• 8 small bok choy heads
  •  Juice 1 large lemon
  • 1/8 cup gluten-free tamari
  • 1 cup small brown mushrooms
  •  1/4 cup raw pepitas


  1. Slice any excess from the bok choy base stem without freeing all the leaves. Thoroughly rinse under water, gently opening the leaves to clear any soil from the base stems.
  2. Remove the stems from the mushrooms, wash and cut into thin slices.
  3. In a dry wok or cast iron skillet, blacken the bok choy on high heat using no oil. Turn and repeat on the other side. Transfer and arrange on a serving plate.
  4. In the same cast iron skillet or wok, heat one teaspoon of coconut oil. Add the mushrooms and sauté until the juices release. Remove from heat. Squeeze one half of the lemon juice over them and sprinkle with sea salt. Pour mushroom mixture and tamari over the bok choy.
  5.  Garnish with the pepitas.