STIR-FRY VEGETABLES - COCONUT, GINGER & GARLIC

Dinner tonight?...

Think quick, FRESH, nourishing and insanely delicious! All you need for this beautiful concoction is a variety of vegetables, a fresh avocado, and a can of organic black beans... and if you feel so inclined, a batch of organic quinoa or wild brown rice. This recipe is chock full of nutrition, and makes for very delightful leftovers! Please feel free to use whatever fresh vegetables you have on hand. This version is vegetarian, but grilled chicken or sauted tofu would compliment nicely.

STIR-FRY VEGETABLES - COCONUT, GINGER & GARLIC - Serves 4
For you athletes out there -Coconut oil, unlike regular saturated fats which are stored in the cells, this fat is utilized in the liver (very good thing), where it is converted as energy closely resembling glucose.

2 tbsp unrefined organic coconut oil
1 tbsp freshly grated ginger
2 cloves of organic garlic minced
1/2 organic onion finely chopped
2 organic carrots, cut on the diagonal
1 cup organic broccoli, chopped into bite size pieces

1 organic red or yellow bell pepper

1 baby bok choy, chopped
2 handfuls of organic baby spinach 

1 handful of your favorite sprouts or raw organic nuts to top
Splash of tamari

In a stir-fry pan heat coconut oil with ginger, garlic and onion; sauté 5 minutes. Add carrots, broccoli & peppers, cook until broccoli is bright green. Add bok choy & spinach until starts to wilt. Finish by adding spouts and nuts/seeds. Remove from heat. Splash of tamari.

*Serve with avocado, organic black beans and/or organic wild rice.


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