Recipe makes 6-8 entree-size servings.

INGREDIENTS (FOR ORANGE TERIYAKI SAUCE)

1/2 c coconut aminos
1/2 T ginger juice
1 clove garlic
1/2 cup OJ
1/3 c sunny seeds
1/3 c yacon syrup
1/8 c sesame oil
1 T sea salt
1/4 c agave

INGREDIENTS (FOR STIR UN-FRY)

4 c broccoli
4 c cauliflower
3 c shredded beets and/or carrots
6 c celery cabbage, chopped
2 c mushrooms
2 c raisins

INGREDIENTS (FOR TOPPINGS)

First: Shredded beets, carrots and/or alfalfa sprouts for garnish
Next: 1/4 avocado, diced
1 t sesame seeds
1 T pumpkin or sunflower seeds
Optional: Serve on a bed of wilted kale, spring salad, or spinach. To wilt kale, massage with some sea salt.