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This simple Springtime dish makes enough for 2 meals, in 20 minutes. And there’s still enough time to get ready for your busy day.
Start with 1/2 chopped onion, 2″ slice of tempeh, crumbled, and 8-10 shredded brussel sprouts. Saute in 1-2 Tbsp. olive oil or ghee for 5-6 minutes, then add 1 small, thinly sliced beet, 3-4 large chopped chard leaves and stems and 1/2 cup black beans. Pour in 1-2 Tbsp. water and place lid on for 4-5 minutes to steam. Season and enjoy!
Spring greens, especially the bitter-tasting ones, aid in the digestion of your food by stimulating the production of digestive enzymes. AND, they provide oodles of fiber, minerals and vitamins. Beets are a super food for the Liver while providing the sweet flavor we often crave when we’re weaning off of processed sugars.