Notes

This recipe is modified from The Yoga Body Diet by Kristen Schultz Dollard and John Douillard, DC.

Ingredients

• Zucchini – 1 cup, cubed
• Cumin – 2 tsp. ground
• Mild Chili Powder – ½ tsp.
• Paprika – ¼ tsp.
• Salt – 1 tsp.
• Coconut Oil – 3 tsp.
• Onion – ½ cup, chopped
• Cauliflower – 2 cups, florets
• Jicama – 1 cup, peeled and cubed
• Green pepper – ½ pepper, thinly sliced
• Celery – 1 stalk, thinly sliced
• Garlic – 2 medium cloves, minced
• Mung Beans – 2/3 cup, picked through and rinsed
• Short Grain Brown Rice – 1 1/3 cups, dry
• Tomato Paste – 1 Tbs.
• Snow Peas – 1 cup, cut into 1” pieces
• White Vinegar – 2 Tbs.
• Fresh Mint – 1 Tbs., minced
• Black Pepper – ¼ tsp, freshly ground

Instructions

1. Preheat the oven to 350 degrees F. Place the zucchini, cumin, chili powder, paprika, half the salt and half the oil in a large bowl. Toss to coat the zucchini.
2. Coat a large baking sheet with cooking spray and spread the zucchini in an even layer on the baking sheet.
3. Bake for 20-25 minutes.
4. Heat the remaining oil in a large skillet. Add the oinion, cauliflower, jicama, bell pepper, celery and garlic.
5. Cook 4-5 minutes, until the vegetables begin to soften.
6. Add the beans, rice, water, tomato paste, and remaining salt.
7. Cover and bring to a boil.
8. Reduce the heat to low and cook 35-40 minutes, or until the rice and beans are almost tender.
9. Add the snow peas and cook 5 more minutes.
10. Add the vinegar, mint and black pepper,
11. Stir in the zucchini and serve immediately.

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