Whole Family Nutrition

Ingredients

• 2 carrots, shredded, grated, or sliced thin in a food processor
• 3 stalks celery, sliced thin in a food processor
• 5 cups green cabbage, broccoli, and/or cauliflower, chopped or shredded
• 2 cloves garlic, crushed
• 1 tablespoon fresh ginger root, grated
• 2 tablespoons extra virgin olive oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons soy sauce or tamari
• 2 chicken breasts (optional), cubed and soaked in soy sauce
• 2 cups quinoa or brown rice, cooked
• ¾ cup peanuts (optional)

Directions

If using chicken breast, cut it into 1 in. squares, marinate in 3 tablespoons soy sauce 5 minutes, and add to skillet first and cook, stirring, until cooked through (about five minutes). Add chopped vegetables and carefully add water, keeping it on medium heat, covered. Cook for 5-10 minutes, stirring frequently. After vegetables are cooked al dente, add garlic and ginger, mix, and cook for another 3 minutes. Drizzle evenly the toasted sesame oil, olive oil, and soy sauce, then more to taste if needed. Serve over brown rice (or stir in the quinoa) and enjoy.

Notes:
I use a garlic press to crush the garlic. I use a grater to grate the ginger. I buy ginger in bulk and freeze the entire root in a plastic bag in the freezer. Peanuts (preferably unsalted) can be added if desired.