Sautéed kale and shitake mushrooms. Just a simple and healthy recipe that's quick and easy to put together.
Remove the stem from your kale. Save your stem, it could be juiced or used in another recipe that calls for crunchy chopped kale.
Tear the leaves into bite size pieces.
Next, using a saute pan, turn the heat to medium high. When your pan gets hot add your olive oil and shitake mushrooms and saute for a minute until the mushrooms start to soften. Turn down the heat to medium low and add your kale and green onions and tamari sauce or coconut aminos. Saute for another minute or 2 until the leaves become softer and darker in color but not soggy. When it's done, squeeze the juice from half a lemon over your lunch and serve warm.
Enjoy!
With a vast drop in temperature, darker skies and rainy days, winter is the most yin of all the seasons. It is associated with the kidney and bladder organs, the color black, the element water, the emotion fear, and salty and bitter flavors.
Goji berries are one of the most well known Chinese herbs in the US. Used for over 2000 years in China, they were first mentioned in the Shen Nong Ben Cao Jing, the oldest known book on Chinese herbs in 200 BC. They are prized for their ability to tonify blood and yin without causing stagnation. Consumed daily in China as a food and herbal medicine, goji berries are revered for their anti-aging properties. They are used in many beauty tonics.
