SERVES 4
Canyon Ranch knows how to dress up a plate of vegetables. The edamame is a smart addition; a star legume, this soybean offers complete protein, with all the amino acid building blocks, as well as antioxidants. Grapes add a sweet touch, and recent studies have suggested they may help stave off age-related macular degeneration.
1 medium zucchini, diced (about 1 cup)
1 medium yellow squash, diced (about 1 cup)
½ yellow or red bell pepper, diced (about ½ cup)
1 cup diced fresh pineapple
¾ cup seedless red grapes, halved
1 cup shelled edamame
One 14-ounce can light coconut milk
1 cup water
2 tablespoons low-sodium tamari sauce
2 tablespoons turbinado sugar
3 tablespoons freshly squeezed lime juice
¼ cup prepared Thai red curry paste
4 Kaffir lime leaves
1⅓ cups cooked brown rice
½ cup toasted pistachios, chopped
In a large bowl, toss together the zucchini, squash, bell peppers, pineapple, grapes, and edamame. In a medium bowl, mix together all the ingredients for the Coconut Sauce. Set it aside.
In a large sauté pan, sauté the red curry paste over low heat until slightly caramelized. Add the vegetable mixture and sauté until the vegetables are slightly cooked. Increase the heat to high and add the Coconut Sauce and lime leaves. Bring to a boil, reduce to a simmer, and continue simmering until reduced by half.
Place ⅓ cup of brown rice in the bottom of each of four bowls. Evenly divide the vegetables and sauce among the bowls. Top each serving with 2 tablespoons of toasted pistachios.
“The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth.”
— Frances Moore Lappé
| Nutritional Profile | |
| Serving size: 2 cups | |
|---|---|
| Calories: | 491 |
| Protein: | 14 g |
| Fiber: | 8 g |
| Fat: | 15 g |
| Saturated fat: | 4 g |
| Sodium: | 418 mg |
| Vitamin A: | 929 IU |
| Vitamin C: | 69 mg |
| Vitamin E: | 2 IU |
| Zinc: | 2 mg |
| Beta-carotene: | 487 µg |
| Lutein and zeaxanthin: | 2,328 µg |