Volume 2 Issue 5

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Page 22 | Abby's Magazine - From Our Café From Our Café From Our Café Curry Roasted Vegetables Blanched Broccoli with Garlic Prep Time: 10 minutes Cook Time: 30 minutes Serves 4 Prep Time: 2 minutes Cook Time: 3 minutes 1 org. cauliflower, chopped 1 org. bell pepper, cut in cubes 1 org. broccoli, chopped up 1 org. zucchini, cut in cubes 1 org. onion, sliced and diced 1 cup of org. olive oil 1 tbs of org. curry powder 1 tbs of Himalayan salt 3 heads of org. broccoli, chopped 1 tbs of org. olive oil 5 cloves of org. garlic, finely chopped Himalayan salt to taste Org. Broccoli, Org. Olive Oil, Garlic Org. Cauliflower, Org. Bell Peppers, Org. Broccoli, Org. Zucchini, Org. Onion, Org. Olive Oil, Org. Curry Powder Mix all ingredients and bake at 350°F for 30 minutes. Put the broccoli in boiling water for 3 minutes. Drain and mix with the rest of the ingredients. "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R Serves 4 Serves 4 NF NF SF SF DF DF GF GF V EF EF NF NF NF NF SF SF DF DF GF GF V SF SF DF DF V EF EF Sesame Toasted Brussels Sprouts Prep Time: 10 minutes Cook Time: 10 minutes 1 lb org. Brussels Sprouts ¼ cup org. Sesame Seeds, raw ¼ cup org. Sesame Oil Pinch Himalayan salt Preheat oven to 400° F. Rinse the brussels sprouts and remove the stems. In a large bowl, toss the brussels sprouts with sesame oil and sesame seeds. Spread mixture evenly on a parchment-lined baking tray. Cook until sprouts become browned on edges, approximately 10 minutes. Lightly sprinkle with Himalayan salt to taste. Enjoy!

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