Monthly Archives: June 2016

A study in 2006, published in The American Journal of Clinical Nutrition, touts the benefits of eating onion. Findings indicate the more onion and other allium vegetables, such as garlic, we eat, the better. In fact, the odds of developing certain cancers is lower among those individuals partaking of this readily available vegetable.

Simple Sautéed Vegetables

• 1 white or yellow and/or 1 bunch green onions
• 2 zucchini
• 2 yellow squash
• 1 T coconut oil
• 1/2 t course ground pepper
• 1/4 t sugar
• 1/4 t sea salt

Heat coconut oil in deep skillet or 3-5 quart pot. Add sliced vegetables and sauté in hot oil for a few minutes. Add 1 Tablespoon of water and the sugar. Cover with lid. Cook on low heat for 20-30 minutes. Vent lid if needed. Add pepper and salt within the last couple minutes of cooking.  FANtastic with cornbread!

Serves 3-4

Article by: Deandra Newcomb