Monday, October 4, 2010

Bok Choy Lentil Pita Sandwiches

In our area there is a co-op called Bountiful Baskets that is wonderful.  I participate every other week when an organic basket is offered.  They really do a great job overall, offering high quality and a pleasing variety. Anyone who is working to up their fruit and vegetable intake, look for a like program in your area.  It really forces you to try new things and find new loves.

Once in a while I have to be super creative, like the week I got 8 bunches of bok choy! But there was good that came out of it.  I like the uniqueness of this meal.  I think it is so important to give thought to eating raw foods at every meal.  This is where the vital enzymes come to aid digestion and help you feel really good.  I have never sprouted lentils before, but would like to try that sometime here.  I did soak them in an acidic medium for 12 hours before cooking, which is better for digestion as well.

2 cups cooked lentils
1 cup purslane or bean sprouts
1 cup thinly sliced bok choy
1carrot peeled, and cut into strips
1 ripe mango peeled and diced
⅓ cup apricot jam
1 teaspoon grated fresh ginger
¼ cup cider vinegar
½ teaspoon curry powder
1/4 cup extra virgin olive oil
1 teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
salt and pepper to taste

Combine the lentils, purslane, bok choy, carrot, and mango in a mixing bowl.  In a small bowl, combine the apricot jam, ginger, vinegar, curry powder, Worcestershire sauce, and TabascoStir well and season with salt and pepper. Drizzle the sauce over the filling, and toss gently to coat all the ingredients.  Scoop filling into pitas and serve.


  1. Yum. I am going to try this. I have not experimented with Bok Choy and have wanted to.

    Would you mind doing a post sometime about where your groceries come from? Like, your milk, eggs, butter, etc. I assume you stay out of the stores. So, basically, how do you stay stocked up?

  2. This recipe looks amazing. I can't wait to try it.
    Thank you for sharing

  3. Looks delicious! I'd love for you to stop by What's Cooking Wednesday to share one of your great recipes! Hope to see you there :)


  4. This looks really good, if I make the filling in advance it could be perfect for a quick lunch!

  5. Kami, I get milk and eggs from neighbors, so that is not much help. But I buy Kerrygold butter from Trader Joes. I'll do a product list sometime, in the meantime, let me know if you are having a problem finding something.

  6. I'd love a little peek into "Kara's shopping." Hehe. Yeah, I have been buying Costco's Organic butter but I am thinking of switching to Kerrygold. I'm assuming Trader Joe's has the best price. We bought some the other day and both were, that is good butter! Plus it's grass-fed, right?

  7. I bought Costco's organic butter once, it was barely yellow (sign of grain fed)! Trader Joe's is the best price I have found. It is grass fed. Here is some info. on it you might find useful;

  8. I highly recommend sprouted lentils. They are some of the easiest legumes to sprout, are very forgiving, and in my opinion taste better than cooked lentils.

    Just put them in a jar with water and cover with a cloth. The next day drain and rinse. Rise them once or twice a day to keep them moist until they have sprouted to your liking. Voila!

  9. Thanks Erin, you gave me the confidence to go for sprouting lentils!

  10. Yum! Sounds like a tasty day. . I have to try this=)

  11. Kara, yum! We just ate this and it was amazing! I sprouted the lentils instead of cooking them and I also sprouted my own bean sprouts. So while this meal took advanced planning, it was super simple and the taste was amazing. Such a fun, creative recipe!

  12. This sounds really delicious! And I love that you included the purslane option. :) That is a good weed. I'll have to remember this when they are around the farmers markets again next summer.

  13. Erin, I have seen in many sprouted lentil recipes that the lentils are cooked after barely sprouted. How big of sprouts do you do? You don't cook them after, right?


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