Summer Vegetables

My daughter and I started a SP cleanse recently that required us to refrain from  grains, dairy, nuts, meat or fish during the purification process.  We were getting bored with simply raw or steamed vegetables and fruit along with our SP Shakes.

Here is a yummy side dish we stumbled upon via Blue Apron, that is both full of flavor and guilt-free too.

Summer Vegetables

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 1

  • 3 ounces of cherry tomatoes
  • 3 ounces of summer beans
  • 1 clove garlic
  • 2 teaspoons of olive oil
  • sea salt and pepper

1.  Prepare the ingredients:

Wash and dry the fresh produce.  Snap off and discard the bean stems; cut into 2-inch pieces.  Half the tomatoes. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester).

2. Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beans; season lightly with sea salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off. Add the tomatoes and garlic paste; add a little bit more of sea salt and pepper if needed. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Enjoy!

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