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Choose from any of these or use them all:


1 organic pepper of any color

3 large handfuls of organic cremini mushrooms

1 organic banana pepper

1 handful of organic pine nuts

1 handful of cashews

1 handful of radish sprouts (use as garnish, don't cook)

1 handful of kale micro greens (use as garnish, don't cook)

1 tomato (you can cook or top the veggies with the tomato)

2-3 tbsp coconut oil

cast-iron skillet


Wash and chop veggies while cast-iron is heating on medium-high heat. Add a dollop of coconut oil to pan and throw the veggies in (not pine nuts yet.) Cook for around 6-8 minutes.

When veggies start to soften, add the pine nuts and cook for a couple more minutes.

I like them still kind of crisp, but if you like yours more well done, let them go for as long as you'd like!

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