Friday, March 22, 2019

Steamed Vegetables in your Detox Plan?

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Prep time: 11 min
Cooking: 20 min
Ready in: 31 min

Steamed Vegetables Recipe #1: Summer Steamed Veggies with Sauce

A bowl of steamed veggies is always a good idea. Pour on some of the cheeze sauce and you’ve got a winner every day of the week and twice on Sundays. We’ve used sunflower seeds in place of the ubiquitous cashews (tasty but fungus-friendly) that anchor other plant-based cream sauces.

Sunflower seeds, packed with alkalizing minerals, make this so good it just seems wrong to call them a substitute.

Sauce Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1 cup diced yellow onion 3⁄4 cup vegetable broth
  • 1 cup raw sunflower seeds, soaked and drained
  • 5 tablespoons nutritional yeast
  • 3 tablespoons fresh lemon juice, plus more to taste
  • 1 teaspoon minced garlic (1 clove)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1⁄4 teaspoon ground turmeric
  • Pinch of cayenne pepper, plus more to taste (optional)
  • 1⁄4 teaspoon smoked paprika (optional)

Veggie Ingredients

  • 1⁄4 zucchini, cut into 1⁄2-inch discs
  • 1⁄4 small yellow straight- necked summer squash, cut into 1⁄2-inch discs
  • 1⁄4 red bell pepper, cut into 1-inch pieces
  • 1⁄2 cup cauliflower, cut to 3⁄4-inch pieces
  • 1⁄2 cup broccoli, cut to 3⁄4-inch pieces

Serves: 2

Directions

1
To make the cheeze sauce, heat the oil in a skillet over medium heat, and sauté the onions for about 5 minutes until soft and translucent. Transfer the cooked onions to the blender, throw in the remaining sauce ingredients, and blast on high for 30 to
60 seconds until smooth and creamy. Tweak lemon juice, salt, and cayenne to taste.
 
 
2
In a saucepan fitted with a steamer basket, pour in just enough water to touch the bottom of the steamer basket.
 
 
3
Bring the water to a boil, and add all of the vegetables, except the red pepper and secure the lid of the pot. Reduce the heat to medium- high, and steam the veggies for about 10 minutes until just tender. Add the red pepper, and steam for an additional 3 to 5 minutes, until al dente. Toss the veggies with olive oil, salt, and pepper. Serve the veggies with the sauce.

Steamed Vegetables Recipe #2: Fall Steamed Veggies with Sauce

Prep time: 15 min
Cooking: 20 min
Ready in: 40 min

Steamed veggies are a quick, easy, palate-pleasing classic. But what makes this assortment sing is the sauce.

The delicious sauceis scrumptious any time, but ideal during a cleanse, as sunflower seeds are packed with alkalizing minerals. (As noted with the summer rendition—cashews are great tasting but not good detox food.)

You won’t believe how yummy-scrummy this sauce is! Step up and say hello to your new go-to veggie- smothering standard!

Sauce Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1 cup diced yellow onion 3⁄4 cup vegetable broth
  • 1 cup raw sunflower seeds, soaked and drained
  • 5 tablespoons nutritional yeast
  • 3 tablespoons fresh lemon juice, plus more to taste
  • 1 teaspoon minced garlic (1 clove)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1⁄4 teaspoon ground turmeric
  • Pinch of cayenne pepper, plus more to taste (optional)
  • 1⁄4 teaspoon smoked paprika (optional)

Vegetable Ingredients

  • 1 small beet, peeled and cut into 1⁄2-inch cubes
  • 1⁄4 medium sweet potato, peeled and cut into 1⁄2-inch cubes
  • 1⁄2 cup cauliflower, cut into 1⁄2-inch square pieces
  • 1⁄4 zucchini, cut into 1⁄2-inch chunks
  • 8-10 stalks asparagus, cut into 2-inch lengths
  • 2 teaspoons extra-virgin olive oil, plus more to taste
  • 1⁄4 teaspoon Celtic sea salt, plus more to taste
  • 1⁄8 teaspoon freshly ground black pepper, plus more to taste

Serves: 1

Directions

1
To make the cheeze sauce, heat the oil in a skillet over medium heat, and sauté the onions for about 5 minutes until soft and translucent. Transfer the cooked onions to the blender, throw in the remaining sauce ingredients, and blast on high for 30 to 60 seconds until smooth and creamy. Tweak lemon juice, salt, and cayenne to taste.
 
 
2
In a saucepan fitted with a steamer basket, pour in just enough water to touch the bottom of the steamer basket.
 
 
2
Bring the water to a boil,
and add all of the vegetables, except the asparagus, and secure the lid of the pot. Reduce the heat to medium-high, and steam the veggies for about 10 minutes until just tender. Add the asparagus, and steam for an additional 3 to 5 minutes, until al dente. Toss the veggies with olive oil, salt, and pepper.
Serve the veggies with the sauce.
 

Steamed Vegetables Recipe #3: Spring Steamed Veggies with Lemon Tahini Sauce

Prep time: 10 min
Cooking: 20 min
Ready in: 30 min

To make veggies more fun, we slather on this rich tahini sauce. Sesame is full of antioxidants and alkalizing minerals like calcium, iron, and magnesium. When ground into tahini, this sensational seed dials up the flavor, texture and aroma of this decadent detox bowl.

Vegetable Ingredients

  • 1 small beet, peeled and cut into 1⁄2-inch cubes
  • 1⁄2 zucchini, cut into 1⁄2-inch chunks
  • 1⁄4 medium sweet potato, peeled and cut into 1⁄2-inch cubes
  • 1⁄2 cup trimmed green beans
  • 1⁄4 cup sugar snap peas
  • 2 teaspoons extra-virgin olive oil
  • 1⁄4 teaspoon Celtic sea salt, plus more to taste
  • 1⁄8 teaspoon freshly ground black pepper

Lemon Tahini Sauce

  • 1⁄4 cup + 1 tablespoon filtered water
  • 1⁄4 cup extra-virgin olive oil 1⁄4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced garlic (1 clove)
  • 1⁄4 teaspoon Celtic sea salt
  • Pinch of cayenne pepper (optional)

Serves: 1

Directions

1
To make the lemon tahini sauce, throw all of the sauce ingredients into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. Add water to thin out the sauce, if desired.
 
 
2
In a saucepan fitted with a steamer basket, pour in just enough water to touch the bottom of the steamer basket.
 
 
2
Bring the water to a boil, and add all of the vegetables, except the green beans and snap peas, and secure the lid of the pot. Reduce the heat to medium-high, and steam the veggies for about 10 minutes until just tender. Add the beans and snap peas, and steam for an additional 5 to 7 minutes, until al dente. Toss the veggies with olive oil, salt, and pepper. Serve the veggies with the tahini sauce.
 

1 COMMENT

  1. Tara

    It’s nice to make steamed vegetables in a tasty and also healthy way because you know they’re just so good for the body

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Judy Fisker
I am responsible for publishing all the cleanse recipes and detox foods on CleansePlan.com. You may contact me at: [email protected]