Ingredients

  • Yellow beets, peeled and finely diced
  • Brussel sprouts
  • Green beans
  • Potatoes
  • Kale, finely diced
  • Chard or collards
  • Cabbage, green or red
  • Coconut oil
  • Krystal salt or a brine*
  • Optional: Hulled hemp seeds, coconut aminos, a small amount of chilis (or liquid from jars), Essence of Sea Plants or mineral-rich sea plants

Instructions

  1. Combine ingredients and steam based on cooking time. Generally, the cooking time depends on the size of the vegetable pieces. Root vegetables take the longest time to cook while broccoli and grean beans take the least amount of time to cook.
  2. When the vegetables are steamed, place them in a large stainless steel mixing bowl.
  3. Melt in coconut oil to taste.
  4. Add Krystal Salt to the mixture or make a brine* and add it to the mixture.
  5. Add hulled hemp seeds and/or additional optional ingredients.
  6. Stir well and serve.Cooked quinoa with mushrooms make a nice bed and a good complement to the vegetables.

*For information on how to make a brine, see Paul’s Favorite Sauerkraut recipe.

Steamed Vegetables #2