Root Veggy Lime Coconut Bowl! Super fab comfort food on the fly. You will need; 2 beets - sliced into 1/4" slices and chunks. 6 med size new potatoes - sliced into 1/4" slices and chunks. 2 -3 med carrots - sliced on an angle - 1/4" 1 bunch green onions 1 cup green beans or snap peas 1 can organic coconut milk 1 fresh lime - squeezed 1 can black beans 1 cup organic shredded cheese - pick your fave kind or soy cheese or nuts 1/2 cup pepitas - salted 1 tbsp Himalayan sea salt 2 heaping tbsp cumin 1 tsp cumin seeds if you have them. 3 tbsp coconut oil Heat up oil on med. in large skillet. Please make sure there is NO water in your pan - it pops and jumps like mad with coconut oil. Add chopped green onion - 3 or 4 or 50 if you like them, saute 2-3 minutes, add cumin + seeds, sea salt and saute for a few more minutes. Add root veggies but not peas / beans. Save for the last 4-5 minutes. Shake around the pan to Add root veggies but not peas / beans. Save for the last 4-5 minutes. Shake around the pan to scoop up spices onto the veggies. Add 1/2 cup coconut milk (save the rest for the next day for your smoothies), rinsed canned black beans and stir. Cover, turn down heat to med-low for 5 minutes. Stir every so often. Test veggies for tender-firm readiness :) Add green beans / snap peas. Add lime juice. Stir. Cover on low for 3-4 minutes. Sprinkle cheese on top. (Goat feta with peppercorns rocks it). Add pepitas. Serve with green salad / spinach / arugula / Bob’s your Uncle! Dessert? Lemon Sorbet with mint sprig or Lemon curd
Posted on: Thu, 26 Sep 2013 00:38:16 +0000
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