Steamed Veggies With Chili- Lime Butter

I love food ! And my relationship with food has changed.

I eat mostly for health and pain relief but I will allow myself to indulge just a little.

Since my husband and I have gone to mostly plant based real food our bodies are rejoicing

(80 -85 percent of the time we are plant based )

For me my pain level has changed a lot.

And food as become our medicine. We enjoy real healthy clean food.

Inflammation is the body’s immune response to toxins as it works to “purify” itself. The resulting inflammation not only causes pain in the body. Over time, it also can trigger chronic diseases, and it becomes a vicious cycle. It’s never to late to eat for life!

Steamed Veggies & Chili Lime Butter

Ingredients

2 tablespoons butter yes I use Butter now and then.

1 small clove garlic, finely chopped

1 teaspoon grated lime peel so buy organic !

1 teaspoon finely chopped serrano or jalapeño

1/2 teaspoon salt

1 tablespoon fresh lime juice

3 cups cut-up fresh vegetables, such as broccoli florets, cauliflower florets and/or sliced carrots.

Steps

In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.

In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.

Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.

To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.