This brings the full-flavor effect with creaminess, texture, spice, and incredible aroma. The cashews soak up a bit of flavor but still keep their pleasant crunch as a nice contrast to the tender vegetables. Great filling base dish that gives you the option of adding lean ground beef or chicken as an option. That’s what I would do.

Ingredients:

• 2 Cups Veggies chopped (Brussels, broccolini, fennel, or carrots)
• 2 Tbsp almond butter
• 1 Tbsp coconut oil or sesame seed oil
• Juice of 1 lime 3 tbsp coconut aminos
• ¼ Cup Cashews

Directions:

• Heat the coconut oil in a skillet over medium heat.
• When the pan is hot, add the vegetables.
• Add a splash of tea or water – then saute vegetables with glass top on for 2 minutes to create some steam and tenderize the vegetables.
• After a few minutes, add nut butter and coconut aminos –then stir with wooden spoon to break up the nut butter.
• Cook for another 2-3 minutes and then add cashews as an optional garnish or “mix-in” for texture.