Finally put those frozen veggies to good use. (Photo: Sarah F. Berkowitz)

Kale, carrots and lima beans with cashew sauce

A powerhouse vegetable combo with a creamy cashew sauce on the side.

By Sarah F. Berkowitz

Yield: Serves 6

Prep time: 15 minutes
Cook time: 30 minutes

You know how it goes – the diet's going great, and then something derails you and you fall off the healthy bandwagon. When that happens, it’s time to detox and cook up a powerhouse dish of veggies that will get you back on track. Enter the king of all greens – kale.

But the thing about kale is it needs a little help in the flavor department, namely a delicious sauce to give it some oomph. This cashew cream sauce is perfect – it feels indulgent, tastes incredible, and it’s made with all wholesome ingredients. And because we know how busy you are – this recipe uses frozen vegetables to cut down on prep time.

Ingredients

1 bag frozen chopped kale
1 bag frozen sliced carrots
1 bag frozen baby lima beans
1 cup raw cashews
1 cup almond or soy milk
1/4 cup dried onions
1 tablespoon no-salt seasoning

Directions

Heat non-stick pan over medium heat. Add kale, carrots and lima beans and saute until heated through.

In a food processor or high-powered blender, process cashews, soymilk, onions and seasoning until smooth.

Pour over vegetables, or serve on the side.

Adapted slightly from a recipe in Dr. Joel Fuhrman’s "Eat to Live."

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Sarah F. Berkowitz is a foodie and writer. Born in Israel, she lives in the deep South and enjoys feeding friends, family and random strangers home-cooked meals.