A few weeks ago I got a hankering for tempura, so I decided to give my healthy version a go! My concoction turned out to be more like battered vegetables, though, so that’s what I’m calling them (the breading doesn’t turn out as crispy as tempura). This recipe really hit the spot, and will give you another easy, creative way to serve veggies! It fits in the paleo, vegan, gluten free, and dairy free diets, so most people will be able to eat it. These battered veggies would be super yummy dipped in my honey mustard sauce, which you can find here.
You can use any veggies you want for these little beauties, but I used zucchini, cauliflower, and broccoli. Onions would be super tasty, too, and would combine with those other veggies to kick cancer and other diseases right out of your body! The goal in cooking these veggies is to make sure that the batter is completely cooked, while leaving the veggies a little undercooked. That will help to maintain more of the healthy nutrients your body needs from the raw veggies. If you’ve seen my other posts, you’ll know that cooking actually helps some types of nutrients come out from behind the cell walls. This recipe gets the best of both worlds…the outside of the veggies will be cooked, but the center a little raw. Can you see in my pictures that the veggies maintained their vibrant colors? That means I didn’t overcook them.
Before we get to the recipe for the Paleo Battered Veggies, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.