Best of the "Clean 15" Hash
Enjoy this tasty veggie dish whether its organic or not!
2 medium Sweet Potatoes, finely chopped
1 cup Sweet peas, frozen or fresh
1 medium Onion, finely chopped
1 cup Eggplant finely chopped
1 cup Cauliflower, finely chopped
1 teaspoon Cumin, seeds
1 teaspoon Mustard, seeds
2 tablespoon Coconut Oil
2 cloves of Garlic minced
1⁄2 cup Cilantro, chopped*
Pinch of red chili flakes (optional)
Salt and pepper to taste
Toast the cumin and mustard seeds in a large dry skillet over medium-low heat, stirring occassionally, until very fragrant for 4-5 minutes. Transfer to a small bowl. Put the skillet back on the heat and add the oil swirling to coat the pan. Then add onion and sweet potato and swirl to coat with oil. Once onion is translucent after about 5-10 minutes add the rest of the vegetables. Sautee for 5-7 minutes until cauliflower is slightly brown. Stir in garlic, cumin and mustard seeds and red chili flakes. Reduce heat and continue to cook until all the vegetables are tender. Add cilantro and cook for another minute. Season to taste with salt and pepper.
*Note: Cilantro should be organic according to pesticide data from 2011.