What Matters

"Winter is a sketch, Spring is a water color, Summer is an oil painting and Autumn is a mosaic of them all"
Hooray for October! May we find yoga in most anything we do, for example- apple picking! And what better time to pick apples than October. Keeping a holistic and healthy approach to things, I thought I would share a delicious apple receipe that doesn't include pounds of sugar.
Sooooo introducing: Cider-Braised Baby Bok Choy and Golden Apples
Igredients:
3 tbsp low -sodium chicken broth
2 tbsp apple cider
1/2 tsp soy sauce
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1/4 tsp kosher salt
2 Baby bok choy, halved lengthsie, washed and spun dry
1/2 large golden delicious apple, cored and cut into 8 wedges
1/4 tsp grated fresh ginger

1) combine the broth, cider and soy sauce in a liquid measuring cup
2) In a 10in/25 cm straight sided saute pan with a lid, heat the olive oil and 1/2 tbsp of the butter over medium heat. When the butter has melted and is bubbling, sprinkle the salt over the pan. Arrange the bok choy, cut side down, and the apple wedges in one layer in the pan. Cook, without stirring, until the undersides of the bok choy and the apples are nicely browned, 6-7 minutes.
3) With tongs, gently turn the apple wedges over. Carefully pour the liquid into the pan and cover immediately. Simmer until the liquid is almost completely reduced (1 or 2 tsp will be left), 5 0 6 minutes. Uncover, remove the pan from the heat, and transfer the bok choy and the apples to a serving platter. Add the remaining 1/2 tbsp butter and the ginger to the pan and stir well with a silicone spatula as the butter melts, scraping up any browned bits from the bottom of the pan. Pour the sauce over the bok choy and apples, scraping it out of the pan.
Serves 4

This receipe is from the book Fast, Fresh and Green which is available for sale in our Store!
And for more things green, be sure to check out our Whole Foods 101 class coming Oct 25th:)