Whether you’ve been munching on Hanukkah latkes over the past week and a half, or Christmas hors d’oeuvres for about the same amount of time, chances are you’re feeling a bit on the heavy side.
As nice as it is to indulge a bit over the holidays, it feels great to get back on track. Here’s a clean, hot dish to help you do that. This is one of my favorite easy, vegetable-based stir fries that satisfies while being gentle on the tummy: Kale Rutabaga Stir Fry.
It all begins with the humble onion. I never really get tired of these guys. Pungent, sweet and noodle-like when they’re sautéed in oil. They’re the base for my recipes almost daily. Good thing too, because few foods are as rich in anti-viral and anti-fungal properties.
Slice the onion to form thin rings.
Use a sharp knife to cut the skin off the rutabaga and chop into 1/2 inch chunks.
Sauté in preferred oil (I usually use coconut oil for the lauric acid and high smoke point), and a splash of filtered water over medium heat until mostly softened; about 10 minutes. Stir it occasionally so it cooks evenly.
Adding a splash of water will sort of sauté and steam these heartier veggies.
While that’s cooking, slice your squash and kale. Cut along the main stem in the kale leaf and then slice crosswise. Discard the stem.
Add the squash and kale, season with salt, pepper, thyme and sauté for another 10 minutes. Stirring occasionally.
The last step is the garlic, which you’ll add last and only sauté for a minute or so before you turn off the heat and serve.
Meaty like a potato, but with half the carbs, rutabagas are a great base for a vegetable dish to help keep you full longer.
They also offer high amounts of anti-oxidants, vitamins and fiber, all of which are essential to a roaring immune system and metabolism.
It’s a great quick lunch or dinner option that’ll give you a huge vitamin boost, which makes this a great post-festive maintenance meal. And for those of us trying to keep Candida in check, they also happen to be a source of anti-fungal nutrients as well.
You’ll feel great after you eat this luscious and varied dish, both in body and mind.
Easy, right? Let me know how you like it!
- 1 Large sweet onion sliced into rings
- 2 Rutabaga skin removed and chopped into 1 inch chunks
- 4-5 Leaves of fresh kale
- 2 Yellow squash sliced to i/4 inch pieces
- 1 Tbs coconut oil
- ½ tsp Thyme
- Salt and pepper to taste
- 1 clove of garlic minced
- Heat coconut oil in large pan over medium heat
- Slice onion
- Skin and chop rutabaga.
- Sauté onion and rutabaga for 15 minutes with the lid on.
- Meanwhile slice the squash and add it.
- Slice the kale leaves on either side of the stem and cut lengthwise. Discard the stem.
- add it to the stir fry.
- Season with salt, pepper, thyme and sauté for 10 more minutes.
- Mince garlic and add it to the stir fry. Stir and let it cook for about one minute. NO Longer! It'll burn.