Indian Style Vegetables
Pre-heat oil on a pan (we used grape seed oil, but you can also use ghee, coconut oil, sesame oil) Add your favorite spices (we used mustard seeds, cumin seeds, turmeric, cloves and curry) then chopped onion (or garlic), then vegetables of your choice (we used sweet potato, cauliflower, Brussels sprouts, parsnip, frozen green peas, rainbow chard. Greens always go at the very end. Cook on low heat for 20-30 min. You can add just a little bit of water if it starts burning. Enj
Two Versions of Baked Salmon
While oven is pre-heating (385) put your fish on a tray, sprinkle with • Option 1 (Asian flavor) soy sauce, sesame oil, sesame seeds • Option 2 (Mediterranean flavor) olive oil, lemon juice, black pepper, dill, red onions, bell peppers Bake for 20 min and broil for additional 2 min Enjoy! TIP. If you are cooking for 1 or 2 people and have a space on your tray put there cut-in-halves Brussels sprouts or sliced turnips (use same topping).
Omelette on Vegetables Bed
Heat up the oil on a pan Put your vegetables starting with roots, then peppers and tomatoes, at the end greens Cover it with the lid for couple minutes then add whipped eggs with salt and black pepper Cover for few more minutes Add chopped dill, parsley of cilantro on a top if desired. Enjoy!
Quinoa with Butternut Squash
Ingredients: Quinoa (white, red or mix) 1 cup Water 2 cups 1 carrot or half of a cup of cubed butternut squash Instructions: Soak grain overnight. In the morning - rinse, add water, shredded carrot (or squash) and cook tightly covered on a slow fire for 15 min. Make sure to add the same amount of water you poured while rinsing to keep the right proportion. Keep in mind the grain " takes in" some water when it soaks Add butter or olive oil on your plate, top with pumpkin see