Bok Choy with Chick Peas and Cashews

“You’ve been provided with a perfect body to house your soul for a few brief
moments in eternity. So regardless of its size, shape, color, or any
imagined infirmities, you can honor the temple that houses you by eating
healthfully, exercising, listening to your body’s needs, and treating it with dignity and love.” – Dr. Wayne Dyer

I saw this today posted on Dr. Dyer’s facebook wall–it spoke so profoundly to me.  How often do we fill our “temple” with things that aren’t good for it?  How often do we refuse it enough rest?  How often are we not offering it enough activity?

Make peace with your body, love it and honour it.  See it for the miracle that it really is–it is the only one you will have in this lifetime.

This has become a favourite in our house–super food, super fast, super healthy, super delicious! Your body will love it!

Bok Choy with Chick Peas and Cashews

2 tbsp extra-virgin olive oil
2 tbsp coarsely grated, peeled ginger
2 tbsp soy sauce,
2 tbsp mirin (Japanese rice cooking wine) or white vinegar
1 can chickpeas, rinsed
1 head bok choy, chopped
1/2 cup roasted unsalted cashews

In large skillet, heat oil over medium. Add ginger. Cook, stirring, 1 minute. Add soy, mirin and chickpeas. Cook, stirring, 2 minutes. Add bok choy and cashews. Cook, stirring, until greens are just tender and starting to wilt, about 3 minutes.

Enjoy!