- 4 (Or as many as you can handle) Serrano peppers
- 6 Tomatillos (peeled and washed)
- ½ tbsp organic cumin
- 2 Bay leaves
- Pink salt to taste
- ¼ Cup of filter, purified or distilled water
Blend on the lowest speed until the texture of the sauce is reached. Please taste the sauce for your own satisfaction.
- 1 Diced red potato
- 3 Sliced asparagus
- 2 Sliced carrots
- ½ Medium size zucchini
- ½ Bunch of cilantro
Sautee all the veggies except the zucchini and cilantro with your favorite oil (I use Organic cold pressed sesame seed oil), for five minutes. Carefully add the green salsa and bring it to a boil. After the first boil, add the diced zucchini and bring it to a second boil. To finish it, add the chopped cilantro, cover your casserole and turn off the flame. Your stew is ready.
While all this was going on, I put my sprouted mung beans to cook with only water, cold pressed sesame oil, pink salt, white pepper, and epazote (Mexican sage)