Super Pot
Servings: 1
Ingredients
Vegetables
- 1 cup Kale or swiss chard or watercress or collard greens or dandelion greens or arugula or baby romaine
- 1 cup Spinach or swiss chard or watercress or collard greens or dandelion greens or arugula or baby romaine
- 2 cups Broccoli or 1 cup broccoli sprouts
- ¼ cup Celery, chopped
- ¼ cup Cauliflower, broken
- ¼ cup Purple (red) cabbage, chopped
- ¼ cup Onion (red, yellow or green), diced
- 1 medium Zucchini, chopped
- ¼ cup Red, yellow or green pepper
- 10 Almonds or walnuts, raw
- 1 tbsp. Sunflower seeds, raw
- 1 tbsp. Flaxseeds, raw and freshly ground
- 1 tbsp. Chia seeds, raw
- ¼ cup Alfalfa sprouts
- ¼ cup Sprouted red or green lentils
- ¼ cup Sprouted garbanzo beans
- ¼ cup Sprouted mung beans
- ¼ cup Sprouted chickpeas
- ½ Avocado
- ¼ cup Mushrooms, sliced and cooked
- 2 tbsp. Sauerkraut or Kimchi
Liquids
- ¼ cup Organic extra virgin olive oil
- 2 tbsp. Cold-pressed flax oil
- 1 tbsp. Lemon juice
- 1 tbsp. Apple cider vinegar
- 1 - 2 tbsp. Raw honey or fig syrup (optional)
Herbs & Spices
- ½ tsp Oregano or to taste
- ½ tsp Garlic powder or to taste
- ½ tsp Turmeric or to taste
- ¼ tsp Curry powder or to taste
- ¼ tsp Cayenne pepper or to taste
- ¼ tsp Black pepper or to taste
- ½ tsp Organic Italian seasoning or Bragg organic sprinkle
Instructions
- Preheat oven to 350° F
- Add all the vegetable, except the flaxseed, together in a big bowl and mix them up.
- Add all the liquids, herbs and spices in a jug. Mix well and pour over vegetable salad. Mix well with the vegetables.
- Transfer the vegetable mix to a baking dish and spread out evenly. Bake for 30 minutes.ORTransfer to a pot and cook on a stove top for 45 minutes on medium heat with the lid on. Stir occasionally.
- Grind the flaxseed in a coffee grinder and sprinkle it onto the vegetables just before you dish it up to eat.
- Serve as is or on a bed of cooked sorghum.