BLANCHED VEGETABLES.

This is a wonderful dish for the summer. It is alkaline forming and introduces lots of healthy vitamins and minerals. This is quick and easy, taking less than five minutes to prepare. Thank you Dragana for creating this recipe.

50g (1 3/4 oz) Carrot washed and cut diagonally into 5mm (1/4in) pieces

50g (1 3/4 oz) Broccoli cut into small flowerets

50g (1 3/4 oz)Cauliflower cut into small flowerets

50g (1 3/4 oz) Cabbage cut into 2cm (3/4in) squares

50g (1 3/4 oz) Spring greens cut into 1cm(1/2in) slices 2 litre (3 1/2 pints) cold water

1 tbs brown rice, apple cider or umeboshi viniger

2 tps olive oil (optional)

Place the water in a large pot and bring to a boil on a medium flame with the lid on. Remove the lid and turn the flame up to high adding the vegetables. Simmer for 1 minute or less. Remove and place on a plate. Let the vegetable cool down a bit and sprinkle vinegar and oil over.

Recipe taken from Modern Day Macrobiotics and part of a macrobiotic diet.

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