½ large red onion, sliced & then cut into quarters

½ red capsicum, sliced

½ green capsicum, sliced

1 small carrot, grated

1 corn cob, kernels removed

1 stick celery, sectioned

2 mushrooms, chopped

2-3 spinach leaves, shredded

1 cup chopped tomatoes (or sugar free tin of chopped tomatoes)

1/4 tsp Chilli powder (or more to taste)


Heat coconut oil in pan and fry onion until tender. Then add capsicum, celery, carrot, corn kernels and mushrooms. Stir fry for 3-4 minutes and then add shredded spinach, tomatoes and chilli powder. Stir fry until cooked.

Serving Suggestions:

Wrap in a wholemeal Lebanese bread or pita bread. You could spread with our Holy Guacamole.

Could also be served on a mashed sweet potato base with fresh ground peppercorns or on a quinoa bed.



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