Gingered Veggies

Servings: 6-8

Almost any vegetable works in this recipe, the secret lies in making the longest and thinnest slivers that you can manage.  They will pick up the taste of the seasonings and are fun to eat and easy to digest.  It is worth the effort!

Ingredients:

2 carrots, slivered (by hand or mandoline)

2 stalks celery, peeled and slivered

1 c thinly sliced mushrooms

1 red pepper, slivered

2 c thinly sliced Bok Choy, leaves and stems

1 small zucchini, slivered

1 c green beans, slivered

1 c snow peas or snap peas

1 c mung sprouts

1 c sunflower sprouts

1 c clover sprouts

1 small red onion, chopped

2 cloves garlic, minced

1/4 c chopped cilantro

2 tsp ginger juice, or 1 tbsp minced ginger

2 tbsp sesame oil, or more to taste

2 tbsp Tamari

4 pieces or Nori, cut in 1/2" strips

Directions:

Toss well.

Option: To use as a main course or a one dish meal, add 2 cups soaked pumpkin seeds, sunflower seeds or almonds.