3 med. carrots
1 lg. Vidalia onion
6 sm. potatoes
2 med. tomatoes
1/8-1/4c coconut oil
1/4c coconut Balsamic vinegar
ground red and black pepper
coarse ground sea salt
Slice and chop bok choy. Wash and dry it well in a salad spinner. Combine with all the sliced-chopped vegetables in a big non-stick pan. Drizzle with melted coconut oil, vinegar and 1/4c water. Season then cover and simmer on very low heat for 10 minutes. Uncover, stir-saute' another 15 minutes or so, until the liquid evaporates and everything's done the way you like it. . .Lin
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