• Appetizers
• Dairy Free
• Diabetic Friendly
• Gluten Free
• Kid Friendly
• Salad & Salad Dressing
• Vegan
• Vegetables
• Vegetarian

1-2 Cups each of the following (Organic)
Baby Bok Choy
Red Cabbage
Kale
Collards
Brocolli
Carrots
String Beans
Sweet Potatoes
Mung Beans
Green onions

Sauce:
1/8 cup of olive or coconut oil.
1 medium onion - finely chopped\
3 cloves garlic - chopped or crushed
2 medium jalapenos - finely chopped
1 1/2 cup Peanut Butter
1 can of coconut milk (Light)
Sea salt
1/2 tsp Cayenne Pepper
1/2 tsp of Ground Cumin
1/2 tsp of Ground Coriander
1/4 tsp Turmeric

You will need a steamer to preserve optimum nutrients and flavor

Chop all ingredients to bite size pieces. Steam in a large steamer. You may want to steam all of it at once but the flavors will mix. I steam each vegetable individually. Steam until tender to the fork. You do not want mushy. Cool the vegetables in the refrigerator as they are served cooled.

Sauce
Chop onions, garlic and jalapenos. Place in medium to hot oil and saute until tender. Add 1/3 cup of coconut milk, allow to simmer slightly. Add the peanut butter and stir gently until smooth. Add the rest of the coconut milk. Stir until it has the consistency of a thick gravy. Add spices. Allow to simmer for about 5-7 minutes on low heat. Remove from heat.

Serving:
Arrange vegetables around plate and pour warm peanut sauce over the vegetables. Sprinkle chopped green onions and mung beans and serve.