🌚 All borders eventually end, Part 4.

See also: 👉 Part 1, 👉 Part 2 and 👉 Part 3.

🎥 Niki a.k.a IDF Security (left) is explaining to Bob (right) where the borders of his authority end. In plain language.

🔠 PeopleCats.Garden 
#PeopleCats

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😎 Chuck Norris doesn’t sleep.
Sound on 🎤

"Chuck Norris doesn’t sleep. He waits." - Chuck Norris “facts”

🎥 Bob is always ready...

🔠 PeopleCats.Garden 
#PeopleCats #Quotes

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🍴 Chaya Nutritious Omelet: quick-n-fun exotic recipes

Ingredients

• Chaya leaves - about 2 cups packed, stems removed
• Onion - 1 small, sliced
• Eggs - 2
• Cooking oil - 1 tablespoon
• Salt - to taste

Instructions

1. Boil chaya leaves in plenty of water for 10 to 15 minutes to remove natural toxins. Drain well and chop.
2. Heat oil in a pan and saute the onion until soft and lightly golden.
3. Add eggs and scramble gently.
4. Fold in the cooked chaya and stir for 1 to 2 minutes until well combined.
5. Serve warm. Flavor is similar to spinach with a firmer texture.

🛒 Add Chaya to your tropical Veggie Garden

📚 Learn more:

Cnidoscolus aconitifolius (Chaya, Maya Spinach Tree) in Plant Encyclopedia
Variegated Chaya - beauty meets nutrition
Chaya's health benefits: a must-have tropical leafy vegetable for sustainable gardening

#Food_Forest #Recipes

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🍴 Banana Skillet Fritters

Ingredients

• 1 ripe banana
• 1 tablespoon flour
• Oil for pan searing

Instructions

1. Mash the ripe banana in a bowl until smooth.
2. Stir in the flour to form a thick batter.
3. Heat a lightly oiled skillet over medium heat.
4. Drop small spoonfuls into the pan.
5. Cook until golden and crisp outside, flipping once.

📚 Learn more:

Banana cinnamon fritters
Secret Banana Daiquiri recipe: healthy never tasted so good
Grilled Banana Boats recipe
Banana plant (Musa) in Plant Encyclopedia
The best varieties of edible Banana to plant
Posts about #Bananas
📱 Why every garden needs a banana tree

#Food_Forest #Recipes #Bananas

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🍴 Katuk Coconut Soup

Ingredients

• Katuk leaves (Sauropus androgynus), about 2 cups, stems removed
• Coconut milk, 1 cup
• Garlic, 1 clove, minced
• Salt, to taste

Instructions

1. Wash Katuk leaves thoroughly.
2. Boil Katuk leaves in plenty of water for 15 minutes.
3. Drain completely and discard the boiling water.
4. Chop the cooked Katuk leaves.
5. Warm coconut milk in a saucepan over low heat.
6. Add garlic and simmer gently for 1 minute.
7. Add the boiled Katuk leaves and cook for 3 to 5 minutes.
8. Season with salt and serve warm.

Important Safety Note

Katuk leaves must always be boiled for at least 15 minutes and the water discarded. Do not consume raw or lightly cooked Katuk.

🛒 Add Katuk Superfood to your Food Forest

📚 Learn more:

Sauropus androgynus in Plant Encyclopedia
The secret Brain Food growing in my backyard (and it tastes like green peas!)
Katuk egg stir-fry: Quick-n-Fun exotic recipes
Health benefits of Katuk: a Superfood for your mind and body

#Food_Forest #Recipes

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