|
|
Yellow, White and Green Veggies
|
 |
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
Serve this veggie side with tempeh and a crisp green salad.
|
 |
|
Diet Types: Low Sodium, Vegan, Vegetarian
|
|
|
Ingredients:
2 green onions, chopped1/4 cup extra virgin olive oil1 large clove garlic, crushed1/2 teaspoon salt-free seasoning1/8 teaspoon black pepper3/4 cup low-sodium Vegetable Stock2 cups asparagus, cut into 1" segments4 cups fresh or frozen corn kernels2 cups cooked Great Northern or navy beans
|
|
|
Serves: 4
|
|
|
Cooking Time: Under 30 minutes |
|
| Instructions: |
| Place scallions, olive oil, garlic, salt-free seasoning and black pepper in blender and blend until smooth. Set aside.
Heat broth, asparagus, corn and Great Northern Beans in a saucepan and bring to a boil.
Lower heat and simmer until asparagus is tender. Drain off any remaining cooking liquid.
Add sauce from blender and toss to combine. Heat through and serve. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
|
| Amount Per Serving |
|
Calories 401
Calories from Fat 139
|
|
|
% Daily Value*
|
| | Total Fat 15g | 24% | | | Saturated Fat 2g | 11% | | | Mono Fat 10g | | | | Sodium 73mg | 3% | | | Total Carbs 60g | 20% | | | Dietary Fiber 11g | 45% | | | Sugars 0g | | | | Protein 13g | | | | Iron | 25% | | | Calcium | 10% | | | Vitamin B-6 | 25% | | | Vitamin C | 19% | | | Vitamin E | 10% | | | Vitamin A | 5% | | | Selenium | 10% | | | Manganese | 45% | | | Copper | 15% | | | Zinc | 10% | | | Potassium | 22% | | | Phosphorus | 28% | | | Magnesium | 22% | | | Pantothenic acid | 8% | | | Niacin | 18% | | | Riboflavin | 12% | | | Thiamin | 20% | | | Folate | 45% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
