The Best Healthy Low Calorie Summer Veggie Recipe Ever

I am always creating new ways to prepare vegetables. Sometimes we wind
up shortchanging our daily servings of nature's good stuff because we
are not sure how to cook them. At least those are the types of
comments I get from a vast majority of my clients. The best part about
vegetable based dishes....they are fool proof. No risk of poison if
you under cook them. Next time you are in the market I challenge you
to fill your cart with produce. Select something from every color.
When you get home, get creative! Your body will thank you for it. Here
is my own concoction of summer faves to get you started:

3 cloves of minced garlic
2 shallots finely chopped
3 tbsp finely chopped fresh chives
1 medium Vidalia onion coarsely chopped
2 carrots diced
3 celery stalks diced
3 heads of baby bok choy diced
2 cups shredded green cabbage
3 leeks sliced
2 cups shitake mushrooms
1 cup oyster mushrooms
1/2 cup vegetable stock
1/2 tsp cumin
1/2 tsp paprika

Spray large saucepan or wok with Olive Oil spray. Throw in shallots,
garlic and chives. Cover and simmer for 3 min. Add celery, carrots,
and onions. Continue simmering for 3 more min. Add mushrooms and
veggie stock. Keep covered on medium heat for 10-12 min or until
mushrooms are tender. Stir in bok choy, cabbage and leeks. Continue
simmering until all vegetables are cooked through. Add cumin an
paprika. Add water as needed and salt and pepper to taste. Yields
about 4 delicious servings.

Dianne Sykes Scope MS