Listing all posts from February of 2018. Show all posts.
  1. Steamed Veggies with Lemony Soy Dressing      serves 6


    2 cloves garlic, pressed
    1 piece fresh ginger, about 1½ inches (4 cm), peeled and chopped fine
    juice of 2 lemons
    ¼ cup (60 ml) olive oil
    ¼ cup (60 ml) soy sauce (I like tamari and shoyu)
    2 red beets
    1 rutabaga         all peeled, cut into cubes (1/2" x 1/2")
    3 carrots                          
    3 handfuls of brussel sprouts, cut into quarters lengthwise
    1 leek, cut into hlaf length wise, then into ½-inch (1-cm) pieces crosswise
    1 can (15 ounces or 420 g) chickpeas, drained and rinsed

    Cilantro leaves and chopped scallions for garnish

    Combine the dressing ingredients in a glass jar. Close the lid and shake to mix.
    Fill a pot with 1 inch (2½ cm) of water, insert a steamer basket and bring the water to a
    boil. Add the vegetables – start with the beets, then add the rutabaga, then the carrots, then
    the brussel sprouts – waiting two minutes after each addition. Follow with the leek and chickpeas
    added at once. Steam until tender.
    Serve on a bed of cooked brown rice, black rice or quinoa - spoon the rice on individual plates, then top with
    the vegetables. Pour on the dressing and garnish with cilantro leaves and chopped scallions.

    ENJOY !

Copyright © 2018 Marika Blossfeldt, HHC, AADP
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