Vegetable Medley

Kitchen Inspiration:

Nothing I create in the kitchen takes more than 15 minutes. I usually jump into creation mode with a few ideas in mind. Things are going to green. There will be no sugar. There will be plenty of healthy fats to cover my greens. The long vilified fats in our food are what assist vitamins with transportation through the wall of the small intestine and into the body of the cell. This particular dish is a wonderful dinner medley or midday meal. it’s easy to digest and loaded with antioxidant-containing plants.

Ingredients:

1 cup of Organic Peas
1 Cup of Broccoli
1 Cup of Summer Squash
1 Cup of Kale
I/2 cup Artichoke Hearts
1 Tbsp Ghee Butter
1 Tsp of Pink Sea Salt

Directions:

Ideally your kitchen is blessed with an InstaPot which makes life very easy. All vegetables go inside, add 1/2 cup of water and set the timer to 1 minute on pressure cook. Set it and forget it. 

On a conventional Stove top simply add all the veggies to a medium sized pot and add 1.5 cups of water. Bring to a boil. Allow veggies to simmer for 5 minutes.

Once cooked remove 3/4 of the veggies and strain them completely, removing any water.

Add strained veggies to a food porcessor, with ghee and sea salt. Puree until a smooth consistency is achieved. Transfer the puree to a bowl and then top with the remaining veggies left in the Instapot or stove top pan. Salt to taste. 

Nourish. thrive. Move. Inspire.

 

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