- Aria Fields
Eat the Rainbow
This is an amazing and hearty vegan dish that is great at lunch or as a side for your evening meal.
Ayurvedic medicinal practices were born in India over 3,000 years ago. It is one of the world's oldest healing systems. It is based in the belief that you must treat the whole body (holistic) and believes that for optimal health, there must be balance between the mind, body and spirit. And just like there must be balance in our mind, body and spirit, there must be balance in our diet. "Eating the Rainbow" is one way to achieve that.
Look around at the produce section of the grocery store, or your local farmer's market and you will undoubtedly notice a veritable rainbow of color. Each color contains elements that are of benefit to your body and to remain in balance, it's a good idea to keep your plate colorful.
For this colorful recipe you will need:
2 white onions
1/2 head purple cabbage
3-5 cloves garlic
2 yellow peppers
1 bunch of asparagus
8-10 cherry tomatoes (a decent handful)
Extra Virgin Olive Oil (EVOO)
cumin
crushed red pepper
salt/black pepper
Preparation:
dice onions & garlic
roughly chop your purple cabbage
slice yellow pepper into strips
half the cherry tomatoes
and cut the asparagus into halves or thirds depending on your asparagus
Putting it all together:
In a medium sized wok or pan with a lid add EVOO (about a Tablespoon) and heat over medium heat
Add onion and garlic and seasonings (get creative and add what you like in addition to or as a substitute for crushed red pepper, cumin, salt and pepper) sautee for 3-5 minutes
add purple cabbage, peppers and cook for an additional 3-5 minutes, the goal here is for them to be fork tender but still have a bit of crisp
add asparagus and cherry tomatoes and cover until the asparagus is bright green and fork tender. You don't want to over cook asparagus, it get's downright mushy
Serve alone, as a side, or over rice (really the possibilities are endless) & ENJOY....your body will thank you!
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