Goodness gracious me…
Summer time!! Broiled curried sweet potato and garden green beans, avocado massaged kale salad with navel orange citrus, flax and cilantro infused lentils, red onion-kimchi-and portables sauté, and a cool sesame cucumber salad.
Red onion-kimchi-and portables sauté:
Portabellas, kimchi, fresh ginger, paprika, and red onions. Sauté for 15 mins on low and then remove lid and allow mushrooms to soak up juices. Spicy, tangy, and earthy.
Broiled curried sweet potato and garden green beans:
Thinly sliced sweet potato, sriracha, rosemary, fiesta seasonings, chili powder, and curry powder. Baked for 35 mins on 400–flip twice. Garden fresh greens beans added just before last minute broil.
Cool sesame cucumber salad:
Cucumbers, toasted sesame, vinegar, nutritional yeast, and a dash of cracked pepper…this dish helped keep our palate hydrated between bites!
Flax and cilantro infused lentils:
Sounds scary but trust me. Lentils boiled with cilantro stems, veggie no-sodium bouillon, and a touch of salt. Once plated, add cracked pepper, and milled flax seed. Seriously nutritious and packed with; cholesterol-lowering fiber, protein, iron, minerals, and alpha-linolenic acid.
Avocado massaged kale salad with navel orange citrus:
Massage green kale leaves with 1/2 avocado and organic navel orange slice juice (just squeeze over the avocado and kale leaves), add 2 spoons of milled flax seed, walnuts, dash salt, cracked pepper, and baby of dash vinegar.
“Flax seed is a rich source of alpha-linolenic acid, an essential Omega-3 fatty acid, according to the Mayo Clinic. The University of Maryland Medical Center states that alpha-linolenic acid is crucial to optimal brain function and affects cognitive and behavioral health, growth, development and the prevention of certain diseases. It may also help prevent heart disease, high blood pressure, high cholesterol and arthritis.”–Livestrong.com
Taking these cucumbers to a pool party tonight, along with your zucchini/sweet potato patties & Swiss chard!