Servings – 3-4

This recipe can be adapted for all stages of the program.

[recipe-ingredients]

• 1 cup chopped green beans
• 1 cup cabbage chopped
• 1 cup broccoli stalks chopped
• 1 cup kohlrabi chopped
• 1/2 bag spinach or 2 cups

FOR THE SPICE MIXTURE:

• Spices needed: 1/4 cup of mixed almond, cashew and pine nut powder. (you can grind almonds, cashews and pine nuts after toasting to make the powder – alternately, you can use just one nut variety or any combination of the 3)
• 1 Tbsp. Grace coconut powder,
• ¼ tsp. cumin seeds or powder
• ¼ tsp. coriander seeds or powder
• 4 green chilli peppers – optional depending on your heat tolerance
• 1 garlic clove
• 1 small piece of ginger (about 1 inch) – you can use about 1/4 tsp ground ginger if you prefer
• 1 tsp. turmeric
• 1 Tbsp. poppy seeds.

recipe-directions]

1. Wash, clean, chop vegetables in smaller chunks and cook.
2. Put all the spices in a blender with about 1/4 cup water and blend together to make a paste – you may need to adjust the water amount depending on how thick you want the sauce
3. Then pour in the spice paste and boil with veggies on low heat in a heavy bottom pot, and monitor it to make sure not to burn it, cook until the sauce starts to thicken a little.
4. Add spinach at the end and allow it to steam for 2-3 minutes.

Serve with konjac rice or noodles and a protein of your choice.