This is a print preview of ""The Colors of Mother Nature"" recipe.

"The Colors of Mother Nature" Recipe
by Amber Watson

"The Colors of Mother Nature"

"A colorful variety of my favorite fruits and vegetables, sauted over a medium fire, and only takes about 30 minutes to prepare and cook. This meal is an excellent way to alieviate the body of all those nasty toxins you digest throughout your very busy week, and is an excellent stool softener."

Rating: 3.5/5
Avg. 3.5/5 2 votes
Prep time: United States American
Cook time: Servings: 3 bowls


  • Bell Peppers: Green, Red, Orange & Yellow (about 1/3 of each)
  • Celery: about two stems or more to your likening
  • Brocolli: 1lb per person
  • Corn: 1lb bag frozen or 1 can
  • Fresh String Green Beans about 1 hand full of 1 can (depending or your preferences)
  • 1/3 brown onion
  • 1 to 2 lbs of brown rice
  • Olive Oil (2 tablespoons)
  • Garlic Powder (2 teaspoons)
  • Black Pepper (1 teaspoon)
  • Dried Parsley: 1 table spoon or more to your like
  • Optional: Seasoned Salt (1 teaspoon)
  • Optional: Fresh or Frozen shrimp


  1. Rice:
  2. Bring sauce pot to boil then add i teaspoon of olive oil
  3. Lower temperature to low and add rice, stirring periodically
  4. Clean Your shrimp (Frozen shrimp eliminates time)
  5. Chop all of your vegetables, keep seperated
  6. Warm skillet or Wok (medium heat)
  7. Once skillet is warm add Olive oil and use spatula to cover entire skillet
  8. Add celery, onion, green, fresh string green beans and bell peppers: saute for about 10 minutes
  9. Add corn, brocolli, seasoned salt (if desired), pepper, and parsley and saute for ten minutes.
  10. Add shrimp and brocolli, saute for another ten minutes or until shrimp are pink.