Receipies

Publisher: ZZZ Unknown

Page 47

MAIN COURSES
Orange Zest Green Beans with Almonds By Eating Well magazine 1 lb green beans, trimmed 1 tsp extra-virgin olive oil 1/2 tsp freshly grated orange zest 1/4 tsp salt Freshly ground pepper to taste 1/4 cup sliced almonds, toasted (see Tip) Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put green beans in the basket and steam until tender, about 6 minutes. Toss the green beans in a large bowl with oil, orange zest, salt, pepper, and almonds.
Tip: To toast sliced almonds, place in a small, dry skillet and cook over medium-low heat, stirring
constantly, until fragrant and lightly browned, 2 to 4 minutes.
Yields 4 servings, 1 cup each.
Nutrition per serving: 84 calories; 4 g fat (0 g saturated fat, 3g mono unsaturated fat); 0 mg
cholesterol; 10 g carbohydrates; 3 g protein; 4 g fibre; 147 mg sodium; 206 mg potassium Nutrition Bonus: Vitamin C (20% daily value), Vitamin A (15% dv). Exchanges: 2 vegetable, 1 fat. Carbohydrate Servings: 1/2.
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Raw Zucchini Spaghetti with Broccoli and
Tahini Sauce
From http://renegadehealth.com
Sauce 2 Tbsp Raw Tahini 2 Tbsp Olive Oil 1 Lemon (Juiced) Sea Salt to Taste Black Sesame Seeds to Garnish Spaghetti and Veggies: 1 Zucchini (Spiralized) 1 Head of Broccoli 2-3 Scallions Sliced Slice all the veggies and spiralize the zucchini (If you don't have a spiral slicer, you can
julienne). Blend the sauce together with a hand blender. Mix together. Add black sesame seeds as a garnish!
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