• 1 medium Cauliflower diced small
• 7 or more diced Green Beans
• 1 diced red or green Capsicum
• ½ cup of fresh or frozen Peas
• ½-1 cup fresh or frozen Corn
• 2 cups diced Mushrooms
• 3 cups diced Kale taken off the stems or any green leafy vegetables
• 1 cup diced Spring Onion
• 1 cup grated Carrot
• 1 teaspoon dried Paprika – more to taste
• 1 tablespoon Sunflower Kernels – add more to taste
• ½-1 teaspoon dried Curry – depending on your taste
• 1 teaspoon Himalayan Pink Salt or to taste
• 1 tablespoon Virgin Coconut Oil
• Extra Virgin Olive Oil –  to stir-fry
• 2 cups of Cooked Brown Rice, Buckwheat or Quinoa – can be mixed or added on the side as an extra
• Roasted Cashews – optional

1. In a warm frypan add extra virgin olive oil then add capsicum and slowly stir-fry until starting to soften. Add in mushrooms and more oil, stir-fry until browned
2. Add all the other ingredients, seasonings as well as coconut oil and stir-fry. Just take your time on low to medium, add more oil as required. Add cooked brown rice or quinoa as an extra option

Joanne’s Tip – Add any vegetables or beans you like. Take your time cooking – no hurry, place it on low to medium as this brings an essence of more flavour.  Top it up with small amounts of extra virgin olive oil as required, so as not to dry the foods out. Every ingredient even the spices we used was organic except the mushrooms. Organic spices or seasonings are sold online or at organic shops.

Serves 2-3 as a meal or 4 as a big side dish with poached organic eggs and roasted tomatoes. We mixed roasted cashews to the dish at one time. Yum, enjoy