Bok Choy Stir Fry

Serves 4

Ingredients:
4 heads of baby bok choy, white or green
1-1/2 tsp sesame oil
1 tsp grated ginger root
2 garlic cloves, thinly sliced
2 Tbsp reduced-sodium soy sauce
1 tsp cornstarch or arrowroot
Sesame seeds (black, white, or a mix) for garnish

Directions:
Cut the baby bok choy in half lengthwise, leaving the root attached, to make 8 pieces. Trim the leaves as needed to neaten them, but don't remove all of the leafy tops.

Heat a wok over low heat. When the wok is hot, add the sesame oil, ginger and garlic.

Cook, stirring occasionally, for 2 minutes, to allow the ginger an
d garlic to infuse the oil.

Add the soy sauce, and then the bok choy.

Toss the bok choy in the sauce briefly, then add 1/4 cup of water to the wok.

Immediately slap a cover on it (I use the lid of a large soup pot), to allow the bok choy to steam.

Keep the cover on for 2 minutes.

While the bok choy is steaming, stir together the cornstarch (or ar
rowroot) and 2 teaspoons of water in a small measuring cup.

Remove the pan cover and stick a sharp knife into the root end of one of the pieces of
bok choy. If it's just tender, it's ready; if not, add 2 teaspoons of water, cover, and cook for 1 more minute.

Toss the bok choy again in the sauce, then add the cornstarch mixture. Stir until the sauce is lightly thickened and well distributed.

Serve immediately, garnished with sesame seeds.

Website: www.theperfectpantry.com

Raw Beet & Kale & Carrot Salad with Apple Miso Dressing

This seasonal salad is cleansing, nourishing, and has strong anti-aging properties!

Ingredients:
2 cups shredded carrots
2 cups shredded beets
2 cups shredded kale

Dressing:
Juice of one lime
2 Tbsp. unsweetened applesauce
1 tsp. minced garlic
1 tsp. minced ginger
1 1/2 tsp. miso
1 Tbsp. rice vinegar

Directions:
Combine vegetables in a large mixing bowl.

Combine dressing ingredients into separate bowl and whisk until smooth.

Pour dressing on vegetables. Mix gently to combine.

Salad is delicious immediately, but flavor really develops after a few hours in the fridge!

Health Benefits:
Beets are tremendously nourishing, especially for the liver, blood, colon, and eyes.
They are rich in antioxidants, folate, calcium, iron, magnesium, fiber, Vitamins A and C.

Kale is a major strengthening food for your body, providing a superior source of free-
form amino acids, as well as large amounts of manganese, iron, copper, and calcium.
It’s the secret weapon to anti-aging.

Carrots, like beets, are cleansing for the liver and blood and also have strong anti-
aging properties. They contain calcium, potassium, iron, fiber, B vitamins, C, K and biotin.

The dressing is packed with anti-aging properties, is ultra-cleansing and nourishing.
 

Emily Geizer - Conscious Living Expert - helping you to create healthy habits for you and your entire family.

Phone: (919)680-4818

Email: emily@emilygeizer.com

Website: www.EmilyGeizer.com

Baked Squash with Lemon Pepper and Parmesan Cheese

Recipe Provided by Erin Jobe, Market Manager

Ingredients:
4 summer squash (any variety)
1 tablespoon olive oil
Lemon Pepper to Taste
¼ Cup grated parmesan cheese

Directions:
Preheat oven to 400 degrees. Thinly slice squash, trying to keep thickness uniform so they will cook evenly.

Coat a cookie sheet with a thin layer of olive oil or cooking spray. Lay squash out in one layer on cookie sheet. Sprinkle with lemon pepper and top with a very thin layer of
parmesan cheese.

Bake for roughly 10-15 minutes until edges are crisp and cheese begins to brown.
(Baking time can vary greatly depending on thickness, so keep an eye on them!)

Serve hot, and don’t forget to share with Dad this weekend!
 

Apple Fig Preserves (Sugarless) by Rose Shepard

by Rose Shepherd of Blessed Earth Farm
www.blessedearthfarm.com

Ingredients:
16 cups apples, peeled, cored & sliced
12 cups figs, quartered or chopped
12 cups unsweetened apple juice/cider
1 cup lemon juice
2 Tablespoons pectin blended into 1½ cups hot apple juice
2 Tablespoons calcium water
Yield: 35-36 8oz. jars

Directions:

Put figs, apples, apple juice, and lemon juice in 5 quart kettle; bring to a boil.

Dissolve pectin in hot juice; add to boiling fig and apple mixture all at once. Stir until
pectin is well incorporated into the mixture. Return to boil; remove from heat; stir
in calcium water.

Use hot fill & hold method.

Have ready: prepared jars & lids. Immediately ladle into clean, hot ja
rs being sure that the temperature of the fig mix is 180 degrees or higher. This temp must
hold for at least 6 seconds.

Leave a ½ inch headspace; wipe rims; screw on lids
and immediately flip jars upside down onto a towel covered surface.

Leave undisturbed overnight then flip right side up and shake the product down
into jar.

Label & store.

Notes:
Smaller amount
10 cups figs Yield: 27 8oz. jars
10 cups apples
8 cups apple juice
2/3 cup lemon juice
4 Teaspoons pectin in 1 cup hot apple juice
2 Tablespoons calcium
 

Watermelon and Feta Salad by Margaret Krome Lukens

Ingredients:

2/3 of a large watermelon

1 pound of feta cheese

2 small to medium onions

1/3 cup of balsamic vinegar

Fresh basil, to taste

Directions:

De-seed and cut the melon into cubes; place in a colander to drain while you prepare the other ingredients.  There should be around 6-8 cups of cubed watermelon.

Peel & quarter the onions and slice thinly; set aside.

Cut the feta into small chunks and set aside.

If you will not be serving the salad immediately, you can store the prepared ingredients in the refrigerator until you are ready to serve.

Cut the basil into small pieces.  Mix all the prepared ingredients together and toss with the balsamic vinegar.  Enjoy!