Today I was set to go out for lunch. After a morning of writing, I was looking forward to getting out of the house. When it came time, I considered that I have no real reason to get out except for go visit a friend today, and I need to be working on finishing this book before the end of the month. I was convinced there was nothing in the house, but found some edamame in the freezer and decided to go for it.
Edamame, leftover brown rice, with Hemp-Spirulina dressing
I water sauteed the collard greens and shallots:
- Boil 1/2 inch of water in a pot.
- Add diced shallots and simmer for 2 minutes.
- Add slivered collard greens and simmer for 3 minutes.
- Add 1 pinch of sea salt and cook for 1 more minute.
- Remove with a slotted spoon.
Add edamame and veggies to a bowl of brown rice topped with dressing:
Hemp-Spirulina Vinagrette:
2 t hemp seed oil
1 t apple cider vinegar
1 garlic clove
1/4 t rosemary
1/4 t spirulina
Whisk and enjoy on veggies or as a sauce for a sandwich or salad.
This is a great liver detox meal in that it is green and includes sea veggies and essential fatty acids, phytonutrients and chlorophyll.
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