It’s Fall y’all! Here in the Lou, the leaves are just starting to turn the brilliant hues of autumn. I’m a nature loving type of gal, so I often find myself simply amazed at the beauty when looking around, taking in Nature’s gift of the changing seasons.
Nature also provides a breathtaking spectrum of color in our fruits and vegetables. Over the course of my career as a dietitian, I have given many a supermarket tour to groups of children, offering the suggestion to “Eat the Rainbow”- the more variety of colors from different fruits and vegetables we eat, the more healthy we will be (to put it simply). There are hundreds of naturally occurring substances in our foods (called phytochemicals) having powerful health properties often related to the color of the food.
Some say that we eat with our eyes…so join me and become smitten with the purple bell pepper, be wooed by the golden beet, entranced by the green zebra tomato and be amazed at what Nature provides!
Mu Shu Pork Cabbage Cups (a recipe inspired from Cooking Light, Sept 2012)
1 small head cabbage (I used red because it is so pretty but green cabbage would be great too)
2 Tbsp. tamari soy sauce
2 Tbsp. sesame oil (other oil would work too, but if you want that traditional Asian flavor use this!)
1 Tbsp. hoisin sauce
1 tsp. corn starch
3 Tbsp. water
2 cloves garlic, minced (Elixer Farm-Brixey, MO)
8-ounce pork loin
½ cup carrots cut in matchsticks (MK Fruits & Veggies)
4 mushroom caps sliced
2 Tbsp. olive oil
1. Pull off outer cabbage leaves and set aside; shred remaining cabbage.
2. Combine tamari, sesame oil, hoisin, cornstarch, water and garlic in a medium bowl.
3. Cut pork into thin slices. Add pork, carrots, mushrooms to soy sauce mixture.
4. Heat 1 Tbsp. canola in skillet over medium heat; add pork mixture to pan and sauté for about 3-4 minutes. Then add shredded cabbage and sauté for about 2 more minutes.
5. Serve pork and cabbage mixture in reserved cabbage leaves.
Note- sliced scallions are begging to be added to this dish as the original recipe suggests, but if I add them, the kids won’t eat ‘em- so they are not in this recipe version