Start with 1 tsp olive oil in a pan on medium-high heat. Add chopped onion and cook until browning. Add 2 cloves of garlic, pressed. Add chopped pepper, celery, kale, spinach etc. peel carrots into long, thin shaved strips (the whole carrot!) and toss them in. Consistantly string. Add a splash of water if the pan is getting dry. Lower heat and add a drizzle of Tamari sauce (gluten free). Add some pink sea salt, pepper and voila!