“Food as Medicine” can begin as soon as the next meal! Try this recipe tonight :)
Healthy Tip – Plan weekly menu’s
Come out to the “7 Healthy Nutrition Habits” on Saturday, March 19 @ 10 am. Let me give you the tools you need to develop a healthy lifestyle and say good-bye to diets forever.
The clinic is at the Virginia Garden Organic Grocery store located at the Virginia Beach Farmers Market
The clinic is FREE!! So bring a friend and start off this spring by investing in your health!
Email Cathy to reserve your spots today – firstname.lastname@example.org
Rainbow Low Mein
Rainbow Vegetable Lo Mein – 4 servings
1/8 cup soy sauce, low sodium
2 tablespoons hoisin sauce
1/2 teaspoon ginger, minced
2 large cloves garlic, minced
1/3 teaspoon red pepper flakes
Lo Mein –
8 ounces’ spaghetti, whole wheat
1 1/2 tablespoons olive oil
1 medium red onion, thinly sliced
1 cup snow pea pod, fresh
1 cup Bok choy, thinly sliced
1 large carrot, peeled and cut into thin sticks
½ cup red cabbage, thinly sliced
½ cup spinach, baby, packed
½ cup cilantro, chopped, for garnish
1/3 cup cashews, chopped, for garnish
FOR THE SAUCE –
In a small bowl, whisk together all the ingredients for the sauce. Set aside.
FOR THE LO MEIN:
Bring a large pot of lightly salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
Meanwhile, set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the onion, snow peas, bok choy and the carrot and cook for about 5 to 8 minutes, or until the veggies are tender but still have a touch of crispness. Add in the cabbage and spinach and cook for about 2 minutes, until the cabbage has softened slightly and the spinach is wilted. Remove from the heat. Add the drained pasta and the sauce to the skillet. Toss until well combined.
Serve the lo mein garnished with cilantro and cashews!
Calories – 371