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Thursday, September 6, 2012

Christophene and Tomato Stir Fry

This is the 10th recipe in our 30 Day Nature Isle Recipe Marathon.

Christophene and Tomato Stir Fry

1 christophene
1 tomato
1/2 onion
1 sprig parsely
1 sprig celery
Coconut oil/Olive oil
Sea salt

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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