This recipe is from my friend Barb Jarmoska, owner of Freshlife Foods, posted on the storeâ€™s website, www.freshlife.com. It that looked too good not to try, which I did. Delicious! So if you are still as mad about asparagus as I am, please try this. The recipe is reprinted with Barbâ€™s permission. To sign up for the one-page daily FreshMail, click on the website & join. Great information!
Prep and Cook Time: 15 minutes
2 TBS organic, extra virgin coconut oil
1 medium-sized sweet onion (Maya or Vidalia)â€“ sliced medium/thick
3 medium garlic cloves, crushed or chopped
2 TBS Ginger Zinger syrup (sub. about 1 tsp fresh grated ginger)
3 cups fresh asparagus cut in 2-3â€ lengths
1 medium red bell pepper, cut in thin julienne strips
4 oz protein cut in Â½ inch cubes.
Choose extra firm tofu, tempeh, cooked poultry or salmon
1 TBS tamari
1 TBS rice vinegar
1 tsp toasted sesame or sunflower seeds
salt and pepper to taste
Hereâ€™s my photo of the ingredients that I assembled before cooking.
Add oil to sautÃ© pan and heat. Toss in the next 6 ingredients. Stir over medium heat until veggies are cooked but still crunchy. Add tamari and vinegar â€“ toss lightly and continue cooking another minute. Transfer to bowls and sprinkle with sesame seeds. Add salt and pepper to taste. Enjoy the dish by itself or serve atop leftover rice, quinoa or pasta.
My note: This serves two to four people, depending on if it is a side dish (four) or a main dish (two).
This was on my website: www.menupause.info.