POTATO AND PINE NUT SALAD
Broccoli supports a healthy flow of Qi and blood throughout the body, as it connects to the Liver. This organ is also the mother of the Heart. These two can both support the body back to balance as the season outside changes.
Preheat your oven to 375. Toast the pine nuts, shaking the pan after about a minute.
Set the nuts aside.
Add oil, potato cubes, brown sugar, and half the portions of mushroom powder and salt to the baking pan. Bake (about 20 min).
In a wok, bring 1/2 cup of water to a boil and add the broccoli florets, the remaining portions of salt, mushroom powder, and red pepper flakes.
Simmer with a lid until the water absorbs. Once done, drizzle a little oil to coat the broccoli.
Combine in a bowl the nuts, cooked vegetables, tomato, and avocado.
Serve it plain, or prepare Scallion Pesto for a dressing.
