(1) Place the CAULIFLOWER FLORETS into a preheated non-stick skillet; drizzle with OLIVE OIL (optional); stir occasionally until they are golden and crispy, about 20 minutes
(2) With a vegetable peeler, peel 3 strips of LEMON ZEST from the LEMON
(3) Transfer the roasted cauliflower to a serving bowl. Top it with the PARSLEY, CAPERS, JALAPEÑO, and LEMONZEST
(5) Add LEMON JUICE, SALT and PEPPER; toss until coated
(2) Heat skillet to medium temperature, add GARLIC and BRUSSSELS SPROUTS stir lightly, and cook until brussels sprouts are crisp around the edges, about 5 minutes
(3) Add WATER and cook until brussels sprouts are soft, 7-8 minutes
(4) Whisk together MUSTARD, BALSAMIC VINEGAR, NUTRITIONAL YEAST, and HONEY, and drizzle the mixture over the brussels sprouts.
(5) Continue cooking 1-2 minutes until heated through
“We’ve got sunlight on the sand We’ve got moonlight on the sea We’ve got mangoes and bananas we can pick right off a tree” (Rogers and Hammerstein, “There is Nothing Like a Dame” from the musical South Pacific.
It’s always nice to sit down to a complete meal, but the truth is that most of us often need something quick and easy. Fortunately, plants provide a wealth of foods that require little or no preparation and are really at their best and most nutritious when eaten fresh from the tree, bush, or vine. Just wash and enjoy. Some, you can eat with the peeling. Some, like bananas and oranges, come in an easy-to-remove biodegradable wrapper. If you have just a bit of time, you can combine them in salads or fabulous dessert plates.
It’s a good idea to clean the surfaces carefully to eliminate bacteria that they might have picked up in the process of bringing it from the farm or orchard to your pantry. Here’s a quick guide to getting these natural fast foods ready to eat.
How to clean them
1. If you will eat the peeling, it’s a good idea to scrub it with a vegetable brush.
2. If you’re going to peel it, a good rinse, clean hands, and maybe a clean knife are all you need.
3. For porous foods like lettuce or strawberries, soak briefly (3 minutes or less) in a solution of water and vinegar (plain old cheap vinegar will do the trick)–about 1 part of vinegar to 3 parts of water.
If you are limiting or restricting processed oil, avocado can give you the creaminess and healthy fat you crave in a salad dressing. Or maybe you just love avocado anytime anywhere any way!
OVERVIEW
INGREDIENTS
4 servings
1 avocado, peeled and roughly chopped
15 minutes preparation
2 Tbsp lime juice
no cook time
salt and pepper to taste
BLENDER OF FOOD PROCESSOR
1/2 cup almond milk
2 Tbsp water
STEPS
Place all ingredients in blender or food processor and blend until smooth. Adjust the amount of water to get the desired consistency.
(1) Drop TOMATOES into a pan of boiling water for about 1 minute, until the skins split. Lift out and peel, then chop roughly.
(2) Saute ONION on medium-low heat about 5 minutes until translucent but not colored. Add GARLIC and cook 2 more minutes.
(3) Add peeled TOMATOES breaking them up with a wooden spoon, then add 1 tsp SUGAR, dash of RED-WINE VINEGAR, and 3BASIL STEMS (save the leaves). Season lightly with SALT and ground BLACK PEPPER.
(4) Bring to a simmer, then turn down the heat and simmer 45 minutes, stirring occasionally. Test the seasoning, add the roughly-torn BASIL LEAVES before serving.
