Free Healthy Recipe - Steamed Spring Pot

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Wheat Free

Copyright John Paul Urizar

The trick to this easy mid week meal is in staggering the cooking time of the veggies to make sure the "carby veggies" are cooked through and greens remain fresh and crisp.
It should be substantial enough on its own but, if you're serving it to the family you can serve it with some quinoa.

1 tbsp mirin
2 tbsp tamari
1 clove garlic
½ tbsp fresh ginger
2 organic carrots cut into sticks
1½ cups sweet potato, cut into chunks
3 zucchini cut into chunks
1 bunch asparagus spears, cut in half

Combine the mirin, tamari, garlic and ginger and pour over the carrot and sweet potato. Set aside to marinade for about 30 minutes.

Pour approx 5 cm boiling water into a large pan and bring to the boil. Place a steamer basket, inside the pan and a heatproof bowl on top ( you could also use a parcel made from foil to steam the veggies in).Add the sweet potato to the bowl, cover and steam for 7 minutes. Remove the cover and add the carrots to the bowl, cover and steam for a further 5 minutes. Next, add the add the asparagus, zucchini, mushrooms, spring onions and tofu. Stir gently and cover again to steam for a further 4 minutes. Remove from the heat and serve.

Note: Carrots are believed to act as toxic mops, absorbing toxins from the soil while they grow. It's best to buy organic carrots at all time, available from most supermarkets.

Makes 4 servings

Scale recipe to serves

Prep Time: 30 mins
Cooking Time: 20 mins
Ready in: 50 mins

Suitable for:
Dinner, Side Dish
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Nutritional Information - Per Serve
Kj 593 kj
Calories 142 kcal
Fat 2.6 g
Saturated Fat 0.4 g
Total Carbohydrate 20.9 g
Total Protein 9.4 g
Fibre 5.5 g

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