The King's Christmas Feast 

If you have several people attending, the King's chef likes to use a very large chilled platter on which relatively chunky sizes of the vegetables are arranged so the guests can skip the carrots in favor of the cucumbers or vice versa. 

All the vegetables chosen are arranged over or in a base of  great anti aging greens which everyone can personalize to their own tastes.

The King likes to have a mixture of greens. You can choose one or more for your salad. The king likes a mixture of kale, spinach, turnip greens and collards. 

Use any one or any combination that you enjoy.

First. Before making the salad, choose your vegetables and wash them thoroughly, dry them, and set aside in the refrigerator until you are ready to prepare them. The chef likes to have the tomatoes at room temperature and he never chills a tomato because he feels it reduces the great flavor.

Second. Clean the greens. After cleaning, the greens are dried by wrapping them in a white towel and shaking it lightly several times. 

After they are clean they can be kept in ice water for half an hour or so to crisp them, then dried and transferred to the refrigerator until ready to use. 

Either way the greens are generally chilled to insure their crispness

Third. After everything has had time to chill, proceed to slice, dice, and quarter the vegetables as desired. Place each vegetable in a bowl or saucer of its own.

Fourth. Tear the greens into chunks and arrange them around the platter. 

Fifth. Then among the greens, arrange the quartered tomato, sliced cucumber, red and white radishes, lettuce, and of course a few slices of both red and green onion, and any other vegetables you may have chosen. The Queen likes, for example, yellow squash.

Sixth. The salad platter is your work of art just work with the arrangement until you feel it looks good, then it is ready to serve.

You can make any number of salad dressings. The King's chef prefers a basic formula consisting of one half apple cider vinegar, one half virgin cold pressed olive oil, a bare dash of salt and pepper and well shaken. 

When preparing the greens for arrangement on the chilled serving platter, remember that greens and lettuce are always torn into pieces by hand, never cut or sliced by knife or scissors.

Vegetables, like fruits, are essential to any anti aging program. 

British scientists recently proved".... a diet high in green vegetables helps any anti aging program. They proved that chemicals released when vegetables, such as cabbage or Brussels sprout, are chopped, processed, cooked, chewed and digested can stop certain bad cells from proliferating indefinitely. The protection is provided by the chemical that gives the vegetables their slightly bitter taste.

The study, published in Carcinogenesis, shows that sinigrin -- a chemical compound found in brassicas (greens such as brocholi, brussel sprouts, and cabbage) -- is converted during the digestion process into allyl-isothiocyanate (AITC) and helps the body defeat certain types of hostile cells. You may wish to consult your nutritionist or medical doctor to be sure you are getting enough vegetables in your personal diet.
 

Introduction

The Feast Turkey

Feast Mashed Potatoes

The Feast Gravy

The Feast Cornbread

The Feast Dressing

The Feast Relish

The Feast Cheese Sauce

The Feast Broccoli

The Feast Chunky Salad

The Feast Peanut Butter Pie

The Feast Menu Ideas

The Feast Greeting

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