Christophene and Tomato Stir Fry
1 sprig parsely
1 sprig celery
Coconut oil/Olive oil
Peel christophene and slice or cut into chunks. Put christophene into a pot of salted water to cook. While christophene is cooking, slice onions, chop parsley and celery and cut tomato into chunks. When christophene is done, drain water but keep just a little of the water. Saute onions and green seasonings in coconut/olive oil until onions are translucent. Add christophene and tomato and a dash or two of sea salt according to your taste. At this point at about 2 tbsp of the water reserved from the christophene and let simmer for about 30 to 60 seconds. Serve and enjoy!
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