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 Mike’s personal recipe (you will LOVE vegetables after this!)
NOTE: Once you do this often enough, you will get a feel for how to best cook and chop your vegetables. Just make sure you don’t overcook them, so that you retain the vital nutrients. 1. Fill a medium stainless steel pot (wider vs. deeper) with 2 or so inches of water, and heat. 2. Clean then remove the stems from the vegetables, then chop to desired size (broccoli and broccolini best when cut length wise). 3. Once the water comes to a rolling boil, gently place your vegetables in the pot. No need to cover. Stir gently a few times. 4. Check vegetables for desired tenderness after 2 minutes. You will know when they are done because the color will still be bright. Use a fork or taste to ensure they are just barely tender (if using small sized vegetables be careful not to overcook). 5. Once done, immediately drain in a colander. 6. Scoop one generous tablespoon of Ghee into the warm empty pot. 7. Once vegetables have sufficiently drained, give the colander a few gentle shakes and place vegetables back in the pot. Add a teaspoon or more of Ghee. Sprinkle Pink Himalayan salt and cracked black pepper to taste. Gently stir. Serve.  Serves 3-4
Inspired by the Roasted Chicken Recipes of Jessica Prentice, Rebecca Katz and Ina Garten
 Adapted from The Bulletproof Diet, Dave Asprey
Steam the veggies until just tender. Remove 1/3 of the vegetables while hot and put them in the blender or food processor. Add the rest of the ingredients (except the remaining veggies) and blend until smooth and creamy. Drizzle this mixture over the remaining vegetables. Salt to taste. |
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