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

Sprouted Pita Bread 

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 Tabasco. Stir 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.

links; Menu Plan Monday, Tuesday Twister, Tempt My Tummy, Whole Foods for the Holidays