It’s hard to believe that we’re already at the end of February. I don’t know about you, but I’ve had quite a crazy start to the new year.
In between not feeling well and being busy with work, I have sadly neglected this blog.
But. I’m back.
Ready to test out new recipes and take those photos! I also have a few exciting announcements up my sleeve that I just can not wait to share with you soon.
Today, I share with you a recipe from Terry Walters’ amazing cookbook, Clean Food. I am absolutely in love with this book. (In fact I made a carrot ginger soup recipe from it a couple months ago.) When I wrote that post then, Terry herself was so kind as to comment and informed me of a giveaway she was doing at the time on her blog.
I threw my hat in the ring and ended up winning a copy of Clean Food! What a wonderful Christmas present – I am loving the recipes so much.
It is another gloomy day here in Atlanta, I hope the weather is better where you are. On days like this, I find it difficult to stay motivated throughout the workday.
But, this morning, I woke to a few moments of a beautiful sunrise:
Literally just a few moments of it – I am so glad that I immediately ran in the house and grabbed my camera because after about 3 minutes the sunrise was gone, and the sky had turned to a sad cloudy gray.
I’m going to use this photo as my inspiration for the day: Grab those moments and opportunities when they are in front of you, because they could very well disappear before you know it.
Tree of Life Stir-Fry – adapted from Clean Food by Terry Walters (serves 4)
1 tablespoon canola oil
1 small onion, diced
2 carrots, cut into either matchsticks or half circles
1 small head broccoli, cut into bite-size pieces
1/2 head cauliflower, cut into bite-size pieces
1 tablespoon mirin
water as needed
1 tablespoon mellow white miso
1 tablespoon agave nectar
1 tablespoon grated fresh ginger
In a large skill over medium heat, saute onion in canola oil for 2-3 minutes until slightly transparent. Then add carrots, broccoli, cauliflower and mirin and continue to stir-fry until vegetable become brighter in color, about 3-4 minutes depending on the heat of your stove.
In a small bowl, combine miso, agave and ginger. Add the mixture to the stir-fry and cook 3-4 minutes to combine flavors and thicken sauce. Remove from heat and serve immediately.
Note: This is wonderful served as a side dish, or as a main dish on top of brown or jasmine rice.