1. In a medium pot, add cassava to 6 cups boiling water. Cook for about 15 minutes or until slightly soft.  Leave the cassava in the water to stay hot.
2. In separate medium pot, heat the oil over medium heat. Add the garlic and cook until just beginning to brown.
3. Do not let burn.
4. Add the lime juice, and broth to the pot.
5. Boil sauce for 2 minutes. 
6. Add salt and pepper to taste.
7. Drain the cassava.
8. Place cassava on a plate, and put onion slices on top.
9. Pour the sauce over the onions and  cassava. Serve and enjoy!
10. Refrigerate leftovers.

Serving size: ¾ of  recipe (291g)
Servings: 1

Total Fat 2.5g

For the best buy cassava skin should be free of cracks and the inside should be white.

To prepare cassava, peel away the skin and remove the tough string like fiber throughout its middle section.

To keep fresh, store fresh cassava in a dry place or freeze pre-cut cassava for up to 2 weeks.

Cassava contains vitamin C, which is good for fighting colds and healing cuts.

Easy Additions

For a healthy snack, make cassava chips. Thinly slice cassava and bake until crispy. 

Add cut cassava to soups and stews.

Boil cassava then cover with garlic sauce and eat instead of white rice.

Remember to rinse all fruits and vegetables before using. 
 

1 cassava. cut into chunks
1 potato, cut into chunks
4 cups low-sodium chicken broth
2 celery stalks, chopped
1 onion, chopped
2 carrots, chopped
2 garlic cloves, minced
Salt and black pepper, to taste

1. In a medium pot, add cassava to 6 cups of boiling water. Cook for about 15 minutes or until slightly soft.
2. Drain water and set cassava aside.
3. In large pot, add 4 cups of water and potatoes. Bring to a boil.
4. Add chicken broth and turn heat down to medium-low.
5. Add remaining vegetables and garlic.
6. Cook for 10 minutes or until vegetables feel slightly soft.
7. Add salt and pepper to taste. Serve hot and enjoy!
8. Refrigerate leftovers.

Total Fat 1g