Coconut Collard Greens
1 and 1/2 tsp EVOO
1/4 yellow onion
1/2 bunch of collard greens, washed, stems removed, and cut into 1/2 in strips
1/4 c coconut milk
Heat oil in large wok over medium-high heat. Add onion and sauté 10-15 minutes, until golden brown and very soft. Add collard greens and stir well. Add coconut milk and stir. Saute another 10 minutes, or until greens are very tender.
Roasted Root Medley
1 medium-sized yam, washed and cut into 1-inch chunks
1/2 large carrot, washed and cut into 2-in chunks
1 large beet, washed and cut into 1-inch chunks
1/4 yellow onion, peeled and cut into large wedges
2 tsp EVOO
Preheat oven to 400 degrees. In a bowl, toss all ingredients together. Spread on a cookie sheet and bake for 40 to 50 minutes or until tender, turning once or twice to prevent burning.
Yum!! As you can see both of these meals are really simple and delicious. I love how almost all of the recipes just serve one. I honestly never knew that vegetables could taste this good. I enjoy eating beets! Never would have tried them if it weren’t for the Reset.