Cornish Game Hens & Collard Greens Recipe

3 pounds of triple-washed, coarsely chopped collard greens, fresh, not frozen

12 cups of organic, fat-free, reduced sodium chicken broth

1 large, organic, yellow onion, finely-minced

8 cups of organic, peeled, fresh carrots, finely-shredded

8 tbl of turmeric powder for antioxidants

2 smoked ham hocks

8 tbl of coarsely-grown black pepper

Put all ingredients into crock pot, except for onions and carrots. Add onions in the last 30 minutes of cooking time. Add carrots in last 40 minutes of cooking time. Set crockpot on medium heat setting for approximately 2 hours.

Steam 5 cups of organic, sprouted quinoa seeds in organic, fat-free, reduced-sodium chicken broth, with 5 tbl of freshly-ground saffron threads & mix it with the drained crockpot ingredients.

Oven-roast 3 cornish game hens in a turkey oven bag, in roasting pan, with 4 cups of melted, Smart Balance butter & Simply Orange juice (50/50 ratio of each). Rub cornish game hens with dried rosemary (coarsely-ground) and garlic salt after the butter/orange juice step.

Blend 3 cups rosemary, coarsely-ground, and 1/4 (one-quarter) cup of garlic salt.  Stuff inside of each cornish game hen with fresh rosemary sprigs and navel orange wedges (70% orange wedges, 30% fresh rosemary sprigs, washed, chopped into 1-inch pieces).

Put into oven, center rack, preheated at 325°F, for approximately 45 minutes. Check with a meat thermometer at 45 minutes and every 10 minutes afterwards.

Make everything 24 hours before serving, then just reheat in a steamer/microwave.