Ingredients
- 1 box Tolerant Black Bean Penne (Amazon, Whole Foods)
- 2 cups firmly packed Swiss Chard, washed and chopped fine.
- 1 cup firmly packed washed Baby Bok Choy
- 3/4 cup halved walnuts
- 7 drops YL Lemon essential oil
- 1 drop YL Thyme essential oil
- 2 cloves crushed garlic
- Cherry Tomatoes (halved)
- Fresh Red Pearl Onions
- 1/4 cup Grape Seed oil
Directions
Chop and soak Swiss Chard in salted water with the 7 drops of lemon essential oil for 15 minutes then drain.
Chop up the Baby Bok Choy. Set the Swiss Chard and Bok Choy to the side.
Cook the noodles according to directions on box. Drain and coat with olive oil
Set aside in a serving platter.
Put the pearl onions in boiling water for 3 minutes so they can be popped out of the skin.
In a stir fry pan add the grape seed oil with the 1 drop of Thyme essential oil.
Add garlic, then add Swiss Chard and Bok Choy. Just heat through, don’t over cook.
Add those veggies to the platter of Penne.
Scatter with halved Cherry Tomatoes, Walnuts and those little Red Pearl Onions that pop flavor in your mouth with every bite.
