Coat the potato cubes with 2 tbsp oil, salt, and half the mushroom powder in a baking pan. Toss to coat and bake for about 20 minutes.
WARM BROCCOLI SALAD
Roasted potatoes nourish the Spleen and support digestion, while broccoli helps the Liver maintain smooth Qi flow in Traditional Chinese Medicine.
1/4 cup pine nuts
1 potato, cubed
1/2 crown of broccoli
3 tbsp oil
1/2 tsp salt
1 tsp mushroom powder
Red pepper flakes
1 avocado, cut into chunks
5 cherry tomatoes, sliced in half
1
Preheat your oven to 375. Toast the pine nuts, shaking the pan after about a minute.
Set the nuts aside.
2
3
Meanwhile, blanch the broccoli florets.
4
Heat 1 tbsp of oil in a wok and add the garlic and salt. Allow the garlic to lightly toast then add the blanched broccoli and the remaining mushroom seasoning. Toss to flavor. Add the red pepper flakes.
5
Remove the potatoes from the oven and add them to the wok along with the broccoli, nuts, avocado and tomatoes. Toss to flavor then serve warm.
6
Option: Prepare Scallion Pesto for a dressing.
Ingredients
1/4 cup pine nuts
1 potato, cubed
1/2 crown of broccoli
3 tbsp oil
1/2 tsp salt
1 tsp mushroom powder
Red pepper flakes
1 avocado, cut into chunks
5 cherry tomatoes, sliced in half
