Broccoli leaves (the self-seeded shoots are so dense that they would not develop a cabbage head anyway)chard (flowering shoots when he starts to grow out)
radish leaves

half a glass of water or bone stock
a dash of olive oil
for thickening 1 tbsp crushed linen seeds or a small potato

Spices (e.g. pepper, marjoram, nutmeg, curry, etc. depending on the direction of the compass appetite prevails)
soy sauce, fish sauce or sea salt to taste

It is best to sprinkle some fresh herbs on top (e.g. coriander, parsley, dill, etc.) when serving.

Good seasoning combinations:
* curry, fish sauce, coriander, Thai basil
* marjoram & soy sauce
* Garlic, feta, herbs of the Province
* Muscat, parsley

  hot smoothy
Portion for one person: mangold blossom, full-grown winter postelein and broccoli leaves.