ZUCCHINI PINE NUT BOWL
Pine nuts in Chinese medicine will aid the digestive system and help support immune health. They are the seed of pine trees which enjoy long life!
Zucchini and tomatoes are summer foods that moisture and nurture the body and help to release toxins.
[cooked-sharing]
Add the warm rice to the bottom of a bowl.
Heat-up the frying pan and add the oil and salt.
Next add the tomato chunks and lightly cook for 30 seconds.
Add the mint and scallions and toss for 30 more seconds.
Top the rice with the slightly cooked tomatoes.
Add the pine nuts and zucchini chunks.
Drizzle soy sauce on top and enjoy!
Baked or broiled the zucchini can be made in larger batches for use in other recipes.
Here's how we made them in a previous recipe.
Cut the zucchini into 1/4 inch slivers. Coat them in a mixture of 1 teaspoon of salt, 2 teaspoons of oregano, 2-3 tablespoons of olive oil, 1/2 teaspoon of mushroom seasoning.
Place in a 425 degree oven for 10 minutes on each side or until lightly browned.
Ingredients
Directions
Add the warm rice to the bottom of a bowl.
Heat-up the frying pan and add the oil and salt.
Next add the tomato chunks and lightly cook for 30 seconds.
Add the mint and scallions and toss for 30 more seconds.
Top the rice with the slightly cooked tomatoes.
Add the pine nuts and zucchini chunks.
Drizzle soy sauce on top and enjoy!
Baked or broiled the zucchini can be made in larger batches for use in other recipes.
Here's how we made them in a previous recipe.
Cut the zucchini into 1/4 inch slivers. Coat them in a mixture of 1 teaspoon of salt, 2 teaspoons of oregano, 2-3 tablespoons of olive oil, 1/2 teaspoon of mushroom seasoning.
Place in a 425 degree oven for 10 minutes on each side or until lightly browned.
