- 3 inch piece of kelp, soaked and sliced thin
- 1 onion, cut into thin crescents
- 2 cups of squash, cut into 1 inch thick pieces
- 1 parsnip, cut into 1/2 inch diagonals
- 1/2 cup water
- Shoyu or Tamari (wheat-free soy sauce)
- Parsley, minced
Place kelp at the bottom of a frying pan. Lay onion, squash and parsnip on top and add water. Bring to a boil and cover. Lower the heat to medium/low and cook 20-25 minutes (add more water if needed). Drizzle with shoyu and continue cooking until all the liquid has been absorbed (5-7 minutes). Garnish with fresh parsley.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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