The Nourished Belly Diet by Tammy Chang

Author:Tammy Chang
Language: eng
Format: epub
ISBN: 9781612435848
Publisher: Ulysses Press
Published: 2016-02-24T16:00:00+00:00

Tip: With heartier leafy greens, such as collards or kale, take out the stem by pinching the end of the stalk and pulling the leaf off. Save the stalks to juice or to use for broth.

FOR COLORFUL, CRUNCHY VEGGIES:

SERVES 2

When you cook vegetables, it’s helpful to look at their consistency (for example, summer squash is more spongy and will cook quicker than, say, broccoli or cabbage). You’ll want to put veggies that take longer to cook in first, adding vegetables that don’t need as much time as you cook. In a simple veggie stir-fry, I usually start with onions and mushrooms, add firmer veggies such as carrots and broccoli, and finish with a leafy green in the last few minutes.

Basically, you want to cut veggies into roughly the same size and shape so that they will cook at roughly the same time. You can omit the garlic if you like, but I grew up eating garlic in everything, so this is how I roll.

½ tablespoon cooking oil

2 cups colorful, crunchy vegetables, chopped and/or sliced

1–2 cloves garlic, minced (optional)

splash of broth or water

sea salt and pepper, to taste

1.Heat sauté pan over medium until warm.

2.Add cooking oil.

3.Add veggies, and stir until coated.

4.Add garlic if using, and stir.

5.Add splash of broth or water and cover with a lid.

6.Cook for a few minutes and taste for doneness!

7.Add salt and pepper.

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