Don’t throw away those funny leaves and red stems growing out of your beets! Cook em and enjoy! This recipe is super simple, makes a fabulous side, or eat the whole thing on some brown rice 🙂 You could also saute up some tofu with it as an entree. So bright and so vibrant!!
-1 large clove garlic, minced
-stalks and leaves of 3-4 large beets, washed and chopped
-1/4 yellow onion chopped
-1tsp sesame oil
Sautee all ingredients over medium heat until stalks reach desired tenderness, around 5-7 minutes for me!
Enjoy and be nourished!
Little early for spring, never to early for fresh creamy veggies!! This dish has it all, protein power form
peas, sweet plantains, creamy coconut, tangy lemon, and crisp asparagus! I will be making this again soon!
1 red onion
3 cloves garlic
6 oz asparagus chopped
1 cup coconut milk canned
salt/pepper to taste
1/2-1 lemon, slivered almond, and cilantro garnish
Steam peas and asparagus till crisp, set aside.
Sauté onion garlic basil in coconut oil, then minced jalapeños and plantains sliced in a bias. Add veggies and coconut milk to the pan, simmering for a few minutes. Remove from heat, serve over brown rice or grain of choice, and garnish with lemon juice, cilantro, and slivered almonds!