Pink and Green Super Supper
Every few days I will cook adzuki beans, mung beans and quinoa and store in my fridge. This helps when I get in late and haven’t prepared anything for dinner. Without the added hassle of having to cook these things I can throw them together with whatever vegetables I have and I know that Ive got my protein covered.
Saturday night is normally a “gosh Im hungry what can I eat NOW” kind of day and last Saturday wasn’t any different.
But I was prepared….
1 oz Mung beans
1 oz Adzuki beans
3 broccoli florets
6 asparagus tips
6 green beans trimmed and cut in half
Half a corgette spirilized
Half a carrot spirilized
1 raw beetroot spirilized
1 Tbls coconut oil
1 Tbls soy sauce
1 inch fresh ginger minced
1 tsp sesame seeds
Slowly heat the coconut oil in a wok or frying pan and add the broccoli stir fry the broccoli for about 5 minutes on medium heat.
Add the asparagus and then the green beans and continue to stir fry for another 5 minutes on medium heat.
Finally add all of the other vegetables and the soy sauce and ginger stir fry for another 5 minutes before adding the adzuki, mung beans and quinoa. Continue stir frying for another 5 minutes.
Serve the stir fry straight from the wok and sprinkle the sesame seeds over the top.
Sit back and enjoy your healthy and nutrious ‘fast food’.
What does this recipe do to my body?
Quinoa protects against free radical damage,
Adzuki Beans contain essential B vitamins and aids liver detoxification,
Mung Beans contain potassium helping lower blood pressure,
Broccoli promotes collagen synthesis encouraging great skin,
Asparagus removes energy draining toxins, helps strengthen the immune system,
Green Beans are a great source of vitamin C and contain twice as much iron as spinach,
Corgettes Have a diuretic effect which aids water balance,
Carrots aid digestion and helps maintain good eyesight,
Beetroot has a liver cleansing action and improves the bloods intake of oxygen,
Ginger helps with nausea, contains anti inflammatory oils.
Thanks for reading