Coconut Root Sauté

This delicious vegetable dish is filling and energetically grounding as roots provide the effect of making one feel connected to the earth, feet planted firmly on the ground.

I created this recipe with the intention of nourishing the adrenals (coconut oil/milk and avocado), supporting the liver (burdock root and beet root), cleansing the blood (kale and cilantro), supporting elimination (carrots, beets, and kale), and providing a healthy dose of minerals (black sesame seeds and roots).

(serves 2)

Ingredients
1/2 white onion, diced
2 celery ribs, diced
2 carrots, matchstick
1/2 medium beet root, matchstick
3 in. of burdock root, thinly sliced
3 large kale leaves, stems chopped and leaves julienned
2 cloves of garlic, thinly sliced
1 heaping tablespoon coconut oil
1/2 cup whole-fat coconut milk
1 tablespoon of umi plum vinegar (or to taste)
1 teaspoon of sea salt
1 tablespoon of black sesame seeds
1 avocado, sliced
1/4 cup of cilantro, roughly chopped

Slowly heat the coconut oil in a pan over medium to low heat.  When the oil is hot add the onions, celery, and a pinch of the sea salt.  When the onions begin to turn translucent add the carrots, beet root, kale stems, and burdock root.  Sauté for about 5 minutes or until the vegetables begin to soften.  Add the garlic, kale leaves, another small pinch of sea salt, and the sesame seeds.  Sauté another 2 minutes.  Add the coconut milk and the umi plum vinegar.  Let it come to a simmer and cook on low heat for another 3-5 minutes.  In the meantime, slice the avocado, place in a bowl and garnish with the chopped cilantro.  You can add a little lemon juice, salt, or a bit of umi plum vinegar if you desire.  When the sauté is finished cooking transfer to two plates and add a generous helping of the avocado-cilantro salad to each.  Enjoy on its own or over brown rice!

Note: I have not replicated this recipe, so you may have to tweak it here and there to reflect your tastes.  For example, you may prefer this dish with a little more coconut milk and less umi vinegar.  Perhaps you'd like to add some cumin or fenugreek seeds (ground) to the onions before adding the other vegetables.  Maybe you would like to sauté the vegetables in butter or ghee and then add a bit of coconut oil to the dish along with the coconut milk. Think sweet potatoes or parsnips might be a good addition? It's up to you!  Feel free to experiment!