Natren Probiotics

Green bean Stirfry and Pho Potatoes (Paleo, Vegan, Gluten Free, NON GMO)

Green Bean Stir fry

Ingredients for 2:

Handful of green beans cut or whole
Handful of sliced baby bellas
1/4 cup of red onions sliced or diced
1/2 handful of Cilantro
1/2 handful of Parsley
1/4 cup of sprouted lentils
1/4 cup of sprouted adzuki beans
1/4 cup of diced celery
1 tablespoon of freshly grated ginger
1 tablespoon of garlic
1 tablespoon of coconut oil
1 tablespoon red wine
1/2 of a small jalapeno pepper

 In a stainless steel, cast iron, or teflon free pan add coconut oil and put on the burner on high just long enough to get the oil melted. Reduce the heat to medium and add the mushrooms and onions. Cover. Let mushrooms and onions cook on one side until slightly brown then flip to the other side. Once both sides are slightly brown add the green beans, cover and let stand for a few minutes. Flip the green beans to their other side and add the remainder of the ingredients. Cover and let stand for a few minutes. After a few minutes check your stir fry and flip when ready. Let cover and repeat as needed until veggies are at the crispness or softness as desired.  

Pho Potatoes Ingredients for 2:

1 Regular size head of cauliflower
1/4 cup of butter, or coconut butter
1 tablespoon of garlic powder
1/4 cup of diced chives
1 pinch of sea salt

 In a medium size sauce pan add a 1/4 cup of water and place on the burner on high. Cut the base off of the cauliflower and place it inside the sauce pan. Cover and let the water boil. With a fork test the softness of the cauliflower to determine if it is ready for the blender. If the bottom half is ready and the top is still hard flip the cauliflower, cover and let stand. Once you are able to successfully put a fork into the cauliflower with ease then remove, cut up and place in a blender. Add the remaining ingredients from the list and blend until the consistency of white fluffy potatoes. Add butter, garlic and chives as needed for taste.

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