Gingered Veggies

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GINGERED VEGGIES Almost any vegetable works in this recipe, the secret lies in making the longest and thinnest slivers that you can manage. They will pick up the taste of the seasonings and are fun to eat and easy to digest. It is worth the effort! AND IT'S GOOD FOR YOU!!!! 2 carrots, slivered (by hand or use mandoline)2 stalks celery, peeled and slivered1 Cup thinly sliced mushrooms1 red pepper,

slivered2 cups thinly sliced Bok Choy, leaves and stems1 small zucchini, slivered1 cup green beans, slivered1 cup snow peas or snap peas1 cup mung sprouts1 cup sunflower sprouts1 cup clover sprouts1 small red onion, chopped2 cloves garlic, minced1/4 cup chopped cilantro2 teaspoons ginger juice, or 1 Tablespoon minced ginger2 Tablespoons sesame oil, or more to taste2 Tablespoons Tamari4 pieces of Nori, cut in 1/2" strips Toss well. Serves 6-8 Option: To use as a main course or a one dish meal, add 2 cups soaked pumpkin seeds, sunflower seeds or almonds. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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