Green Beans and Leeks

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INGREDIENTS:

2 cups green beans, chopped up

1 yellow squash, sliced (2 cups)

½ leek, sliced thin (about 2 cups)

2 tsp. coconut oil

1 tsp. dried thyme

¼ tsp. Selina Naturally Portuguese Sea Salt (or any type of sea salt)

½ tsp. ginger powder

½ tsp. ground turmeric

⅛ tsp. ground cayenne

INSTRUCTIONS:

Using a skillet on your stovetop, set the temperature to low. Add in coconut oil, allowing it to melt. Add leeks and all herbs and spices (except the sea salt), and heat on low to allow them to release their aromas and medicinal properties.

Add in the green beans and squash and sauté together until the vegetables are soft. You may need to add more oil or some water if the pan becomes dry while you’re cooking. Simmer on low heat for 5–10 minutes or until the green beans and squash are as soft as you like.

Remove from heat and serve alone or with your favorite main dish—it goes well with any meat, poultry, or grain recipe. Try drizzling flaxseed oil, olive oil, or pumpkin-seed oil over these vegetables for a delicious treat!