Ginger Spice Veggies – Festival de Color
- 1/2 Cabbage
- 200gr Asparagus
- Ginger root, the size of the top of your thumb.
- 200gr Mushrooms
- 250gr sprouted broccoli
- 1 red onion
- 1 garlic clove
- Raw sesame seeds
- Coconut oil
Chop the veggies in medium pieces. Set a big pan the stove and warm up coconut, enough amount to cover the bottom of the pan.
Cut the ginger root in three pieces and put it in the pan, sauté for a little bit and add the onion until gets transparent, add the garlic crushed.
Add the other veggies and mix all together stir for a little bit but don’t let the asparagus get saggy. Very important in order to preserve the flavor and all the qualities keep the veggies firm.
Put salt and pepper of your choice and sesame seeds, is ready to eat!
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