The Naked Foods Cookbook: The Whole-Foods, Healthy-Fats, Gluten-Free Guide to Losing Weight and Feeling Great by Margaret Floyd & James Barry

Author:Margaret Floyd & James Barry
Language: eng
Format: mobi
Tags: Cooking, Health & Healing, General
ISBN: 9781608823185
Publisher: New Harbinger Publications
Published: 2012-05-03T00:00:00+00:00

Long Life Greens

Everyday •• Vegan •• Better than naked

Most of us could use more green in our diets. This recipe is a delicious and easy way to include a bunch of your favorites. We’ve paired it with Teriyaki Sauce but you can add any of your favorite sauces from this book. You can also add protein to this dish: shrimp, chicken, beef, or tempeh.

Makes 4 servings

1 teaspoon unrefined coconut oil

4 large shiitake mushrooms, thinly sliced (approximately 1 cup)

4 cloves garlic, cut into thin rounds

2 cups 1-inch-cut green beans

2 cups 2-inch-sliced red Swiss chard, including stem (keep sliced stem separate)

2 cups stringed and thinly cut (on the diagonal) snow peas or sugar snap peas

1 cup almonds, ideally presoaked and dehydrated or slow-roasted, coarsely chopped

½ teaspoon chili flakes (optional)

1 teaspoon thinly sliced scallions, white and green parts

½ cup Teriyaki Sauce

Heat coconut oil in a large sauté pan over medium heat. Add shiitake mushrooms and cook until soft, 2 to 3 minutes. Add garlic and continue cooking for 1 to 2 minutes. Add green beans and the stem portion of Swiss chard. Add 1 teaspoon water, cover pan, and lightly steam the vegetables for 1 to 2 minutes. Remove vegetables from heat and set aside in a large bowl. Add snow peas, chard leaves, and almonds, and toss. The residual heat will lightly cook the snow peas and chard leaves.

To serve, plate the veggies and sprinkle with chili flakes and scallions. Then drizzle with Teriyaki Sauce and serve.

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