By Anna Ervin
serves: 4-5 I dosage: 15-20mg per serving
Ingredients
Infused Sauce
• ½ C coconut aminos
• 2 Tbsp maple syrup
• 1 Tbsp infused olive oil (1 used 50mg)
• 1 Tbsp toasted sesame oil
• 1 tsp rice vinegar
Stir-Fry
• 1 C quinoa or rice (cooked)
• 1 sweet potato (diced)
• 1 C pineapple (cubed)
• 1 C shiitake mushrooms
• 1-2 stalks fresh swiss chard
• 1 Tbsp garlic (minced)
• ½ C cashews (roughly chopped)
• ½-1 tsp vindaloo curry seasoning
• salt o. pepper to taste
• fresh dill for garnish
Directions
Cook quinoa or rice per package instructions, set aside. Whisk sauce ingredients in a small bowl.
Heat 1-2 tbsp water in a large pan over low-medium heat. Add sweet potatoes and cover, allowing to simmer for 5-10 minutes, until soft enough to stab with a fork. Drain remaining water from the pan and add pineapple, mushrooms, and half of the sauce. Cook over medium-low heat for 3-4 minutes, stirring frequently.
Add cooked rice or quinoa, swiss chard, garlic, cashews, and seasonings
(excluding dill for now). Continue to stir and cook over medium heat for another 2-3 minutes, until swiss chard begins to wilt. Remove from heat and allow to cool. Drizzle the remaining sauce over each dish and garnish with fresh dill to serve.