What makes this recipe alkaline is that the vegetables are cooked in coconut oil, and the peppers are still crisp and not over-cooked.
It is a fast and easy recipe that cools quickly, so save it for last when cooking an entire meal!
1 small organic sweet onion, cut into large chunks or small bites (your preference)
3-5 organic sweet peppers, sliced long-ways (try to mix colors)
1 package pre-sliced organic portabella mushrooms
dried or fresh herbs such as basil, oregano, and marjoram
sea salt or Bragg’s liquid aminos
1. Heat 2 tbsp coconut oil, then saute the onions until soft. Add the mushrooms and the garlic, cook for 1 minutes on each side.
2. Turn the heat down and add the sweet peppers, season with the herbs and sea salt or liquid aminos if desired (not too much or dish will be too salty). Saute and toss often for an additional 1-2 minutes, or until the peppers just start to cook but are still firm and crisp.
3. Quickly remove from heat so that the peppers do not over-cook. Enjoy!
(Add more coconut oil if the mixture becomes too dry.)