real caveman food: lettuce out of the garden

I just harvested most of my lettuce, enough to fill one large plastic refrigerator storage box, and helped myself to some super-fresh lettuce for lunch. 

I washed the lettuce twice, drained it, saved most of it, put what I wanted into my serving dish, and drizzled it with olive oil, a squeeze of fresh lemon, a sprinkling of “real” salt, and a dash of turmeric.

Then I took the salmon out of the oven, where it had been baking for 45 minutes, and finished it off the same way, with a drizzle of olive oil, lemon, real salt, and turmeric.

For dessert: caveman cookie! Yum!


About Susan Bame

Writer, Mediator, Facilitator, Teacher, fascinated with indigenous forms of conflict resolution. I love watching people become empowered. I have a master's degree in conflict resolution and a personal interest in organic food, detoxing and healing the body, alternative holistic approaches to health, self-empowerment and win-win solutions through mediation, Structured Water™, and energetic healing. I lived on the Omaha Reservation in northeast Nebraska for ten years, worked with Native families in the area, and have a great interest in Native history, culture, practices, traditions, stories, and current affairs. View all posts by Susan Bame

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