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Hot Peppers and Sautéed Vegetables

Hot Peppers and Sautéed Vegetables

Hot Peppers and Sauteed Vegetables

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  • Yield: 4 Servings
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A spicy saute full of things that are colorful, good for you--and also, of course, really delicious.



  1. Mince the jalapeno, garlic, and parsley. Combine the pepper flakes, sea salt, and paprika. Cut the broccoli into florets and julienne the red onion.
  2. In a sauté pan heat olive oil over medium heat and add the carrots, onions, and broccoli to the pan. Sauté for 4–5 minutes. Add the parsley, spices, jalapeno, and garlic to the sauté pan and finish cooking for 2–3 more minutes so the carrots become tender.

Mark Hyman MD is the Head of Strategy and Innovation, Cleveland Clinic Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

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