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Steamed Kale, Carrots, and Shiitake Mushrooms with Toasted Tamari Pumpkin Seeds

Steamed Kale Carrots Shiitake Mushrooms 1024x725 Steamed Kale, Carrots, and Shiitake Mushrooms with Toasted Tamari Pumpkin Seeds

A day in the life: breakfast, dress and drop the kids to school, work hard all day, sit through bumper to bumper traffic each way,  pick up the kids, then arrive home by 6 pm exhausted. Ring any bells? I bet the first thing on your mind when you walk through the door is, “ah, YES, I’ll make a Spinach Souflle, a tossed salad, followed by individual vegan Chocolate puddings.” But of course! O.k, back to reality.There’s no need for fanfare because hey, we’re not cooking for Sir Paul Mc Cartney (I wish) but a simple and wholesome meal for the family. Now you’re thinking, “how in the heck will I get the kids to eat steamed kale with carrots, mushrooms and toasted tamari pumpkin seeds?” I’m with you, and I’m not going to lie. My son will most likely be eating sauteed fish or Fakin Chickin nuggets, steamed carrots plucked from the melange of veggies, and short grain brown rice. He’s only 4 years old, and the fact that he eats veggies and brown rice makes me do cartwheels (remember, I am just like you). Mealtime at our house is a little interesting to say the least. It’s all about quick and easy dishes that appeal to every taste. Here’s how I would present our meal:

Toby and I
Steamed Kale, Carrots, and Shiitake Mushrooms with Tamari Pumpkin Seeds (6 minutes to make) Miso Soup (10 minutes to make) Cooked Short grain brown rice ( a large batch cooked the night before. Steamed or stir fry to warm and fluff) Plus sauteed Fish for Toby.

Sauteed fish or Fakin’ Chikin’ nuggets, steamed carrots (selected for your child’s pleasure from the steamed veggies) Short grain brown rice, with a sprinkle of tamari (naturally brewed soy sauce)

Moms and Dads that cook for kids know the drill. There are days that we must bow to their fickle palette, and other days when they say, “oh I like the kale with tamari sprinkled on it!” On those rare days, fireworks burst from the sky in all their technicolor glory. We thank God, Buddha, Jehovah, or The Universe, basking in the glow of waste not want not, victorious, but never assuming that this magic may never happen two days in a row. Amen.

Steamed Kale, Carrots, and Shiitake Mushrooms with Toasted Tamari Pumpkin Seeds

3 cups of kale, stemmed 1 cup carrots, sliced diagonally 1/2 cup shiitake mushrooms, sliced 1 cup raw pumpkin seeds tablespoon of tamari or shoyu soy sauce

1. For the In a frying pan, roast the pumpkin seeds on medium heat with no oil for 3 minutes. Add the tablespoon of shoyu, stirring quickly to coat the seeds and prevent sticking. Turn off the heat and set aside to cool. 2. Steam the carrots for 2-3 minutes. Remove from the steamer and add to a glass bowl. Add the kale and mushrooms, steaming for 3 minutes. Add to the bowl with the carrots toss. Sprinkle with toasted pumpkin seeds and serve with Miso Soup and cooked short grain brown rice.

Hope you like the new site! Feel free to leave comments and let me know what you’re thinking! Any ideas for recipes? Let me know what’s going on in your world, so I can help to make healthy food easy and fun for everyone.

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