‘Vegetables are the soul’s food, the poet’s inspiration and the chef’s canvas’
I love this recipe as it uses steaming, which is a quick method and one that retains a lot of nutrients. Often, we subject our veggies to excessive heat through boiling or microwaving and all the photo nutrient goodness escapes. It’s also a super quick method and so makes for a quick meal when you are craving those greens. I adapted this from Dr Mark Hyman’s recipe. Dr. Mark Hyman believes we all deserve vibrant health and happiness-and that we can get there using the power of real food. Amen.
Ingredients:
- 1 cup of sugar snap peas
- 1 bunch asparagus, cut into 1-inch pieces (about 2 cups)
- 2 cups Bok Choy, chopped
Sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons gluten-free tamari
- 2 tbsp. maple syrup (optional)
- 1 tablespoon lime juice
- 1 tablespoon unsweetened almond butter
- 1½ teaspoons garlic, pressed
Method
- Place a steamer basket in a medium-sized pot and add water, being careful to keep the water level below the basket. Bring to a boil.
- Add the toasted sesame oil, tamari, maple syrup, lime juice, almond butter, and garlic and mix well.
- When the water in the pot is boiling, add the broccoli, asparagus, and Bok choy to the steamer and steam for 5 minutes. Stir once halfway through so that the vegetables get equal access to the heat.
- Once veggies are cooked through, carefully remove from steamer pot and immediately toss with the dressing.
- Add roasted tofu for a protein boost.
