1 large leek sliced thinly – use white portion only
2-3 T. Coconut Oil
2 T. Tahini
2 T. Braggs Amino Acids
2 T. Pure Maple Syrup
Instructions
In a bowl mix the Tahini, Braggs and sweetener of choice. Blend to a smooth consistency. Set aside.
Grill, bake or broil Salmon.
In a large wok, heat the coconut oil and add garlic and onion.
Saute until onions become translucent.
Add your torn kale leaves and toss until leaves are cooked to desired tenderness.
Drizzle Tahini Sauce over cooked Kale and toss.
For a nice presentation, place ½ of the Kale on dinner plate and top with cooked Salmon filet. Garnish with chopped chives or capers.
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Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add beef, onion, ginger and garlic; cook until beef is browned and onion is soft, breaking up meat as it cooks, about 5 – 7 minutes. Add bok choy, pepper, mushrooms and Bragg’s (soy sauce); cook, stirring occasionally, until bok choy is wilted and pepper is tender-crisp, about 3 – 5 minutes. Spoon about ½ cup of beef mixture into each lettuce leaf.