|
Steamed Kale and Broccoli with Apples
1 bunch kale
2-3 broccoli "trees"
1 ripe apple
water for boiling
Rinse and cut the kale and broccoli.
Peel and cut the apple into bite size chunks.
Add the kale, broccoli, and apple to a pot with some water and bring to a boil.
Reduce the heat, cover and steam until soft.
|
| Carrot-Sprout Salad with Honey-Kiwi Vinaigrette
carrots, peeled and grated
2 varieties of sprouts
avocado, sliced
grape tomatoes
slivered almonds
2-3 kiwi fruits, peeled and chopped
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. honey
¼ tsp. salt
¼ tsp. pepper
Wash the sprouts and combine the 2 varieties in a large salad bowl.
Peel and grate the carrots and combine with the sprouts.
Add the sliced avocado, grape tomatoes, and almonds to the salad.
In a blender or processor, combine the ingredients for the kiwi dressing and process until smooth.
Drizzle the dressing over the salad and serve.
|
|
Sweet
Vegetable Sensation
Recipe
courtesy of: The Institute for Integrative Nutrition
Chop several of the following sweet vegetables into
chunks:
Carrots
Yams (Garnett and Japanese)
Squash (Butternut, Acorn, Delicata, Kabocha, etc)
Parsnips
Turnips
Onions
Beets
Radish
Cabbage
Corn
Add about
2 inches of water to the bottom of the pot.
Place the chopped vegetables into the pot in layers; the ones
at the bottom (in the water) will cook faster than the ones
on top.
Cook the veggies covered until soft. NOTE: When the veggies
on top are soft the ones on the bottom will already be cooked.
Season as you desire. Add cinnamon and honey for an extra
sweet dish. Add garlic, ginger, curry, tamari, etc. Experiment!
|
