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Ingredients 

shitake mushroooms

2 TB coconut oil

1 onion, chopped 

2 celery stalks, chopped 

4 kale leaves, thinly sliced 

4-6 Bok Choy leaves, thinly sliced

a few cloves of garlic

1 TB grated tumeric and ginger

Optional spice blend:

⅛ teaspoon ground cumin &/or smoked paprika

½ teaspoon chili flake 

salt & pepper

Instructions 

1. Warm coconut oil in a large pot.
2. Saute onions until they soften then add garlic, cook another minute.
3. Toast optional spice blend then add to pot. 
4. Toss in celery and mushrooms and cook to wilt.
5. Add ginger and turmeric.
6. Add a few cups of water and bring to a boil. Turn down heat and simmer until desired.
7. Add Bok Choy and kale to wilt and serve warm.

Garnish:
+ drizzle soy sauce and sesame oil
+ top with finely chopped parsley, cilantro, scallions & sesame seeds

Turmeric & Ginger Tea

Use the peelings from the ginger and turmeric to make a nice tea. Steep in boiling water for a few minutes. Then enjoy!

Compost the rest!

Adapted from the Healthy Maven

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