Simple Sautéed Vegetables
This is not a recipe. Sorry. It’s a method of cooking vegetables that will not fail. However, I will tell you exactly how to prepare one way. The variations are suggested and totally up to you. Often times, I use this method to clean out the refrigerator. It's also good for those times when veggies are about to expire. The two common ingredients in this method is coconut oil and Braggs Amino Acid (soy sauce). The rest can be switched up and changed out as you desire. This is practical cooking.
 
 
Ingredients

PART ONE
1 heaping Tbls coconut oil, organic/unrefined
One onion, chopped
Two peppers, chopped

PART TWO
Braggs Amino Acid (1 Tbls)
4 Carrots, peeled to ribbons
2 cups Snow peas
cracked pepper

PART THREE
1/2 Lime
Instructions

STEP ONE: Bring a skillet to medium heat and add oil, onions and peppers. Begin peeling the carrots into ribbons.

STEP TWO: Add the Braggs, carrots, snow peas and pepper. Stir all together and cover for 2-3 minutes, just until the peas turn bright green and have a shine from the oil.

STEP THREE: Take the skillet off the heat, squeeze lime on top, stir once more and serve.

NOTES
As I stated, this is a method. Here are the ways you can change it up.

Options for part one:
These are veggies that take longer to cook.
The flavor differs if you select green peppers rather than red, yellow or orange.

Celery
Cauliflower

Options for part two:
This is where you can clean out your refrigerator! Utilize veggies that have a quick cooking time. The goal for this method is for your veggies to be crisp/tender.

Zucchini
Yellow Squash
Broccoli
Broccolini
Bok Choy
Spinach
Kale
Cabbage
Green beans
Asparagus
Tomato (this will drastically change the outcome. Try it!)
Garlic
Leek
Ginger
Daikon
Turmeric

Options for part three:
This part is the finishing flavor.

Lemon
Sesame Seeds, toasted
Green onions
Slivered almonds
Crushed cashews