Serves: 5
Total Calories: 50

1 cup yellow crookneck squash cut into bite sized pieces
1 cup carrot cut into strips
1 cup chopped green pepper
1/2 cup sliced shallot
1 tablespoon organic extra virgin olive oil
1/4 cup chopped parsley or other green herb such as basil, oregano, or cilantro
freshly ground black pepper

In a large wok, lightly sauté chopped vegetables until tender. Add chopped parsley or other green herb and pepper. Note : You can add 1 cup fresh tomatoes or 1 large roasted red bell pepper if you have another color juice for breakfast.

Nutritional Facts:

Serves: 5
Total Calories: 50
Calories from Fat: 24

More Recipes from the 7 Color Cuisine Cookbook:
Eating Seven Colors Every Day
7 Color Wheel
Leek and Potato Soup
Rainbow Fruit and Nut Salad with Pomegranate Blueberry Vinaigrette
Steamed Salmon with Tarragon and Lemon
Brown and Wild Rice with Mushrooms
Stir Fry Vegetable Medley
Red Health Benefits
Orange Health Benefits
Yellow Health Benefits
Blue, Purple, and Black Health Benefits
Green Health Benefits
Tan Health Benefits
Creamy White Health Benefits
Condiments and Dipping Sauces
Herbs and Spices