Thursday, June 25, 2009

Roasted veggies, garlic sauted kale on brown rice with Maple Tahini dressing

Cook brown rice according to directions,
or 1 rice/ 2 parts water

Roasted Veggies

  • 2 carrots peeled and chopped into chunks
  • 1 onion chopped into chunks
  • 1/2 zucchini chopped into chunks
  • 12 asparagus spears
  • sweet potato peeled and cut into 1/2inch rounds
  • sunflower oil
  • garlic powder
  • cayenne pepper
  • sea salt
toss veggies in a bowl with oil and seasonings
place on baking pan, roast @ 400 until done.
about 20 minutes.
it is better to separate the potatoes and put them in the oven first,
then add the rest of the veggies the last 10 minutes or so.

  • 1/2 bunch of kale
  • 1 clove of garlic
  • sunflower oil
wash and chop the kale
chop the garlic
heat oil in pan, add garlic saute
add kale, cook until bright green color.

Maple tahini dressing

2 tbsp tahini
1 tbsp tamari
1 tbsp maple syrup
1 tsp apple cider vinegar
3 or 4 tbsp of water

whisk ingredients together until desired constancy
sometimes tahini differs in texture, so you will have to add or take away water

things to add to your bowl

toasted sunflower seeds
alfalfa sprouts
hemp seeds
chopped fresh red pepper

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