Stir fry vegetable with baked potato and yam

Stir fry vegetable w/ baked potato and yam
or with brown rice

Serve 4

After the October cooking class friend Becky told me that her husband can't digest raw vegetables.

Right then, I knew what I would make for the November cooking class So she can make it for her husband.

This is another old recipe my brother in-law Blair used in his cooking class a long time ago. Thanks again to Blair! He wrote;

"This is a meal you will never tire of because you can constantly vary the vegetables in the stir fry.

We try to maintain a mix of about 12 vegetables, some toifying and most dispersing.

If you choose organic vegetables, they will be four time more nourishing than non-organic vegetables. Vegetables are extremely mineral rich, in fact, they are our best source of minerals.

Our body can manufacture most vitamins, but we can't manufacture a single mineral. If you desire great health, vegetables need to make up 30% -40% your diet.

If your time is limited, buy the vegetables one day a week; sock in salt water, clean them, and cut up enough to last for seven days (at least one gallon per person). You can store them, after you divided it up according to your family size for one meal, folding them up with cheese cloth or a dish cloth and in a tightly sealed plastic gallon bags.

You give up some food value by cutting the vegetables in advance, but it allows you to put a meal on the table in about 10 minutes total time whenever we need it. For some this is very important. 

Most people seldom get his kind of nourishment and you'll feel fantastic when you try it. Your body will let you know how thankful it is."

It was another beautiful Saturday in Cheyenne. I harvested carrots, beets, kale, and tomatoes from our garden for the cooking class this morning! 

It's tiny carrots and beets but taste amazing! It's fresh, tender and sweet.

This dish doesn't require any cooking skills besides cutting vegetables.

Also it is perfect for who can't digesting raw foods. You can call it "cooked vegetable salad" :)

Ingredients:

1 cup brown rice (soak over night and cook with 2 and 1/2 cup water, boil and simmer 40 min.)

2 Yam and potatoes (bake 375* an hour) or steam it on stove.

4 medium sized shiitake mushrooms

1 medium carrot

1/2 small onion

1 small stacks of celery

1/2 or 1 small head of broccoli 

1/2 peppers (red, yellow, or orange)

1 small zucchini

1 handful spinach

1or 2 cloves of garlic

Optional possible ingredients: 1/2 cup cooked Spelt

1/4 Diakon ( Asian radish,  white round and long)

cabbage, bokchoy, kale, beets with green.... also why not with quinoa!

Directions:

1. First 1 cup of water in the wok, stove on high heat and put in the shiitake mushrooms in the water so they can get moisturized.
 chop the onions, carrots, celery and daikon put them in the boiling water. You can add potatoes if you are not baking potatoes with this meal.

Don't forget to put the lid on every time after the add vegetables.

2. Then keep on cooking, and pepper, asparagus, and cabbage are cut, put those in too

3. In the mean time cut and add squash broccoli and cauliflower..  Now that the shiitake mushrooms are moisturized take them out and cut them. You can keep add more water as you need it.

4.  Last you put in spinach and cook this stir fry for 30 second to a one more minutes with lid on.

4. Add fresh minced garlic and mix it together.

Once that is done drain the water in the jar and keep it in the refrigerator to use as vegetable broth.

5. Serving:

Put stir fry on brown rice or as a side dish. Add flax seed oil, and Bragg's aminos (natural soy sauce), and hot sauce ( we love sriracha!)

even on the baked potato and yam!

Bake 375* yams and potatoes in foil around an hour.
The baking time varies on the size of the vegetable.
or steam them on the stove until soft.