Tag: produce

  • Noble Mushrooms are here!

    Noble Mushrooms are here!

    It may be gray outside but things are looking very colorful in our produce section thanks to our new local supplier Noble Mushrooms, based in Hillsborough, NJ. We recently brought their eye-catching blue oyster, lion’s mane, and chestnut mushroom varieties into all three locations. If you’ve already picked up a grow your own kit, took a few bunches home with you, or just spied them in the produce sections and wondered how on earth to prepare them, we’ve compiled a couple recipes that really play to the strengths of these amazing mushrooms.

    Oyster Mushroom Fritters with Scallion Aioli

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    Ingredients Method Notes

    Ingredients
      

    For the Aioli
    • ½ cup mayonnaise (or vegenaise)
    • 2 oz scallion greens finely minced (save a pinch for garnish!)
    • ½ lemon juiced
    • ¼ cup extra virgin olive oil
    • ½ tsp salt
    For the Mushrooms
    • ½ lb Blue Oyster mushrooms
    • 1 cup milk
    • 1 egg
    • 1 cup flour
    • 1 ½ tsp salt
    • ½ tsp ground black pepper
    • 1 tsp cayenne powder
    • ½ tsp onion powder
    • ½ tsp garlic powder
    • ¼ tsp cumin
    • ¼ tsp smoked paprika

    Method
     

    For the Aioli
    1. Place mayonnaise, lemon juice, scallion greens, and salt in food processor and begin blending.
    2. Slowly drizzle olive oil into mixture as it processes and whip until smooth. Taste and adjust salt if desired. Set aside in refrigerator.
    For the Mushrooms
    1. Prepare the mushroom by gently tearing fronds into bite-size pieces from edge of cap to stem, making sure to keep pieces connected to base.
    2. Whisk milk and egg in large mixing bowl.
    3. Whisk flour, salt, pepper, cayenne powder, onion powder, garlic powder and cumin in separate large mixing bowl.
    4. Coat mushroom in liquid mixture then dredge in flour. Repeat this process one more time then place mushroom in refrigerator.
    5. Pour enough oil to submerge mushroom in large vessel and heat to 350°F.
    6. Once oil is up to temperature, remove mushroom from refrigerator and slowly lower into cooking vessel gill-sides down. Use metal utensil to ensure it is fully submerged and cook until golden brown (about 10 minutes). Remove and place on drying rack.
    7. Place mushroom on serving plate and cut center in “X” pattern to make room for dipping sauce. If mushroom cluster doesn’t stand on its own, wrap the base of it in a rolled piece of aluminum foil to help it stand up.
    8. Place sauce in center, garnish with some more scallion greens and serve.

    Notes

    Adapted from North Spore 
    https://northspore.com/blogs/the-black-trumpet/5-of-the-best-blue-oyster-mushroom-recipes

    Roasted Chestnut Mushroom Salad

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    Ingredients Method Notes

    Ingredients
      

    • 8 oz Chestnut mushrooms
    • 2 tbsp cooking oil
    • 1 tbsp extra virgin olive oil
    • ½ tsp kosher salt plus more to taste
    • Fresh ground black pepper
    • A handful of fresh thyme sprigs
    • 3 large cloves of garlic
    • 1 tbsp balsamic vinegar
    • 4 oz shallot cut into ¼ inch rounds

    Method
     

    1. Crush the garlic cloves and cut into ½ inch pieces.
    2. Trim the mushroom stems to an even length. Toss the mushrooms in a bowl with the oil, salt, garlic, thyme sprigs and pepper.
    3. Lay the mushrooms out on a cast iron pan or baking sheet lined with parchment and roast at 425°F for 20-25 minutes or until lightly brown. Rotate the pan 180° after 15 minutes.
    4. Peel the shallot and slice ¼ inch thick. Heat the shallot slices in a dry cast iron skillet until lightly charred (or just saute them quickly). Remove to a bowl and add the vinegar.
    5. Remove the mushrooms from the oven. Discard the thyme sprigs, transfer to a bowl, add the shallots and olive oil and cool.
    6. Double check the seasoning for salt and pepper and adjust until it tastes good to you. Serve warm or room temperature.

    Notes

    From Forager Chef:
    https://foragerchef.com/chestnut-mushroom/

    Comment below with your favorite mushroom recipe!

  • Stone Fruit Salsa

    Stone Fruit Salsa

    Stone Fruit Salsa

    Print Pin

    Stone Fruit Salsa

    Course Appetizer, Snack
    Keyword appetizer, chips and dip, fruit salsa, snack

    Ingredients

    • 6 cups chopped stone fruit: peaches, plums, nectarines, apricots or cherries
    • 3 tablespoons chopped fresh mint, reserve a few sprigs for garnish
    • 1 tablespoon chopped red onion or shallot or 2 minced green onions
    • 1 tablespoon finely chopped seeded jalapeño (or keep the seeds for more heat)
    • 1 tablespoon fresh lemon or lime juice
    • 2 tablespoons honey
    • ⅛ teaspoon salt

    Instructions

    • In a bowl, toss together chopped stone fruit, chopped mint, onion, jalapeño and salt.
    • Drizzle with lime juice and honey and stir gently.
    • Refrigerate covered for 30 minutes to 2 hours.
    • Garnish with mint.
    • Serve with regular or cinnamon tortilla chips.
    • Enjoy!

    Recipe Provided by UNFI Fresh

  • Healthy Mango Smoothie + How-To Cut A Mango!

    Healthy Mango Smoothie + How-To Cut A Mango!

    Healthy Mango Smoothie + How-To Cut A Mango!

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    If you LOVE mangoes then this recipe is just what you’re looking for. Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, we’re learning how to cut a mango and use them to make a refreshing smoothie that you and your kids will love! Bonus – if you have leftover smoothie, you can turn them into frozen popsicles. Whether you like mangoes fresh or frozen, you’ll always know your snack is nutritious, delicious and will bring you an instant energy boost!

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    Healthy Mango Smoothie

    Course Breakfast, Dessert, Snack
    Keyword breakfast, dessert, Kids, smoothie, snack
    Servings 2

    Ingredients

    • ½ cup frozen banana slices
    • 1 cup fresh diced mango
    • 1 cup frozen mango chunks
    • ½ cup your favorite plain yogurt
    • Pinch of salt
    • 1 teaspoon vanilla extract

    Instructions

    • Place all ingredients in a high-powered blender and puree until smooth. Enjoy served in a tall glass with a straw!

    Notes

    Leftover smoothie makes great popsicles! Just pour into popsicle molds and freeze.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • How-To: Sauté Collard Greens

    How-To: Sauté Collard Greens

    How-To: Sauté Collard Greens

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Did you know Collard greens are the oldest leafy green within the cabbage family dating back 2000 years, originally grown by the ancient Greeks and Romans! This low calorie vegetable is packed with many nutrients like Vitamins K, C, A, calcium and folate. Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, you can learn how to properly sauté these greens so that your whole family will love them, too!

    Print Pin

    How-To: Sauté Collard Greens

    Course Side Dish
    Keyword collard greens, collards, how-to, sauté, side
    Servings 8

    Ingredients

    • ½ to 1 cup water
    • 1 bunch collard greens stems trimmed and leaves cut into small pieces
    • 1 cup sliced scallions
    • Sea salt and pepper to taste
    • Splash lemon juice

    Instructions

    • Place the water in a large skillet and heat on medium high heat. Add the collard greens, scallions, sea salt, pepper and lemon juice.
    • Cover and cook on high for 3 to 5 minutes. Stir occasionally. Serve as is or with your favorite dressing.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • How-To: Cut Butternut Squash

    How-To: Cut Butternut Squash

    How-To: Cut Butternut Squash

    Thanks to Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Did you know that squash and melons are related? Although related, cutting them is slightly different! Thankfully, Christine Waltermyer and The Natural Kitchen Cooking School has perfected how to cut a butternut squash – and created a how-to video for us. The next time you shop at Basil Bandwagon Natural Market, pick up a fresh, organic butternut squash, practice your cutting skills, and add it into your favorite recipe!

    Print Pin

    How-To: Cut Butternut Squash

    Keyword butternut squash, how-to

    Ingredients

    • 1 butternut squash

    Instructions

    • Place the butternut squash on a cutting board. Using a sharp knife, carefully remove any bad spots. Carefully slice off both ends of the squash.
    • If you want to peel the squash, use a peeler to remove the skin. Note that the peeled squash is slippery. So if you find it difficult to hold onto, you can use a paper towel to dry it off a bit.
    • Cut the length of the squash in half, separating the part that contains the seeds from the “neck” of the squash.
    • Use a spoon to remove any seeds from the neck of the squash. Place on the cutting board the flat cut side of the half containing the seeds. Cut this in half. Use a large spoon to remove the seeds.
    • Decide what size pieces you want to cut: fine dice, small dice, medium dice, large dices, etc. If cutting into fine diced pieces, slice the squash into very thin pieces. Then cut those pieces into long thin sticks. Cut the other direction to make small dices. If making big chunks, cut into roughly ½-inch size long pieces, then cut them into long strips and cut the other direction to make ½-inch squares. Use in your favorite recipes.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Paleo Pumpkin Pudding

    Paleo Pumpkin Pudding

    Paleo Pumpkin Pudding

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Tuesday, 10/26/21 is National Pumpkin Day! 🎃 What’s your favorite way to incorporate pumpkins this fall? Whether it’s as a decoration, gutted out for the seeds, or used in a recipe, the possibilities are endless. Christine Waltermyer and the Natural Kitchen Cooking School have picked the perfect recipe… that’s gluten-free AND egg-free! Shop all of the needed ingredients for this Paleo Pumpkin Pudding in all of our locations today!

    Print Pin

    Paleo Pumpkin Pudding

    Course Appetizer, Breakfast, Dessert, Snack
    Keyword appetizer, breakfast, custard, dessert, egg free, fall, gluten free, paleo, pudding, pumpkin, snack

    Ingredients

    • 1 small pumpkin to make ¾ cup pumpkin puree from scratch, or use canned
    • ½ teaspoon agar powder
    • 2 tablespoons warm water
    • ¾ cup cooked pumpkin purée
    • 1 ½ cups full-fat coconut milk
    • ¼ cup maple syrup
    • 1 tablespoon creamy almond butter
    • 1 teaspoon pumpkin pie spice
    • ⅛ teaspoon sea salt
    • ½ teaspoon vanilla bean powder

    Coconut Whipped Cream

    • 1 (13.5 oz.) can heavy coconut cream refrigerated overnight
    • 2 tablespoons powdered monkfruit sweetener
    • ¼ teaspoon vanilla bean powder
    • nutmeg for garnish

    Instructions

    • Prep and cook the pumpkin if using: Cut the pumpkin in half. Use a large spoon to remove the seeds. Cut into big chunks. Place the chunks into a medium size saucepan. Add enough water to cover the bottom of the pan by one inch. Cover and bring to a boil over medium high heat. Reduce to simmer on medium low, covered, for 25 minutes, or until easily pierced with a fork. Transfer to a blender and blend until smooth.
    • In a small bowl, mix together the agar powder and warm water.
    • In a blender or food processor, combine ¾ cup of the pumpkin purée, coconut milk, maple syrup, almond butter, pumpkin pie spice, sea salt and vanilla bean powder. Blend for a minute or two. Transfer to a medium saucepan.
    • Over medium-high heat, bring the pumpkin mixture to a gentle boil, stirring occasionally. Stir in the agar-water mixture. Whisk well. Reduce the heat to low, cover, and cook for 20 minutes, whisking occasionally.
    • Meanwhile, make the coconut whipped cream: Place the heavy coconut cream, powdered monkfruit sweetener and vanilla bean powder in a blender. Blend until smooth. Drain any excess liquid that separates from the cream. Set aside. I don’t recommend chilling as it will get too hard.
    • Remove the pumpkin custard mixture from the heat. Transfer to 3 or 4 small pudding dishes. Cool to room temperature, then chill for 1 hour before serving. Serve the pumpkin custard with a dollop of coconut whipped cream and a pinch of nutmeg.
    • Enjoy!

    Notes

    Leftover pumpkin custard will keep in the refrigerator for up to 4 days.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Oranges, Strawberries and Raisins, OH MY!

    Oranges, Strawberries and Raisins, OH MY!

    Oranges, Strawberries and Raisins, OH MY!

    Please note: ALL produce available at Basil Bandwagon Natural Market is ORGANIC.

    The following information was provided by the Environmental Working Group (EWG) and pertains only to NON-ORGANIC produce.

    Raisins didn’t qualify for the Dirty Dozen™, since we don’t include processed foods in the list, but if they did, they would top the list by a mile. Ninety-nine percent of conventional raisins tested positive for at least two pesticides, including some that can harm kids’ developing brains!

    Click the image to learn more!

    Strawberries are once again at the top of this year’s Dirty Dozen™ list, taking first place for produce with the highest levels of pesticide residues. Ninety-nine percent of strawberries have pesticide residues, and up to 22 different pesticides were found on a single strawberry!

    Click the image to learn more!

    Many Americans enjoy starting their day with a healthy serving of citrus fruits, but they may be unknowingly getting a side of cancer-linked chemical. EWG scientists discovered cancer-linked imazalil on nearly 90 percent of non-organic citrus samples!

    Even after the fruit is peeled, the average concentration of imazalil was about 20 times higher than EWG’s recommended limit to protect children’s health! See the full results HERE.

    Click the image to sign the EWG’s petition to BAN imazalil!

    Resources:

    https://www.ewg.org/?gclid=Cj0KCQjwo-aCBhC-ARIsAAkNQisjbwcNiZlHOZAOGL3qCYkyK6KmBK0AScpklOZ-30BY2Qp9Ovi2vJQaAmCPEALw_wcB

    https://act.ewg.org/UOUNqQZubEqMFeX_xZjwTg2?sourceid=1020179&emci=bcf878fc-b488-eb11-85aa-00155d43c992&emdi=f49bef02-b588-eb11-85aa-00155d43c992&ceid=2820348

    https://www.ewg.org/foodnews/citrus.php?utm_source=newsletter&utm_campaign=202103FoodNewsLaunch&utm_medium=email&utm_content=pesticides&emci=bcf878fc-b488-eb11-85aa-00155d43c992&emdi=f49bef02-b588-eb11-85aa-00155d43c992&ceid=2820348

    https://www.ewg.org/foodnews/raisins.php?utm_source=newsletter&utm_campaign=202103FoodNewsLaunch&utm_medium=email&utm_content=pesticides&emci=bcf878fc-b488-eb11-85aa-00155d43c992&emdi=f49bef02-b588-eb11-85aa-00155d43c992&ceid=2820348

    https://www.ewg.org/foodnews/strawberries.php?utm_source=newsletter&utm_campaign=202103FoodNewsLaunch&utm_medium=email&utm_content=pesticides&emci=bcf878fc-b488-eb11-85aa-00155d43c992&emdi=f49bef02-b588-eb11-85aa-00155d43c992&ceid=2820348

  • Celebrate National Veggie Burger Day with Homemade Veggie Burgers from Christine Waltermyer!

    Celebrate National Veggie Burger Day with Homemade Veggie Burgers from Christine Waltermyer!

    Celebrate National Veggie Burger Day

    with

    Homemade Veggie Burgers

    with Christine Waltermyer

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    Veggie Burgers

    Makes 4 burgers

    Ingredients

    2 teaspoons olive oil

    1 red onion, chopped

    1 cup mushrooms, sliced

    1/2 teaspoon sea salt

    1 cup cooked kidney beans

    1/2 cup carrots, diced and boiled

    2 Tablespoons oat bran

    1/3 cup gluten free oat flour

    1/3 cup ground flax seed meal

    2 Tablespoons fresh parsley, chopped

    1 teaspoon water

    1/2 teaspoon garlic powder

    1 teaspoon dried basil

    Black pepper

    Optional: Smoked paprika to taste

    Method

    1. Heat a medium skillet over medium heat. Add the oil, onion and a pinch of the sea salt to soften the onion. Cook for a few minutes, then add the mushroom. Cook 5 to 10 minutes, until nice and tender.

    2. In a large bowl, combine the kidney beans, carrots, oat bran, oat flour, flax seed meal, parsley, water, and seasonings. Partly mash the ingredients together.

    3. Prepare a baking sheet and line it with parchment paper. Form the mixture into four burger patties. Place them on your baking sheet. 

    4. Bake at 350 degrees F for 15 minutes, then turn the burgers and bake for another 15 minutes.

    5. Serve on hamburger buns or lettuce leaves, topped with your favorite condiments. Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Celebrate Earth Day with Quinoa & Kale Stem Pesto with Christine Waltermyer

    Celebrate Earth Day with Quinoa & Kale Stem Pesto with Christine Waltermyer

    Quinoa & Kale Stem Pesto

    with Christine Waltermyer

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    Quinoa & Kale Stem Pesto

    Ingredients

    1 cup Ancient Harvest quinoa, cooked according to package directions

    2 cups water or vegetable broth

    Sea salt

    1/2 cup scallions (white part), chopped 

    3 kale stems

    1 sweet potato

    2/3 cup fresh basil leaves, chopped 

    3 tablespoons pine nuts (lightly toasted)

    1/4 cup olive oil

    Method

    1. Place the quinoa in a small pot with the water or broth and pinch of sea salt.  Bring to a boil over medium high heat. Once it boils cover it and let it simmer for 15 to 20 minutes on low heat. The quinoa should be nice and fluffy.

    2. Chop the kale stems and place them in a pot with about an inch of water. Cook on medium high heat for 5 minutes or until nice and tender. When done, drain and set aside.

    3. Peel the sweet potatoes. Dice them. Place the sweet potatoes in a small pot and almost cover them with water. Bring to a boil over high heat. Reduce the heat to simmer on medium for 10 to 15 minutes or until fork tender. When finished cooking, drain and set aside.

    4. Make the pesto: In a food processor add the scallions, basil, 1 tablespoon of the pine nuts, olive oil, cooked kale stems and pinch of sea salt. Blend until you reach your desired consistency, either slightly chunky or totally smooth.

    5. In a large bowl, place the cooked quinoa, remaining 2 tablespoons of the pine nuts, cooked sweet potato, and pesto. Mix together and serve. Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Switch Up Your Quarantine Meals with Christine Waltermyer!

    Switch Up Your Quarantine Meals with Christine Waltermyer!

    Switch Up Your Quarantine Meals

    with Christine Waltermyer

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    During this quarantine, everyone’s starting to feel a little anxious to get outside and get back to our normal everyday routine. Meals are starting to get dull, home-schooling might be overwhelming at times, and you might feel like the house can’t get any cleaner after scrubbing it down since Quarantine Day 1. So why not switch up your meals with Christine Waltermyer?! Her recipes are absolutely delicious and simple to make at home. Her videos are helpful to follow along with too! Check out some of them below!

    Immunity Broth

    Makes about 12 cups

    Ingredients

    2 6-inch pieces of kombu seaweed

    8 ounces fresh shiitake mushrooms

    1 – 2 teaspoons dried astragalus root

    3 cloves garlic

    A few sprigs fresh thyme

    1 onion (red or yellow), chopped into 4 pieces

    1 burdock root, cut into a few pieces

    4 small carrots, chopped in half

    3 stalks celery, chopped in half

    1 bunch parsley

    Fresh ginger (about 3 inches) (optional)

    Sea salt (optional)

    Water to cover everything

    Method

    1. In a large soup pot, place all ingredients. Add enough water to cover everything. Bring to a boil over medium high heat. Lower heat to simmer for one hour, covered. Strain the broth through a strainer. Use in soups, cooking rice or as a warm drink on its own!

    Creamy Carrot Soup

    Serves 6

    Ingredients

    2 parsnips, peeled and chopped

    5 carrots, scrubbed really well and/or peeled

    1 bunch scallions

    20 ounces chopped butternut squash (or 1 medium butternut squash, peeled, deseeded and cut up)

    13.66 ounce can coconut milk

    Vegetable broth to cover the vegetables, or about 5 cups 

    1 teaspoon sea salt

    Equipment: Immersion blender or regular blender

    Method

    1. Place the squash in a soup pot. Chop the parsnips, then the carrots and add both of them to the pot. (Remove any bad spots.) Remove the white bottoms from the scallions. Chop them up and add to the pot. Reserve the green part for garnish. Add the coconut milk to the pot. Then add the vegetable broth, making sure it covers the vegetables. Use more or less to just cover them. 

    2. Place the pot over medium high heat. Bring to a boil, then lower the heat to simmer on low, covered, for 25 minutes or until all vegetables are fork-tender.

    3. Chop the green part of the scallions to use for a soup garnish. 

    4. Add about 1 teaspoon of sea salt to the soup. Blend the cooked soup by using the immersion blender to blend right in the pot. OR, carefully transfer the cooked soup to a blender and carefully blend until smooth.

    Mixed Leafy Greens Stir-Fry

    Serves 6-8

    Ingredients

    1 small head napa cabbage, cut in half length-wise

    1 bunch scallions

    1 leek

    1 baby bok choy

    5 leaves green kale

    1 tablespoon olive oil

    Splash of water

    Sea salt

    Optional Ingredients: Chopped ginger, minced garlic, coconut aminos, crushed red pepper flakes, etc. for added flavor

    Method

    1. Wash all of the vegetables. Pull the kale leaves from the stems and rip up the leaves. If you want to use the stems be sure to chop them up finely. In this recipe I saved them for later use in making soup stock. 

    2. Chop off the end of the baby bok choy, and wash the leaves again under running water. Chop up into bite-sized pieces. For the napa cabbage, remove any outer leaves with bad spots. Remove the core from the bottom. Slice across the width into ½-inch slices, removing any bad spots you see. For the scallions, remove the little roots on the bottoms, then slice on a diagonal, about ½-inch pieces.

    3. To cut the leek, slice in half length-wise. Rinse again under running water. Lay the flat cut side down on the cutting board. Slice into ½-inch size pieces.

    4. Heat a large skillet or deep pan over medium heat. Add the olive oil, then the leeks. Add a little pinch of salt to help them soften. Cook for a few minutes, then add the kale. Cover and cook for another 30 seconds to 1 minute. Add another pinch of salt and a splash of water. Add all remaining ingredients, plus another splash of water if needed. Cover and steam for another few minutes, or just until all of the vegetables are tender but still bright green and not overcooked. Serve as is, or with your favorite dressing or an additional drizzle of olive oil and sea salt.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!