Spring Vegetarian Stir-Fry

This past week I've been doing a 10 day elimination detox. The great thing was, I could have any vegetable almost all of the days. I came up with this green veggie (local and/or organic) spring stir-fry recipe that is delicious! I'm posting it so I don't forget what I did :)

Spring Vegetarian Stir-Fry

Olive Oil
Large bunch of kale
Large head of broccoli
1 Ib. of asparagus (appx.)
1 medium onion (I prefer sweet)
6 cloves chopped fresh garlic
1/2 tsp. crushed red peppers
1 tsp. ground ginger or 1 tbsp. fresh grated ginger
ground sea salt and pepper to taste
(I couldn't have tofu or nuts at this point in the detox but both would be great additions)

Preheat oven to 400 degrees. Cut up asparagus into 1" pieces and broccoli into small chunks. Mix both vegetables with olive oil and 3 cloves of chopped garlic in glass bowl. Spread on cookie sheet, shaking pan to get them even. Roast for about 20 - 25 minutes or until vegetables start to brown.
While veggies are roasting, cut kale into 2" long pieces. In wok or large frying pan, heat other 3 cloves of garlic with 2 tbsp. olive oil. Mix in kale and saute until deep green and tender. Add ginger and pepper flakes and saute for another minute or two.
Remove roasting veggies from oven and add to kale mixture. Toss and season with salt and pepper to taste.
Serve on bed of organic brown rice. Enjoy!