Stirfry Pac Choi w/ Ginger & Garlic


  • 4 heads pac choi, chopped
  • 1 teaspoon ground ginger
  • 4 cloves garlic
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce or tamari
  • Salt & pepper to taste
  • Protein or grain of choice


Heat oil in a large skillet over medium heat.

Add garlic & ginger, cooking for 1 minute.

Add pac choi & soy sauce. Cooking until greens are wilted and stalks are tender, approx. 5 minutes.

Season with salt & pepper. Serve with protein or grain of choice & enjoy!

Lemongrass Ginger Carrot Soup


  • 2 tablespoons ghee or olive oil
  • 1 1/2 cups diced onion
  • 1 1/2 pounds thinly sliced carrots
  • 2 tablespoons peeled and minced fresh ginger
  • One 2-inch-long piece lemongrass, pounded
  • 4 cups Chicken Bone Broth, or your favorite stock, or water
  • Sea salt, to taste


In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.

Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.

Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.

Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. We love using our immersion blender for this task!

Season with sea salt to taste and serve immediately.