Makes eight 1 cup portions (=2 servings of vegetables)
2 tablespoons olive oil
1 head cauliflower, broken into florets
2 small fennel bulbs, sliced (white parts only)
2 cups Brussels sprouts, about 10 ounces, ends trimmed, outer leaves removed, and cut into quarters
2 cloves garlic, sliced
1 tablespoon dried thyme
1/4 teaspoon black pepper
1 lemon, zested and juiced
1. Preheat the oven to 425 degrees.
2. Heat the oil in a large oven-safe saute pan. Saute the cauliflower over high heat, stirring constantly, for five minutes.
3. Add the fennel and cook for 3-4 minutes. Add the Brussels sprouts, thyme, pepper, and garlic; sauté for 2 minutes.
4. Transfer the pan to the oven to roast for 25 minutes, stirring every 10 minutes. Sprinkle with lemon zest and juice.
*Start cooking the adzuki beans first.
Prep Time: 1 day to soak beans, 5 minutes to prep vegetables
Cooking Time: 1 hour
Yield: 4-6 servings
1 cup dry adzuki beans, rinsed and soaked overnight
8 cups water
1 3-inch piece of kombu
2 carrots, sliced
1 onion, sliced
1 teaspoon olive oil
2 cloves garlic
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon umeboshi vinegar
optional: you may substitute lemon juice and sea salt for the umeboshi vinegar
1. Discard soaking water and rinse adzuki beans.
2. Add beans to large pot with kombu and 8 cups water.
3. Bring to a boil. Lower to a simmer and cook for 35 minutes.
4. Add carrots and cook 10 more minutes, until tender.
5. Sauté the onions and garlic in olive oil. Add herbs and umeboshi vinegar. Cook until onions
are soft and translucent. Add to the simmering soup.
6. Season soup to taste.
Prep Time: 3 minutes
Yield: 1 cup
1 large peeled and pitted avocado
2/3 cup plain yogurt, goat yogurt or soy yogurt
1 diced tomato
dash or two of cayenne pepper
sea salt and black pepper
- Mash avocado with a fork until very smooth.
- Add yogurt, tomato, cayenne. Blend until smooth. This may be done in a food processor, in a blender or with a fork.
- Add sea salt and fresh black pepper to taste.
- Serve chilled with mixed raw vegetables.
Note: Best made a maximum of 1 hour before serving.