Quick and Easy Carrots and Peas
Ingredients
1 cup Peas
1 cup Shredded carrots
2 tablespoons Olive Oil
1 tablespoon EPIS
Salt to taste
Directions
Heat oil in a skillet over medium heat.
Stir in vegetables and EPIS.
Stir occasionally and cook for 5-7 minutes, or until vegetables are cooked to your liking.