Alvin H. Danenberg, DDS • Nutritional Periodontist
July 12, 2017
This is a nutrient-dense, tasty, and colorful veggie side dish. My combination provides a variety of textures. In addition, cooked carrots and onions create a sweet flavor. I mix in Kelp Granules with the veggies, which adds trace minerals – especially iodine. You could use almost any veggies you want. Be creative. The flavors obviously come from the vegetables you select, but the coconut aminos add a unique flavor that I find delicious.
Sautéed Bok Choy, Shiitakes, Carrots, and Onions
Ingredients:
- 1 Tbs coconut oil for sauté pan
- 1 Cup Shiitake mushrooms, coarsely chopped
- 2 Carrots, chopped
- 1 Onion, chopped
- 4 Garlic cloves, chopped
- 2 Tbs coconut aminos
- 1 Tsp Kelp Granules (I use Sea Seasonings by Maine Coast)
- Salt and pepper to taste
- 2 Bunches of Baby Bok Choy, coarsely chopped
Preparation:
- Place coconut oil in large sauté pan and warm to low heat
- Place mushrooms, carrots, onions, and garlic into pan; cover; and cook until veggies are soft (10-15 minutes) – don’t allow garlic to burn
- Stir in coconut aminos and kelp granules; salt and pepper to taste
- Raise heat to “moderate” to reduce liquid
- Add Bok Choy to veggies and cook only for about one minute to keep Bok Choy crisp
- Serve proudly – great side dish