Related to the dandelion, burdock root provides a base for this delightfully simple, unpretentious dish.
Pretty and flavorful, it is sure to impress even the most die-hard meat fans in your life. Burdock root has been prized for its healing properties in traditional Asian and European societies for centuries. Western medicine is just beginning to recognize burdock root’s potential as an anti-inflammatory, antioxidant, and antibacterial agent. Burdock is rich in calcium, flavonoids, iron and potassium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.
2 cups burdock
1 sweet potato
2 cups broccoli
2 cups kale
Peel and slice burdock root, julienne carrot. Dice sweet potato. Chop up broccoli and kale.
2 tablespoon coconut oil
4 cups chicken broth
¼ cup tamari
Heat oil in large pot; add burdock, carrot, sweet potato and chicken broth. Bring to a boil, reduce heat; simmer, covered, 20 minutes.
Add broccoli and kale, return to a boil; cover and simmer a further 5 minutes. Remove from heat and stir in tamari.
Ladle into bowls and enjoy!
Preparation: 45 minutes
The secret to a good stir-fry is preparation!
Sprouted rice or quinoa
2 cups shiitake mushrooms
2 cups broccoli florets
3 large carrots
6 cloves garlic
1½ inch piece ginger
2 cups chicken, cooked
Cook quinoa or rice according to package directions, to make 2 cups cooked grains.
Finely chop shallots. Roughly chop mushrooms, and broccoli. Thinly slice carrots. Mince or finely chop garlic, grate ginger. Shred or roughly chop chicken meat. Slice lime into wedges.
2 tablespoons coconut oil
½ cup coconut aminos
½ teaspoon Himalayan salt
1 tablespoon turmeric
½ cup sugar snap peas
Heat coconut oil in a wok or large skillet. Add shallots and cook 1 minute, stirring frequently. Add mushrooms; cook 2 minutes, stirring frequently. Add garlic and ginger, then carrots and broccoli; cook 3 minutes, stirring frequently. Stir in coconut aminos, salt and turmeric. Add peas and chicken; cook long enough to warm chicken.
Serve over rice or quinoa with lime wedges.
Preparation: 45 minutes
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