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Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Serve this veggie side with tempeh and a crisp green salad.
Diet Types: Low Sodium, Vegan, Vegetarian
  • 2 green onions, chopped
  • 1/4 cup extra virgin olive oil
  • 1 large clove garlic, crushed
  • 1/2 teaspoon salt-free seasoning
  • 1/8 teaspoon black pepper
  • 3/4 cup low-sodium Vegetable Stock
  • 2 cups asparagus, cut into 1" segments
  • 4 cups fresh or frozen corn kernels
  • 2 cups cooked Great Northern or navy beans
  • Serves: 4
    Cooking Time: Under 30 minutes
    Place scallions, olive oil, garlic, salt-free seasoning and black pepper in blender and blend until smooth. Set aside. Heat broth, asparagus, corn and Great Northern Beans in a saucepan and bring to a boil. Lower heat and simmer until asparagus is tender. Drain off any remaining cooking liquid. Add sauce from blender and toss to combine. Heat through and serve.

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