>>Does anyone have a suggestion for preparing the leaves of >>prickly pear cactus? Hello, this is my first post. I have been watching this list for a week or two (I have a copy of the Neanderthin book on order). I am into Calorie Restriction with Adequate Nutrition, and am starting to get excited about raw foods, which led to evolutionary diets, and this list. I am inclined to much less animal products than it appears others are on this list, but I do enjoy some, and hey, I might learn something in the process. I'm not from the Southwest, but I did live in Tuscon for two years :) From a book called "Nutrition Secrets of the Ancients" I have a couple of recipes for cactus leaves: Baked Cactus Paddles; Remove needles w/ a knife if they are present. Score the cactus leaves with a knife, then season with salt and a little lime juice. Put on a sheet pan and bake at 375 degrees until tender, about 25 minutes. Remove and cut into strips or squares. Serve as an accompaniment with other foods. Sauteed Cactus Paddles w/ Chile and Lime: 3/4 lb. paddles, needles scraped off 1 New Mexican or pablano green chile 2 tblspns sunflower or light olive oil 4 tblspns finely diced onion salt 2 tblspns chopped cilantro Juice of 1 lime Rinse paddels; dice into strips 1/3 inch wide. Roast chile directly over a flame until skin is loosened, remove skin, slice into strips. Heat oil, add onion, sautee for a minute, then add cactus and chile. Add some salt and sautee another minute. Lower heat, cover, and sautee until cactus is tender and juices boil away, about 15 to 20 minutes. Add cilantro and season with lime juice. The book mentions that they are traditionally boiled, but to preserve nutrients you can steam, roast, grill, or sautee also. Choose thinner rather than thicker paddles. There are some serving suggestions with other foods, but I don't think beans and cheese are in line with this list. Bon Apetit, James Crocker