Anti- PATHOGENIC SEASONING

I used  mustard green, leafs  from the produce department at any grocery store, I washed it Clean then blend it with distilled water then drain the leafs out then keep the liquid in the Refrigerator and every time I cook I use 1 to 3 table spoons of the mustard greens liquid when seasoning my meats or sea foods. This can also be done with The Green Wasabi Paste about 1/3 -1/2 Teaspoon depending on the amount of meat, poltery or seafood you seasoning.