GREEN ALKALINE STIR-FRY WITH ALMOND MISO SAUCE

Serves 4, 15 minutes

INGREDIENTS

Sauce

• 1 1/2 tbsp white miso paste

• 2 tbsp almond butter

• 2 tbsp sesame oil (can sub sunflower oil for pitta or kapha)

• 1 tbsp ginger, peeled and freshly grated

• 1 tbsp tamari or low-sodium soy sauce

• 2 tsp coconut aminos

• Juice of 1 lemon (sub lime for pitta)

• 2 finger pinch asafetida (optional but great if you are prone to gas)

• 1/2 cup veggie broth (or water)

Stir-fry

• 1 tbsp ghee

• 2 tsp fennel seeds

• 1 cup celery, chopped

• 1 cup baby bok choy, chopped (rough end removed)

• 1 cup broccolini, chopped

• 1 cup asparagus, chopped (rough end removed)

• 1 cup kale, chopped, stems removed

• 1/2 - 1 cup peas (fresh is best but frozen is okay, use less or omit if vata)

• Freshly chopped cilantro or parsley for serving

• Cooked cumin rice (or another #sidegrainoption) for serving

DIRECTIONS

1. Add all ingredients for the sauce in bowl, mix, and set aside until ready to use.

2. Heat ghee in a large saucepan over medium heat. Add fennel seeds. Heat until aromatic, stirring frequently (1-2 minutes).

3. Add the celery and bok choy white parts (reserve the leafy parts of bok choy for later). Sauté for 1-2 minutes then add the other veggies. Add a splash of water, cover, and allow to steam until veggies are tender (about 5 minutes).

4. Add the leafy parts of the bok choy and allow to wilt with the heat of the other veggies. Turn off heat.

5. Add the sauce. Pour as much as you would like over the veggies, reserve any extra for serving or another dish - if kapha use less of the sauce, if vata use more, if pitta - a moderate amount will do.

6. Serve with fresh cilantro or parsley, an extra spritz of lemon juice, and cumin rice or another #sidegrainoption

#under15minutes #onepotmeal #vata #pitta #kapha #spring #winter #fall

Notes

• Great pre-spring quick and flavorful meal that makes you feel light, refreshed, and grounded! Can also be used in EARLY fall when the heat is still there, and late winter when you are in that awkward phase of fluctuating weather (cold then hot then cold again).

• Can be enjoyed by all doshas - as said above, you would just adjust the amount of sauce for each dosha. The heavy & moist qualities of kapha would do better with less sauce - maybe even add extra heat to it like cayenne, black pepper, red pepper flakes etc. The dry & scattered qualities of vata will benefit from the most sauce. And the hot and oily qualities of pitta would benefit from a light-moderate amount of sauce.

• One note on peas & vata - vatas do not do well with green peas. They can be drying and difficult to digest, leading to gas, bloating, and constipation. That's okay, easy to reduce their amount or leave them out in this dish - although adding asafetida to the sauce would help. Especially with digesting the other cruciferous veggies in this stir-fry (although the fennel seeds help with this too).