This is a tasty little side dish that I make quite a lot and it's suitable for the cleanse. I stumbled onto the recipe on the Canadian Living site quite by accident. It turned out to be a happy accident.
This takes no time to prepare, has very few ingredients and with carrots and sugar snap peas available pretty much all year round, you can make this anytime the mood strikes.
Sautéed Carrots and Sugar Snap Peas
4 cups (1 pound) sugar snap peas
1 tbsp. olive oil
1 clove garlic, minced
¼ tsp. salt
freshly ground pepper
¼ cup vegetable stock*
Trim stem ends of peas. Peel carrots and cut into sticks about as long as the peas and ¼-inch thick. Set aside separately. In large skillet, heat oil over medium heat; cook carrots, garlic, salt and pepper, stirring, for 3 minutes. Add stock; cover and cook for 2 minutes. Add peas; cook, covered, until vegetables are tender-crisp and glazed, about 4 minutes.
* Please see my notes at the bottom of this post regarding vegetable stock if you are doing the cleanse.