Join Ruth Smith, AADP Certified Health Coach, on Thursday, July 26th at 6:30pm for a 50-minute teleseminar on living a gluten free lifestyle. If you think you might be gluten sensitive or have been recently diagnosed with Celiac Disease or gluten sensitivity this teleseminar will provide you with information and tips to live GF with ease. Cost $10/person.
July 11, 2012
December 9, 2011
It is important that a meal is as appealing to the eye as it is to the palate. This recipe, adapted from Vegetarian Times Magazine, calls for a wide variety of colorful vegetables to help you get the most nutritional benefit. The ginger will help boost your immune system and it’s also gluten free!
2 1/2 tbs. water
2 tbs. gluten free hoisin sauce
1 tbs. low sodium tamari
2 tsp. fresh ginger, finely chopped
1 tsp. chili-garlic sauce
2 tsp. toasted sesame oil
1/2 lb green beans, halved crosswise
1 cup thinly sliced purple cabbage
1 15-oz. can baby corn, rinsed and drained
1 small bell pepper, sliced
1 cup frozen, shelled edamame
1 8-oz. can sliced water chestnuts, drained
4 green onions, thinly sliced
1. For sauce: whisk together water, hoisin sauce, tamari, ginger and chili-garlic sauce in a small bowl. Place to the side.
2. Heat toasted sesame oil in wok or large skillet over high heat. Add green beans, and stir-fry 3 minutes. Add 3 Tbsp. water; stir-fry 3 minutes more. Add cabbage, baby corn, bell pepper, edamame, and water chestnuts; stir-fry 4 minutes. Stir in green onions and sauce; cook 1 minute more.
3. Serve over brown rice.