This dish is a quick and easy way to get the powerful health benefits of almonds and veggies.

Makes: 6 servings

Ingredients:

Preparation:

Trim bell peppers, remove seeds, and slice thinly.  Trim both ends of bok choy, slice thinly, and place in a large bowl of cold water for a few minutes to remove any grit.  Remove by handfuls and immerse again in a fresh bowl of cold water.  Drain in a colander. 

Preheat oven to 350°F.  Place almonds on a baking sheet and roast for 10 minutes, tossing once or twice.  Meanwhile, heat 2 teaspoons olive oil in a large sauté pan or wok.  Add pepper and sauté on medium-high heat for 3 minutes.  Stir in garlic and continue to sauté for 3 more minutes.  Remove and set aside in a medium-sized bowl.

Heat remaining 1 teaspoon olive oil in pan.  Add washed bok choy and sauté for a minute.  Add lemon juice and cover pan, letting bok choy wilt.  Return peppers to pan, add roasted almonds, and stir gently before serving.

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