It's Suppertime!

I love food. That's why I started this blog. In particular, I really love dinner time, lovingly called supper in many households -- it's a sacred time to nourish the body, connect with loved ones and unwind from the day. Food can do all of these things. I'm learning more and more that food is medicine and the better foods I put in my body, the happier and healthier I am. But I'm not about to sacrifice on taste and flavor for health -- No sirree. Luckily, we can have both! 

My hope is to share with you some suppertime inspirations through sharing recipe ideas: some well-loved favorites along with whipped up concoctions that end up on my dinner table.

One important tip I will offer for you as you peruse these recipes -- feel free to modify with what you have on hand.  I love pouring through other recipe books and food blogs for new ideas, but also think that half of the fun of cooking is taking what you have already, and doing something wonderful and unexpected with it. Don't feel like you have to go out and buy everything on the ingredient list -- I'm a big believer in utilizing what you have and experimenting. For example, the recipe below could be used with a number of vegetables and spices, then topped with the almond butter sauce. If you don't have Brussels sprouts, but have mushrooms and red peppers, use those. Don't have mustard greens, but have kale or spinach on hand? Use those. Have fun and don't be afraid to get creative and use what you have in an exciting new way. Happy Supper! :)

Almond Butter Veggie Stir-Fry
Makes 2 servings

Ingredients:
2 cups Brussels sprouts, sliced in half  (Hopewell Farm)
1 1/2 cups turnips, sliced  (Rabbit Fields Farm)
1/2 cup red onions, sliced
2 cups mustard greens, chopped  (Sumas River Farm)
1/2 cup fresh greens  (Terre Verde Farm)
Handful sunflower spouts (optional)  (Spring Frog Farm)
Handful of pecans, to garnish (optional)
1 Tbsp. coconut oil
1/4 cup water
curry powder, to taste
cayenne pepper, to taste
sea salt, to taste

Almond butter sauce:
Mix all ingredients well, and set aside
2 Tbsp. almond butter
2 tsp. coconut aminos (or soy sauce/tamari)
1.5 tsp. apple cider vinegar
1/2 tsp. sesame oil
1/2 tsp olive oil

Directions:
1. Heat coconut oil over medium heat in a skillet. Add onion and pinch of sea salt and saute until onions are softening. Meanwhile, very lightly steam Brussels sprouts until just bright green (about 3-4 min)
2. Add turnips to onions and add 1/4 water. Mix together and cover with lid to "steam-fry" until turnips are softer but still crisp, about 3 minutes. Remove lid and stir in Brussels sprouts, pinch of curry powder and cayenne. Add mustard greens and stir-fry until barely wilted (1 min). Stir in almond sauce, turn off heat. 
3. Serve on bed of greens and sunflower sprouts. Garnish with pecans. Enjoy!