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2. Cook the vegetables and oatmeal, reserving hot water

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Bring 450g / 4 cups of bottled spring or filtered water to boiling.

Add 1 med organic carrot (125g) and 170g of organic edamame in pods/ or ½ cup shelled edamame (75g)

Boil both vegetables at least 15 minutes or until very soft.

Reserve hot water by straining and remove the vegetables.

Using the reserved water boil 1/3 cup (30g) of dry traditional oatmeal (not instant) and the green leafy vegetables you've chosen for 8-10 minutes. I used kale and mustard greens, removing the stems, and about 15g spinach for a total of 60g of dark green leafy vegetables.

You can continue to cook the carrot in this water if it is not yet baby-food soft.

Strain and reserve vitamin-rich hot water for the gel later.


Cooked kale and oatmeal, strained.

While the oatmeal/kale mix cooks, remove the kernels from the edamame pods, then remove the membrane around the pods. You’ll be left with about 60g of “split” edamame halves.

I put 1/2 a red pepper in the toaster oven at 425F until the skin turned black and blistered, about 35 minutes. Let cool and peel away the pepper skin completely.

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