Set free personal judgements and un-needed expectations. You are your own worst critic. Let go of entitlements. Be free. Breath. If you look down on yourself, little by little you capture your inner soul and put it in a box. God made us all perfect and just the way He wanted us. Have trust in HIM….even when at times it seems as if His plan is taking you in so many crazy and unheard of directions. 

I’ve learned to listen to what I need and what I want to do, not what I should do; something I’ve struggled with for most of my life. Doing what I should do, that simply tires me.

 I step out into the garden and listen to the sound of the wind and look out at the openness of the blue sky God created. The Love in this life He created is free and overflowing with happiness. I try my best to glorify Him. 

This recipe is open to do what you want to do with it, what feels best for you and your body. What will nourish and energize you? Add any vegetables you desire. I made mine from local and organic veggies because that is what I feel is best for me, that is what I want to do. This is great for grilling out and tastes so fresh! If you don’t care for greek yogurt you may want to skip the greek yogurt sauce. I thought the sauce tasted perfect with the vegetables, it added a certain kind of freshness and unique flavor.

 Ingredients:

• 1 cup edamame
• 2 tomatoes
• 4 potatoes
• 2 cups fresh kale
• 1 onion
• 2 ears of corn (or 1 for each person)
• 1 cup fresh broccoli
• 2 yellow zucchini
• 1 bunch of asparagus
• 1/3 cup sunflowers seeds
• olive oil as needed
• garlic powder
• salt and pepper to taste

• Greek Yogurt Sauce:
• 17 oz plain unsweetened greek yogurt
• ½ cup dill, minced
• 3/4 cup mint, minced
• 3 lemons, juiced
• 1/4 t cayenne pepper
• salt, pepper and garlic powder to taste

Instructions:

Preheat oven to 350.Cut potatoes into small wedges and place on a baking sheet. Drizzle with olive oil and season with salt, pepper and garlic powder to taste. Place them in a hot oven to roast for 20 minutes. Wash and chop up kale. Place in skillet with olive oil and season to taste.

Remove tough ends of asparagus. Cut zucchini into thin strips big enough to grill. Slice tomatoes, brocolli, and onion into medium sized chunks. Soak corn in water for about 10 minutes then place on grill with husk still on. Place zucchini, tomatoes, brocoli, and onion on on grill at medium heat until tender.

In a medium bowl, combine yogurt, lemon juice with the minced fresh herbs. Pour herb-yogurt onto a large serving platter. Spread to create a yogurt bed. Arrange vegetables a top of the yogurt. Sprinkle edamame a top vegetables then sprinkle sunflower seeds a top edamame.

Enjoy immediately with warm flatbread or as a side to a main course!

Happy and healthy cooking!

~Niki