Rainbow Stir Fry
Prep Time: 10 minutes Cooking Time: 30 minutes Yields: 4 people
Ingredients
1 tablespoon olive oil
2 carrots, thinly sliced
1 bunch broccoli, chopped
2 cobs of corn (with corn removed)
1 cup purple cabbage, shredded
1 pint cherry tomatoes
1 teaspoon tamari or soy sauce
Directions
1. Heat oil in large skillet or pan.
2. Add carrots, stir and cook for 2 minutes.
3. Add broccoli, stir and cook for 2 minutes.
4. Add remaining ingredients and stir for 2 minutes.
5. Add a splash of water, cover and allow to steam for 3 minutes.
6. Remove from heat, stir and leave covered for 2-3 minutes, depending on how crunchy you like your veggies.
7. Sprinkle on tamari and stir.
Notes: Try using Bragg’s Amino instead of tamari or soy sauce, to lower the sodium content.
Oh-So-Delicious Green Cleanser
Prep Time: 8 minutes Cooking Time: 5 minutes Yields: 4 people
Ingredients
1 bunch lacinato kale, chopped, with stems
1/2 medium daikon radish, chopped into 1-inch chunks
1 tablespoon tamari
1 teaspoon toasted sesame oil
1 tablespoon brown rice vinegar
1 tablespoon agave syrup
1 tablespoon nutritional yeast flakes
Directions
1. Heat a medium sized pot with 2 inches of water.
2. When the water boils, add kale and radish, blanch for 2 minutes.
3. Drain in a colander and transfer to a large mixing bowl.
4. Add all other ingredients and mix well, tasting to adjust amounts to your desire.
Notes: This dish has all of the five tastes: sweet, sour, bitter, salty and pungent. It can help bring balance to the system after a period of not-so-healthy eating. Heighten the flavors by adding some dulse (seaweed) flakes and sesame seeds. Also add other vegetables to your taste, such as cauliflower, broccoli, string beans, or asparagus.
Brazilian Style Collards
Prep Time: 10 minutes Cooking Time: 7 minutes Yields: 6 people
Ingredients
2 bunches collard greens
3 cloves garlic
2 tablespoons olive oil
Salt and pepper to taste
Directions
1. Wash collards.
2. Remove leaves from stems, tear leaves in half and stack into piles 4 leaves thick. Roll the stack tightly, turn to the side and cut carefully into very thin strips. Repeat with all collards. The effect is that the leaves will be shredded.
3. Mince the garlic.
4. Heat oil in a frying pan and sauté garlic until golden brown, about 30 seconds.
5. Add collards, salt and pepper and toss quickly for about 5 minutes with tongs or a fork, making sure all greens cook through.
6. Remove from heat and transfer to serving dish.
Baby Bok Choy & Shitake
Prep Time: 8 minutes Cooking Time: 8 minutes Yields: 6 people
Ingredients
1 tablespoon toasted sesame oil
1 small yellow onion, sliced into strips
4 heads baby bok choy, chopped
6 fresh shiitake mushrooms, sliced
1 tablespoons mirin
1 tablespoon tamari
Sesame seeds, optional
Directions
1. Heat oil in a frying pan.
2. Add onions, turn heat down and cook 5 minutes, stirring occasionally.
3. Add shiitakes, bok choy, mirin and tamari.
4. Cover and cook 3 minutes.
5. Spread on a flat surface to cool and stop greens from cooking.
6. Garnish with toasted sesame seeds.
