Alkaline Rich Goodness & Green Mercy

This recipe was created for my 'F@#$ Cancer' collection that is loaded with alkaline-rich dishes that taste AMAZING! This green veggie bowl is super simple and is tasty warm or chilled. Enjoy!

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Servings: 4

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

4 crowns of broccoli, cut in florets-rinse and drain thoroughly

1 pints sliced mushrooms

1 zucchini, shredded

1 cup green peas

4 cloves garlic, minced

1 tbsp lemon juice

1 tbsp vegan butter

olive oil

abstract spice

sea salt


1Preheat oven to 400

2Place broccoli florets on a sheet pan and season with 1 tbsp Abstract Spice and 1 tbsp olive oil, toss and coat well- roast for 10 minutes, set aside.

3Place mushrooms on a sheet pan and drizzle with 1 tbsp olive oil, toss and coat well- roast for 12 minutes. Sprinkle approximately 1 tsp Abstract Spice on mushrooms, set aside.

4In a large sauce pan, add 1 tbsp olive oil, vegan butter, and minced garlic. Simmer on med/low for approximately 2 minutes- do not allow garlic to brown.

5Add shredded zucchini, sprinkle with a pinch of salt and stir- raise pan to medium heat.

6Mix in well both broccoli and mushrooms.

7Toss in peas and add lemon juice, folding in ingredients until peas are warmed through. Finish with fresh cracked pepper and salt to taste, if needed.


Additional Notes

*Canned peas (no preservatives or artificial ingredients) are a suitable substitute for fresh peas.

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