Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp virgin coconut oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 14 oz pre-shredded tri-color cabbage slaw
  • 2 cups fresh baby spinach
  • 3 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp coconut aminos
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground turmeric
  • 1 tbsp apple cider vinegar

Instructions:

  1. Heat the coconut oil in a large heavy-bottomed skillet or wok over medium-high heat until shimmering.
  2. Add the ground turkey to the skillet. Use a spatula to break the meat into small crumbles and sear until browned and cooked through, approximately 5-6 minutes. Season with sea salt and black pepper.
  3. Once turkey is mostly browned, add 1 tbsp grated ginger and 2 cloves minced garlic. Cook 1 minute until the kitchen smells fragrant to bio-activate the aromatics.
  4. Add the tri-color cabbage slaw, coconut aminos, ground turmeric, and apple cider vinegar. Toss frequently for 3 to 4 minutes until the cabbage is crisp-tender, preserving the heat-sensitive micronutrients.
  5. Remove the skillet from heat. Fold in the fresh baby spinach, cilantro, and toasted sesame oil. The residual heat will wilt the spinach while keeping the folate intact.
  6. Garnish with the green parts of the sliced onions and serve immediately for maximum cellular recovery.