Wild Stir Fry
My last trip to Whole Foods was a treat for the eyes. I bought a few new things and finally had the chance to experiment last night!
Wild Shroom, Purple Cabbage, Red Pepper, and Kale Stir Fry.......
1/2 small head purple cabbage sliced
4 cloves garlic minced
2 shallots or 1/2 onion chopped
1/2 red bell pepper sliced
1 head curly kale/ de-stemmed
1 box wild mushrooms cleaned
veggie stock ( low sodium )
toasted pine nuts
1 Tbsp raw coconut oil
* organic when possible *
-Heat coconut oil on med in saute pan
-add minced garlic & chopped shallot/onion
- saute until fragrant
- add the mushrooms and saute until softened
- then add a few splashes of stock
- add the cabbage & pepper
- add stock when needed if it starts to look dry
- add the kale and saute until soft
- last add the spices to taste and serve with toasted pine nuts on top
I made plain quinoa to serve with this but you can always add spices to dress it up a little bit.
1 small kohlrabi thinly sliced
1 small tomato
apple cider vinegar
I was inspired by the beautiful Kohlrabi that I found!
Slice and throw all ingredients into a bowl.
Dress with a splash of oil, vinegar, and your fav spices.
I love dill!!
I am obsessed with having a colorful plate......it makes it so much fun and pretty gorgeous.
The FEED sporks are from Pottery Barn and every purchase provides 3 meals to a child in school.