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The Rage of Root Vegetables

The hidden treasures of the garden, root vegetables, often pack an even harder punch for fighting disease than their upstairs friends. Considering their key role in absorbing nutrients from the soil, root vegetables come packed with vitamins and minerals. Common favorites include rutabaga, carrots, sweet potato, turnips, celeriac, ginger, garlic, and, our most famous immune-booster of all, turmeric! All of these fibrous veggies are in our “Fire-Proof” soup, working to satisfy both your health needs and your taste buds. The following recipe maximizes the many capabilities of root vegetables, including their ability to fight disease, boost energy and immunity, and produce a unique culinary dish!

 

Ingredients

1 cup of Fireproof

1-2 Zucchini chopped

1 15 oz can of black beans (rinsed and drained)

1-2 Bell peppers chopped

1 Head of broccoli steamed

Optional toppings: Bragg’s Aminos Acids, avocado, brown rice, spinach

 

Step One: Steam the head of broccoli. Drain and set aside. *(Look below for sidenote)

Step Two: Place the beans and zucchini in a stove top pan on medium to high heat. Stir occasionally for 5 minutes.

Step three: Add broccoli, bell peppers, and aha’s “Fire-Proof.” Continue to stir occasionally for 5 minutes or until desired zucchini reaches desired softness.

Step Four: Add any extra toppings of your choice and enjoy!

Serves: 4-5  

Total Time: 25 minutes (discluding additional steps optional for broccoli)

 

*Sidenote on steaming broccoli: to maximize the sulforaphane production, a phytochemical that has anti-carcinogenic properties, chop the broccoli first. Then wait 40 minutes before cooking. This allows enough time for the enzymes to create sulforaphane. The same rule applies to other cruciferous vegetables (kale, cauliflower, cabbage, etc.)

 

Intro sourced: https://ohmyveggies.com/a-guide-to-root-vegetables

 

With Pure Intentions,

Lizzie Shutt

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