Enjoy this light and delicious Mediterranean stir fry for dinner. Savor the delicate flavors of asparagus, bok choy, zucchini noodles, and the slight tang of tomatoes. This is a transition dish that's partly cooked and partly raw which makes it perfect for newcomers to raw food, or for anyone looking for a slightly cooked, heated meal. This recipe has the added bonus in that it takes only ten minutes or less to prepare from start to finish.
For a 100% raw food meal, warm to desired temperature. You may want to decrease the amount of asparagus because it has a stronger flavor when raw.
Ingredients: Serves 2
1/2 pound asparagus, thinly sliced, cut diagonally
1 large stalk bok choy, thinly sliced, cut diagonally
1 large tomato, chopped
1 zucchini, spiralized to make noodles, and cut to preferred size
2 green onions, thinly slice, diagonally cut (use the green part too)
3 tablespoons olive oil
1 clove garlic, optional
1 tablespoon South River Chickpea-Rice (soy-free) Tamari, or your favorite brand
Fresh ground black pepper, optional
Cut or break tough bottom part of the stems from asparagus by bending, holding onto the tip and stem with each hand. Asparagus will break right where the tender part begins.
Slice asparagus and bok choy and put into a large frying pan with olive oil and garlic.
Saute for two minutes over medium-high heat.
Add zucchini noodles, green onions, and tomatoes, stirring continually for 30-60 seconds, just enough to heat but not cook.
Transfer to individual serving bowls.
Drizzle with tamari, grind optional black pepper on top, and enjoy a little feast!
The Little Story: Green Smoothies for Spring!
Spring is the perfect time to eat more greens to strengthen and nourish the body and help cleanse the liver. Green smoothies are one of our favorite ways to eat these nutrient packed foods with healthy fiber. In our hectic world, green smoothies may be one of the fastest, easiest meals to prepare at home from the freshest of ingredients. Plus, they're more affordable than making juice, and they taste delicious, and are oh-so-good for us!
Two green smoothie events are in the works right now: a 30 Day Green Smoothie Challenge, organized by Jadah and Jen that's starting on April 1st, and an exciting feature film project, Powered by Green Smoothies, by Sergei Boutenko, son of Victoria Boutenko, who pioneered green smoothies. Sergei is planning to document how green smoothies power, enhance, and improve the performance of endurance athletes.
Jadah and Jen have lots of green smoothie recipes on their site, with tips, information, and products. You can join the challenge with or without getting their "package". Either way, they're doing a wonderful job promoting green smoothies, and the recipes look delicious.
Rex and I had just decided that green smoothies were the way to go for us right now, and with all the buzz that's happening around them, we felt it was a confirmation from the universe to proceed. We love it when the "mirror effect" happens, when our inward feelings and thoughts line up with what's coming to us from the outside world. This is often accompanied with feelings of resonance and good energy, and a knowing that this is the right decision to make.
Right now we're into berries, spinach or other greens, and banana for our green smoothies, and I look forward to trying some of the recipes on Jen and Jadah's site. I blend the berries first in our Vitamix so the seeds grind up, which takes about 45-60 seconds. We thought that the greens would overpower the taste of the berries, but it didn't happen. Berries have such a strong, perfumed flavor that they become the predominant taste. And they're loaded with those great antioxidants and Vitamin C.
Join us as we usher in the abundance of Spring with fruits and greens. We'll be firing up our Vitamix, drinking long and deep, and feeling the rush of energy as living foods pulse through our bodies, all the while enjoying the taste of green health!