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Easy Sautéed Veggies

Eating a cold salad doesn't work well for me in the winter time. So here is what I do with my veggies:


  • Various vegetables sliced or diced. I used carrots, celery, broccoli, peppers, and shimeji mushrooms (I love this mushroom for the mild nutty sweet flavour and texture!)

  • 1 clove of garlic sliced

  • 2 Tbsp Olive oil


  • Heat oil in pan or wok

  • Place carrots and broccoli stems in pan first, cook for a few minutes.

  • Add in all other vegetables and cook for 5 more minutes.

  • Add salt and pepper to taste. Top with chopped parsley if you have some. Helps the dish to look pretty and for extra vitamins A, C, K, and other phytonutrients that will reduce inflammation, boost immune system, and prevent cellular damage.

  • Optional: Add a splash of soy sauce and sesame oil for Asian flavour and aroma, and toss in a handful of cilantro like I did in the photo. Cilantro has similar benefits as parsley. It is also well known for its ability to enhance detoxification.

  • Eat your vegetables...but chew your food well! Try chewing 30-40 times before you swallow your food...your digestive system will thank you for that!

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