Even though it was a perfect Saturday morning to sleep in a little longer, it was also a perfect day to experience the farmer’s market on a cold rainy Southern California winter day. Since they are opened “rain or shine” we took the plunge, bundled up the kids and set course to the Irvine Farmer’s Market.
I absolutely love farmer’s markets! They are so full of energy, wonderful fresh smells and interesting people that share a passion for healthy eating. In spite of the heavy rain, it was a wonderful time to be shopping at the market. Lots of fresh organic produce and not too crowded!
Today’s haul included: kale, yellow onion, green onions, radishes, cabbage, lettuce, baby bok choy, raspberries, blood oranges, apples and fresh duck and quail eggs.
Since we’ve been having a love affair with raw foods all summer, it feels like cooked foods taste bland, dead, not vibrant and are too easy to gobble down. So, I decided to put together a quick recipe that is mostly fresh, nutrient rich, but also incorporates a bit of warm cooked food with a crunch.
This recipe features a mix of raw veggies, seeds and seaweed that is the perfect complement for the lightly sauteed baby bok choy. Baby bok choy is a chard-vegetable of the brassica family and contains components that have been shown to significantly lower the risk of cancer. In addition, it’s loaded with nutrients that boost immunity like calcium, potassium, beta-carotene and vitamin A. Most likely bok choy is the lowest calorie vegetable on the planet, packing only 9 calories per cup.
A little lemon and a touch of Anton’s smoked turkey gives it a little extra flavor and texture.
There you go! Lunch in under 20 minutes!
- 1 lb organic baby bok choy
- 3 cloves organic garlic, crushed
- 2 TBSP Ojio raw organic coconut oil
- 2 organic green onions, diced
- 2 TBSP GO RAW raw organic sunflower seeds or GO RAW raw organic pumpkin seeds
- 2 organic radishes
- 2 organic lemon slices
- 2 oz. smoked organic turkey or crumbled feta cheese
- 1 sheet raw organic sushi nori
- Celtic salt, to taste
- Dice green onions and smoked turkey. Tear the sushi nori sheet into small, bite size pieces. Set aside.
- Trim of the base of the bok choy and remove any outer discolored leaves. Wash well in cold water. Place in the salad spinner and spin a few times until most of the water has drained out.
- Cut the bok choy lengthwise. Place in a stainless steel or cast iron skillet over medium heat and when heated well add the coconut oil. After the oil is heated add the baby bok choy and the crushed garlic and lightly sautée. Stir well and turn bok choy on both sides.
- Reduce the temperature to medium low and cook covered for couple minutes.
- Do not overcook, as you want to preserve as many nutrients as possible. When ready, set on plates.
- Garnish with the Nori pieces, chopped green onion, sunflower seeds, chopped turkey, chopped radishes and salt.
- Squeeze over some lemon juice and top with a slice of lemon.
Serves 2 to 3.