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Green Goodness.


Inspired by the Green Goddess bowl at Life Alive in Cambridge – I decided to modify/recreate this wonderful meal at home. Recipe below!

Green Goddess with Soy-Ginger Sauce

  • Asparagus (a handful – about 5-6 spears, trimmed)
  • Whole Shitake Mushrooms (a handful)
  • Broccoli (approx. 1/2 cup)
  • Baby Spinach (or kale)
  • Alfalfa Sprouts
  • Cooked Green Lentils (1/2 cup)
  • Avocado, sliced
  • 2 cloves garlic, thinly sliced
  • LOTS of grated ginger root (a few tablespoons)
  • 1 cup brown rice
  • Soy Sauce
  • Rice Vinegar
  • White pepper
  • Black pepper
  • Red pepper flakes (to taste)
  • Water

1. Start cooking brown rice – use 1 part rice and 2 parts water. Cook for about 40 minutes.

2. Prepare soy-ginger sauce by combining in a small bowl, equal parts soy sauce and rice vinegar. Grate in fresh ginger and add white & black pepper and red pepper flakes to taste. Thin out/expand the liquid with a little bit of water.

3. Trim asparagus and wash all vegetables.

4. Over a separate pot of boiling water, steam asparagus, mushrooms, broccoli, lentils & spinach. Over the vegetables sprinkle the sliced garlic and some grated ginger. Steam until all vegetables are soft and spinach is wilted. This took about 15 minutes, but just keep an eye on it to make sure the veggies don’t get overcooked.

5. As the vegetables begin to soften, spoon a few tablespoons of the soy-ginger sauce onto the veggies.

6. Over brown rice, put a portion of steamed vegetables. Drizzle the rest of the sauce and top with cold sliced avocado and alfalfa sprouts.

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