3 tbsp. unrefined oil (sesame or olive)
6 carrots, sliced diagonally
3 stalks broccoli, chopped
1 lg. onion, sliced thin
1/2 c. pumpkin seeds

Heat skillet on medium heat. Add oil and cut up vegetables. Saute over low heat until crisply tender Add pumpkin seeds and just heat through. Vegetables and seeds should be crunchy tender. Serve over cooked rice or millet. Serves 4.