Kale, carrots and lima beans with cashew sauce
A powerhouse vegetable combo with a creamy cashew sauce on the side.
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.
- 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
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."
Related Topics: Vegetarian