Always have either Bok Choy, kale, Swiss chard or broccolini (Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. Often misidentified as young broccoli, it is a hybrid of broccoli and kai-lan) in your frig for that quick dark leafy green to eat at the end of the day!

For the Bok Choy, kale and Swiss chard, cook as follows and don’t be afraid to “cook outside the box!)

Slice onion, ¼ of large sweet yellow onion into nice size pieces, couple cloves of garlic minced small

Mushrooms are a fabulous and anti-carcinogenic addition, any variety that you have on hand 

Chopped Fresh Ginger to taste

Chop veggie into eatable sizes

Sauté onion and garlic in blend of olive and coconut oil (the Olive Oil will have the predominant flavor, and the coconut oil provides so many health benefits). 

Add cumin, turmeric, salt, pepper and a bit of thyme, oregano and crushed red pepper.

Add the chopped veggies and sauté till just limp-ish, not pulverized!! 

Serve over a bed of black rice, or alone.  Top w/ a sprinkle of Raw Apple Cider Vinegar AND Cashews!  Gives a great nutty flavor and crunch! 

SOOOO good and good for you!