Lightly steaming your vegetables is a great way to lock in nutrients while increasing digestibility. You can vary the vegetables to what is in season. Serve with roasted halibut or roasted chicken for a nourishing evening meal.
Ingredients
Vegetables
2
carrots
cut into thin strips
1 medium
zucchini
cut into thin strips
1
summer squash
cut into thin strips
1 small
red bell peppers
cut into thin strips
¼ cups
parsley
(for garnish)
Dressing
½
lemons
juiced
2 tablespoons
extra virgin olive oil
1 cloves
garlic
crushed
½ teaspoons
lemon zest
¼ teaspoons
Herbamare