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!

Radish, Quinoa & Microgreen Salad


  • 1/2 cup quinoa
  • 1/2 teaspoon salt
  • 1 1/2 cups microgreens or baby greens, such as arugula
  • 1/2 cup sliced radishes
  • 2 tablespoons thinly sliced fresh basil
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/4 teaspoon sea salt


Rinse and drain quinoa. Add quinoa, 1 cup water & salt to a saucepan. Bring to a boil than reduce to simmer. Cook until liquid absorbs, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork. Spread quinoa out to dry on a plate or cutting board.

In a bowl, mix together all other ingredients, excluding the micro-greens. Toss in the cooled quinoa. Taste and add more seasonings, as needed. Top with micro greens & enjoy!

Baby Turnip & Arugula Salad


  • 12 baby turnips, golf-ball size or smaller
  • 1/4 pound arugula
  • Juice & zest of one orange
  • 1 tablespoon honey
  • 1 tablespoon sherry vinegar
  • 4 tablespoons olive oil
  • salt & pepper to taste



Make dressing with juice of orange (about 1/3 cup) and honey in a small saucepan. Reduce over low heat until syrupy. Cool and whisk in vinegar & olive oil to create a vinaigrette.

Clean and slice turnips thinly. Scatter turnips over arugula leaves on small plate. Drizzle dressing & zest over salad. Makes enough for 4 small salads. 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.

Kale & White Bean Pasta


  • 1 cup dry white beans
  • 1 bunch kale
  • 1 small shallot or onion
  • 3 cloves black garlic
  • 1 1/2 teaspoons red pepper flakes
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 package bow-tie or penne pasta
  • Fresh parsley, as garnish
  • Parmesan or other cheese, if desired


Soak beans in water for 6 hours, or overnight. Rinse before cooking.

Cook beans with 1 1/2 cups water or broth, on medium-low heat, until fully cooked (about 1.5 hours), stirring occasionally, and added more water/broth if drying out.

Boil water to cook pasta. Once pasta is cooked, drain and set aside.

Saute onion or shallot in a large skillet over medium heat until almost translucent (about 5 minutes).

Add salt, pepper, & red pepper flakes - tossing to coat onion - and continue cooking for 5 minutes.

Add in chopped kale, cooking and stirring until wilted.

Crush black garlic and add into onion & kale mixture, mixing in thoroughly. Add more olive oil, asneeded.

Toss in cooked beans & pasta, until fully incorporated into mixture.

Add more olive oil, parmesan cheese & fresh parsley, to taste.