Who said vegetarian cooking had to be difficult? We got home at 7:00 and dinner was on the table by 7:15.
- Pre-cook the beets. This is SO EASY!!! Scrub the beets and slice into chunks. Toss with olive oil, sea salt and pepper to cover the beets. Place on an oven try and bake for about 45 minutes at 325, or until you can easily pierce with a fork. That’s it. The beets on this beautiful plate were prepared the night before. (Cook once, eat twice: now and for later. Great time-saving strategy. Delicious hot and cold.)
- The kale was ready in under 10 minutes. I rinsed it and drained it. It was steamed for about 4 minutes until soft. (With practice you will cook everything to perfection. Not too much, not too little. It’s okay if you mess up in the beginning.)?When it was done I drizzled some Bragg’s Amino Acid over it. (All the flavor, protein and nourishment you need for this uber-nutritious food!)
- The bread was a gluten-free variety we get at Trader Joe’s. I put home-made kale pesto under some store-bought humus. Don’t want to make pesto from scratch? So, don’t! The variety from TJ’s is incredibly fresh. Basil, not kale. But still delicious. (Costco has a great one too.)
- I put some fresh home-grown sprouts over the humus and VOILA! Don’t want to grow your own sprouts? So buy them!
Seriously, this was prepared in under ten minutes. Who said healthy eating had to be time-consuming or difficult?
Let’s call this the no-brainer, no-excuse, super nutritious, super delicious, feed-’em-quick meal.
Hearty appetite! Your body will love you back for this yummy alternative to less pro-health meals. A sant?!
With love and encouragement,
Board Certified Integrative Nutrition Health Coach
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