Take it Easy


Sautéed Vegetables with Cooked Rice


Saute about 1 cup of diced onions in a small amount of unrefined sesame oil for 3-4 minutes over high flame.  Lower flame and layer same amount of cabbage cut into 1” chunks and half the amount of julienne carrots.  Cover with 3-4 cups of cooked brown rice and add 1-2 Tbs. water.  Cover and cook until vegetables are tender.  Season with soy sauce and add  chopped parsley.  Mix and cook 3-5 minutes more.



Sautéed Vegetables with Udon


1. Cut medium onion into half-moon and sauté for 2-3 minutes in a small amount of unrefined sesame oil. Add 1 stalk of celery sliced diagonally and 1 carrot cut into matchsticks and sauté for 3-4 minutes. Place cooked 8 oz. pkg. of Udon noodles on top of vegetables and cover.  Lower flame and cook until vegetables are tender. Season with soy sauce, mix and cook 3-4 minutes longer.



Watercress Salad


Toss 3 bunches of watercress with lower stems removed, with 1 bunch of scallions thinly slivered. Whisk together 2 tbs., maple syrup, 3 Tbs. apple cider vinegar, 4 Tbs. canola oil and add to watercress and green onion.