Eat the Rainbow!
Red: High in phytochemicals like lycopene; heart healthy and protective against prostate cancer.
Orange/Yellow: High in vitamin C and carotenoids; important for healthy eyes, immune system and digestion.
Green: Contain phytochemicals like lutein and indoles. Beneficial for anti-aging, eye protection and cancer protection.
Purple: Full of antioxidants like resveratrol, which has an anti-inflammatory and anti-aging effects.
Ingredients:
1 tbsp Barlean's Coconut Oil
1/3 block tempeh
1 small red beet
1 carrot
1 handful snap peas
2 stalks of kale
½ small zucchini
1 clove of garlic
1 tbsp tahini
1 small handful of pumpkin seeds
¼ tsp cumin
¼ tsp coriander
sea salt, to taste
Read more about phytochemicals in plants
Directions:
Add coconut oil to a heated pan. Chop beets; add to pan with a pinch of salt. Lower temperature to low heat, cover and simmer. Chop carrots and add to pan, cover. Add snap peas, cover. Chop kale, add to pan, cover. Chop garlic, add to pan; add cumin, coriander, pinch of salt, tahini and pumpkin seeds; mix well, cover. Chop zucchini and tempeh, add to pan, mix, cover and let sit for 2 minutes before turning off heat. With the heat off, leave pan on burner, cover and let set for 5 minutes. This allows the flavors to soak-in and leaves you free to set the table or wash up. Serve and Enjoy!
