Lunch in under 10!

IMG_3812 A vegetable medley ~

1 zucchini washed, trimmed and sliced thin

A handful of green beans, washed, trimmed, and chopped in 1/4ths

A couple of leaves of kale (any kind is fine), washed and hard stems trimmed

A few leaves of Swiss chard, washed (make sure you get the grit out of the grooves of the red stem :-)); keep the stem in this case

Add all vegetables to a pot, add about 1 cup water; steam on medium heat for 6-8 minutes.  Remove from heat; add salt and black pepper to taste.  Puree as you as you desire! Enjoy!

FullSizeRender-5IMG_3678For an added richness and a dose of good fats, I love adding fresh grated coconut to my soup.  The fat keeps me satiated longer and from becoming hungry too fast.  I buy fresh coconut from my local Indian grocer in the freezer section.  (Most imported fresh coconut products are flash pasteurized.)  I also buy whole coconuts and process them when I have some time.  Coconut freezes well and has a low shelf life of only a few days, in the fridge.


Author: AyurJaya

Clinical Ayurveda Specialist

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