CONNECTIONS to HEALTH

Steamed vegetable platter This will help the body eliminate more efficiently as well as being delicious, introduce as part of your cleansing. 3-4 beetroots 4 turnips, peeled 4 medium carrots or parsnips 3 large stalks of broccoli ½ medium cabbage 4 small courgettes OR any vegetable assortment of your choice ¼ cup herbed butter sauce (see below) Scrub beetroots, parsnips and peel carrots. Place in a vegetable steamer, covered and cook over boiling water for 20 minutes or until tender. Remove from heat and peel the beetroot and potatoes if desired. Cut thick stalks from the broccoli, leaving around 3 inches of stem and floret. Cut the cabbage into 4. Place the broccoli, cabbage and whole courgette in a steamer, cook over boiling water for about 10 minutes or until tender. Remove from heat, slice the broccoli and courgette lengthwise. Cut the beetroot, turnips and carrots into bite sized cubes. Arrange green vegetables in the centre of a platter with the beetroot, turnips and carrots around them. Serve with the herbed butter sauce. Herbed butter sauce. 225g/8 oz butter 1 shallot, minced 1 tsp Dijon mustard 1tbs fresh chervil or 1 tsp dried 1tbs fresh thyme or tsp dried 1tbs fresh parsley, chopped ¼ tsp sea salt Melt the butter in a frying pan, add the shallot and sauté to soften. Pour the butter shallot mixture into a blender, add rest of ingredients and blend until smooth. Serve hot.

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