Adzuki and Butternut Kale Sauté
Ingredients
½ yellow onion
2 cloves of garlic
1 Tbsp olive oil
1 butternut squash
2 cups chopped kale
2 Tbsp Braggs Liquid Aminos
2 cups cooked adzuki beans
Directions
1. Saute the onion and garlic in the olive oil for 5 minutes on med-low heat.
2. Peel and cut the butternut squash and sauté with the chopped kale, Braggs Liquid Aminos, and ½ cup water for 30 minutes.
3. After 20 minutes, add cooked adzuki beans and heat thoroughly for 5 minutes.
Also in Sides & Salads
Tangy Potato and Olive Salad
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.
Kale Salad with Grapes and Poppy Seed Dressing
In May 2014, a friend and amazing osteopathic manual practitioner, Catherine Cabral-Marotta and I hosted a wellness retreat, Be Well, Live Deliciously. It was a beautiful day at the Ecology Retreat Centre in Mono for 20 of us where we ate well, laughed, did yoga (thanks to my sister Angela!), and ultimately disconnected and reflected on our health. This was one of the salads I made for the day.
