This is a quick vegetarian meal full of nutrient packed vegetables.
Ginger is an excellent anti-inflammatory and aids digestion. Rutabagas are full of antioxidants, fiber, potassium and vitamin c. Cashews have heart protective monounsaturated fats.
2 small to medium zucchini sliced
1 medium yellow squash sliced
2 small patty-pan squash sliced
1 sweet onion peeled and sliced
1 small rutabaga peeled and diced in small cubes or slices
2 tsps fresh ginger grated
1-2 tbs low sodium soy sauce
1/4 cup of roasted cashews
extra virgin olive oil
In a medium sauté pan on medium heat add the extra virgin olive oil and sauté the onion and rutabaga for approximately 5 minutes. Add the sliced squashes. Sauté until desired softness. Add the grated ginger, the soy sauce, and cashews. Stir and cook for few minutes until all is blended. Serve over your favorite brown rice or grain.
By Judy Brown