A lot of us think of vitamin C as a dietary supplement.
But it’s not.
It’s a nutrient that comes in many different forms, like vitamin C powder, vitamin C pills, or fortified soy milk.
It can also be added to foods, such as vegetables and meats.
To get vitamin C, the body breaks it down into smaller pieces, called “vitamins.”
You can get more vitamin C in a meal by cooking your food in a slow cooker or with a slow-cooker.
The best way to get the most out of a slow cook is to cook a lot of your foods in a single pot.
Here’s how to make it: 1.
Heat the oil in a cast-iron skillet over medium-high heat.
Add the onions and garlic.
Add 1 tablespoon of salt and 1 teaspoon of pepper.
Cook for 6 to 8 minutes or until the onions are soft and translucent.
Add 4 cups of water.
Add in the carrots and bell peppers and cook until the carrots are soft.
Add all the rest of the ingredients, including the spinach, spinach leaves, and red onion.
Stir to combine.
You’ll need to stir the ingredients very slowly, because the spinach leaves are cooked and need to be stirred in quickly.
If the mixture is too wet, add more water.
If you have an electric slow cooker, it’s also important to stir to combine the ingredients in a quick manner.
If not, the spinach can burn and you’ll need a new pot.
Reduce the heat to low and cook for 8 to 10 minutes, or until slightly browned.
Add half of the water, cover the lid, and cook on low for another 4 to 6 minutes.
Add more water if the spinach is still wet.
The sauce should have thickened a bit.
You can also add a few drops of red wine vinegar if you want it a bit stronger.
Add 3 tablespoons of lime juice to taste.
Stir the mixture well.
Taste the sauce to see if you like it.
If it’s too salty, add some water.
You should have a delicious salad.