Alkaline Mexican Skillet

In a Cast Iron skillet:

Sauté one ingredient at a time and layer each with: sea Salt, onion powder, fresh lime juice.

This order:

Onions (yellow, red, bulb of the green).
1/2 fresh Habanero pepper
2 Bell peppers
1 1/2 zucchini
5 Roma tomatoes

Make sure to layer with with salt, onion powder, fresh lime juice each time you add an ingredient.

After tomatoes warm up, lightly smash with potato masher. Just 5-6 mashes to get juice from tomatoes.

Simmer 5 min.
Remove from heat while you make biscuit.

Biscuits:
2 cups SIFTED spelt flour and 1 teaspoon salt.

2 cups COLD coconut cream.

Carefully fold Coconut cream into the flour. Too thin—sift more flour in.

Dollop batter with a medium ice cream scoop on top the skillet veggies, until gone.

Bake 375 for 20 min. When knife comes out smooth on the biscuit.

Add Green onion tops & Habanero hot sauce to bowls.

Hot sauce:
1/2 Habanero pepper
Fresh lime juice
Salt
2 teaspoons of sea moss gel
Blend.